Beef Love
 

Oh yeah! The butcher mistook what my wife asked him to do, so we ended up with these massive ribeyes instead of a roast. The smallest one is over 25 ounces and the largest is over 30. There is another one out of the picture along with the ribs. I've never done a reverse sear, so I'm going to try that out. Plan to take it to about 120 over indirect then up to 130 or so over direct. I'm actually looking forward to this happy mistake. Can't wait for Sunday. Saturday I'm going to cook the ribs that came off the roast. That will also be the first beef ribs I have done.

http://i1064.photobucket.com/albums/...psa00b0070.jpg

Those are going to take a while to get to 120. Great looking steaks.

That's how I like them right there!!!

The only thing better than a thick ribeye is a thick ribeye with a nice smoke flavor.




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Simply beautiful. My wife has never made a misteak as gorgeous as that. Enjoy!

yeeeeeup!!! I use my weber, lump and wood on one side for indirect, get the fire ripping hot..move coals to one side...place steaks on other side...put lid on with holes open....flip.....about 10 mins a side for that thick cut...now remove lid and place on the hot side a few minutes each...let rest...grab abeer..and enjoy! I have been doing this for rib eye, strip and of course tri tip...
now for the next time, get the rib roast whole and let wet age for a month and then slice into steaks....let all roast age first min 4 to 7 weeks...

Doesn't look like a mistake to me. :hungry:

Man, those are good looking ribeyes!:faint:

need to cave man those bad boys

@Kingstar I just want you to know that I'm ready to tag in if you need any help with those bad boys! Good Eats!

When should I be over?

how dare he, what a deckle

Eat well!

Wow those look good!!

Woof !!!!!!!!!!!!!