Tender Bone in Ribeye Steaks

Ross in Ventura · 08-03-2010, 12:23 AM

I found these in the sale bin of the Meat Section of the market, they were thick and looked ok. I rubbed Salt and Pepper on both sides.

I decided to use a recipe out of a new Cookbook that my wife Jackie bought me
Serious Barbecue by Adam Perry Lang (Salt and Pepper
Dry-Aged Cowboy Cut Rib Eye on pg. 121.

Started with Baked Russet Potatoes @425* for 1-hr.

Steaks went on the CI grate for 3-min. a side and adjusted for grill marks @ 90 sec. then turned over.

3 min. on the other side.

Made a Herb Bundle of Rosemary and Thyme

Kept mopping the butter with the Herb Bundle until the Steaks were 128*
internal

Going to let them rest for 10-min.

Rubbed with fresh garlic.

Some Italian Parsley

Then finished with Natural Sea Salt the I got from Kent (GG)

Served with a Baked Potoe with butter and chives. A mighty fine and tender Rib-Eye.

Thanks for looking

Ross
My Blog:http://grillingandsmoking.blogspot.com/

Phrasty · 08-03-2010, 01:32 AM

damn, I could do with one of those.

Cheers

GammaRei · 08-03-2010, 01:34 AM

Man that looks really good!

- G

SoCalWJS · 08-03-2010, 03:49 AM

Lookin' good as always Ross!

Did the steaks pick up much of the herb flavor with that technique?

Phubar · 08-03-2010, 03:55 AM

That would make a great breakPhast right now!
Nice meal Rossz!

Garyclaw · 08-03-2010, 06:37 AM

Beautiful steaks Ross!

deguerre · 08-03-2010, 07:13 AM

Love those cowboy steaks. Excellent post Ross! Also, I did my first nekkid baked taters on the kettle - something I had worried about doing until I kept seeing your success with them - so thanks for all of thiose posts too!

Ross in Ventura · 08-03-2010, 07:40 AM

Quote:

Originally Posted by SoCalWJS

Lookin' good as always Ross!

Did the steaks pick up much of the herb flavor with that technique?

Yes it did John, the warm butter pulls the flavor out of herbs

Ross

Wampus · 08-03-2010, 07:50 AM

MMMMMMMMMmmmmmmmmmmmmmmmmmmmmmmm.................

That there's the best cut of steak, IMHO.
BEAUTIFUL steaks, great post!!!

Big George's BBQ · 08-03-2010, 08:52 AM

DANG That looks awesome

SoCalWJS · 08-03-2010, 09:28 AM

Quote:

Originally Posted by Ross in Ventura

Yes it did John, the warm butter pulls the flavor out of herbs

Ross

I may give that a try next time - I need to try something different. Would you do it the same next time, or is there something you'd change?

garyk1398 · 08-03-2010, 09:52 AM

I'm drooling here!

chambersuac · 08-03-2010, 10:10 AM

Some of the best looking steaks I've seen in a lonnnnng time.

Moose · 08-03-2010, 10:56 AM

Great job, Ross. Beautiful looking steaks...

Ryan Chester · 08-03-2010, 10:58 AM

Nicely done!!!

08-03-2010, 12:23 AM	#1
Ross in Ventura is Blowin Smoke! Join Date: 05-16-08 Location: Ventura, California	Tender Bone in Ribeye Steaks I found these in the sale bin of the Meat Section of the market, they were thick and looked ok. I rubbed Salt and Pepper on both sides. I decided to use a recipe out of a new Cookbook that my wife Jackie bought me Serious Barbecue by Adam Perry Lang (Salt and Pepper Dry-Aged Cowboy Cut Rib Eye on pg. 121. Started with Baked Russet Potatoes @425* for 1-hr. Steaks went on the CI grate for 3-min. a side and adjusted for grill marks @ 90 sec. then turned over. 3 min. on the other side. Made a Herb Bundle of Rosemary and Thyme Kept mopping the butter with the Herb Bundle until the Steaks were 128* internal Going to let them rest for 10-min. Rubbed with fresh garlic. Some Italian Parsley Then finished with Natural Sea Salt the I got from Kent (GG) Served with a Baked Potoe with butter and chives. A mighty fine and tender Rib-Eye. Thanks for looking Ross My Blog:http://grillingandsmoking.blogspot.com/ __________________ My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL] Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735

08-03-2010, 01:32 AM	#2
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	damn, I could do with one of those. Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

08-03-2010, 03:49 AM	#4
SoCalWJS is one Smokin' Farker Join Date: 09-19-09 Location: Coast of Southern SLO County Name/Nickname : John	Lookin' good as always Ross! Did the steaks pick up much of the herb flavor with that technique? __________________ MAK 2*, LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven.

08-03-2010, 03:55 AM	#5
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	That would make a great breakPhast right now! Nice meal Rossz! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

08-03-2010, 06:37 AM	#6
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Beautiful steaks Ross! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

08-03-2010, 01:34 AM	#3
GammaRei Full Fledged Farker Join Date: 02-28-10 Location: Alameda County, CA	Man that looks really good! - G

08-03-2010, 07:13 AM	#7
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Love those cowboy steaks. Excellent post Ross! Also, I did my first nekkid baked taters on the kettle - something I had worried about doing until I kept seeing your success with them - so thanks for all of thiose posts too! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

08-03-2010, 07:50 AM	#9
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	MMMMMMMMMmmmmmmmmmmmmmmmmmmmmmmm................. That there's the best cut of steak, IMHO. BEAUTIFUL steaks, great post!!! __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

08-03-2010, 08:52 AM	#10
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	DANG That looks awesome

08-03-2010, 09:52 AM	#12
garyk1398 Babbling Farker Join Date: 08-05-08 Location: Omaha, NE -western edge of town Name/Nickname : Gary	I'm drooling here! __________________ Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip:

08-03-2010, 10:10 AM	#13
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	Some of the best looking steaks I've seen in a lonnnnng time. __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

08-03-2010, 10:56 AM	#14
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Great job, Ross. Beautiful looking steaks... __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

08-03-2010, 10:58 AM	#15
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA	Nicely done!!! __________________ Ryan Chester - The Rub Company & Smoqued California BBQ

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