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DerHusker 04-26-2019 09:51 AM

Ribeye Steak and Fixings
So one of my local markets had Rib Roasts on sale. I decided pick one up and cut some Ribeye Steaks off it.
I unwrapped it and cut the twine holding on the bones
and removed them.
I cut 3 2” steaks and the end piece ended up at approximately 1.5”. (I chose the second one from the right to cook)
I seasoned it with some Primo Chicago Stockyard Dry Rub. I wrapped this in plastic wrap and let it rest for 4 hours.
I had made a fire using some almond wood in our fire pit. After it was nice and hot I placed the steak over the flames.
After approximately 1.5 minutes I flipped it.
After another 1.5 minutes I moved over to the other side of the grill an let it come up to an IT of 130 degrees. I then brought it inside and let it rest on the counter for 8 minutes.
I then sliced it in half.
I then sliced it into approximately 3/8” slices and plated it up with some asparagus, a baked potato and a Stone Coffee Milk Stout.
It was delicious.

Thanks for looking.

Stlsportster 04-26-2019 09:54 AM

great looking plate, great beer selection, nice demo on making steaks out of the roast...

just great! :clap:

gtsum 04-26-2019 10:00 AM

Yes please! Looks fantastic!

Memphis Elite

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Stingerhook 04-26-2019 10:04 AM

Great looking meal.

Fat Jim 04-26-2019 10:29 AM

Wow that looks good.

Big George's BBQ 04-26-2019 10:31 AM

That looks awesome

4ever3 04-26-2019 10:35 AM


That’s beautiful!

KClandcruiser 04-26-2019 10:36 AM

Awesome looking cook and great tutorial! I bet that steak was amazing!!

creek bottom 04-26-2019 10:48 AM

Looks DANG DEEELICIOUS!!!! :clap:

tom b 04-26-2019 11:03 AM

You nailed that steak DH, awesome!

Norm 04-26-2019 11:25 AM

Cooked just the way I like em!

sickhick 04-27-2019 02:19 PM

damn, hungry now

SMetroHawkeye 04-27-2019 02:47 PM

Mmmmm... love getting a great deal - and you cooked it just the way I like it, too! Giddyup!

sliding_billy 04-27-2019 03:40 PM

I'm not sure how I am hungy again after a big lunch, but that did the trick.

AKMIMNAK 04-27-2019 05:02 PM

It doesn't matter how many ribeye posts or videos I've already seen, I'm always a sucker for the next one. Never gets old!

That last steak photo of the cross section looked absolutely delicious. I need to thaw my four-bone 49-dayer and GET COOKIN!!!

Smoke on ����

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