DerHusker
Babbling Farker
A while ago I purchased this nice looking Bone-in Ribeye with the intention of entering it into a Throwdown (“Big Farking Chop”)
Unfortunately I didn’t read the entry deadline correctly and missed the cutoff time. No worries, I froze it and waited for a better time to cook it. A couple days ago I thawed it out.
I frenched the Ribeye.
Here are the ingredients for the rub. (Same as I use on Tri-Tip)
I finely chopped the Rosemary.
I rubbed on some Worcestershire sauce, then some fresh ground sea salt with garlic, some fresh ground black pepper, some steak seasoning and finally the Rosemary.
I wrapped this up and let it rest for 6 hours.
An hour before I put the Ribeye on the kamado, I cleaned and halved some Brussels Sprouts. I put them in a bowl, drizzled them with Basil infused OO, then some fresh ground sea salt with garlic, some fresh ground black pepper and gave them a good toss.
I now put these in a vacuum sealed bagged and gave them a Sous Vide head start on their their way to my plate.
Later I put the Ribeye on the 225 degree kamado, indirect, with some Hickory chunks and set my thermometer for an IT of 113 degrees.
While this was happening I got the Brussels Sprouts going in my 14” C.I. skillet. First I fried up some bacon. I remove that and revered some crumbles for later. I pour off most on the bacon grease and then added some onion and 2 tbsp. of minced garlic and let them just start to sweat.
Now I added 1/2 cup of red wine
and then the Brussels Sprouts. Let this cook until they are tender and then add in some bacon crumbles.
Once my thermometer alarm went off, I remove the Ribeye and loosely tented with foil. I opened my vents all the way and waited for searing temperatures.
Once it reached 500 degrees on the dome thermometer I put the Ribeye on for 3 minutes per side.
I removed it and let it rest 10 minutes and then plated everything up. Here it is with the Brussels Sprouts, some rice pilaf that my wife made, a couple of coins of Blue Cheese Compound Butter and a Modern Times Blazing World IPA.
A perfect medium rare.
And here is the money shot below.
Unbelievably Delicious!
Unfortunately I didn’t read the entry deadline correctly and missed the cutoff time. No worries, I froze it and waited for a better time to cook it. A couple days ago I thawed it out.
I frenched the Ribeye.
Here are the ingredients for the rub. (Same as I use on Tri-Tip)
I finely chopped the Rosemary.
I rubbed on some Worcestershire sauce, then some fresh ground sea salt with garlic, some fresh ground black pepper, some steak seasoning and finally the Rosemary.
I wrapped this up and let it rest for 6 hours.
An hour before I put the Ribeye on the kamado, I cleaned and halved some Brussels Sprouts. I put them in a bowl, drizzled them with Basil infused OO, then some fresh ground sea salt with garlic, some fresh ground black pepper and gave them a good toss.
I now put these in a vacuum sealed bagged and gave them a Sous Vide head start on their their way to my plate.
Later I put the Ribeye on the 225 degree kamado, indirect, with some Hickory chunks and set my thermometer for an IT of 113 degrees.
While this was happening I got the Brussels Sprouts going in my 14” C.I. skillet. First I fried up some bacon. I remove that and revered some crumbles for later. I pour off most on the bacon grease and then added some onion and 2 tbsp. of minced garlic and let them just start to sweat.
Now I added 1/2 cup of red wine
and then the Brussels Sprouts. Let this cook until they are tender and then add in some bacon crumbles.
Once my thermometer alarm went off, I remove the Ribeye and loosely tented with foil. I opened my vents all the way and waited for searing temperatures.
Once it reached 500 degrees on the dome thermometer I put the Ribeye on for 3 minutes per side.
I removed it and let it rest 10 minutes and then plated everything up. Here it is with the Brussels Sprouts, some rice pilaf that my wife made, a couple of coins of Blue Cheese Compound Butter and a Modern Times Blazing World IPA.
A perfect medium rare.
And here is the money shot below.
Unbelievably Delicious!
)
