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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 06-20-2014, 12:49 AM   #1
Wandering around with a bag of matchlight, looking for a match.
Join Date: 04-03-14
Location: salt lake city, ut
Default Cherry Wood Fire Rib Eye Steak

I went to a local butcher today and got 4 nice size rib eyes. In a normal store these would cost $14-$16 a pound. This butcher is actually the slaughter house and they have a small retail operation out front. The steak is choice grade and is only $4.49 a pound.

This recipe for Rib Eyes also works well on New York cut steaks, Elk steaks, Venison and Moose steaks. You do not need to own a wood fired oven to make this recipe. These steaks can be cooked over lump charcoal or an open wood fire. It is a great recipe for camping.

I encourage you to try this recipe this summer.


4 Choice or Prime Rib Eye Steaks
Olive Oil
1 pound of Mushrooms - sliced
1 Yellow Onion- chopped


1. Season steaks generously with salt and pepper and place on a wire mesh cooling rack..
2. Build fire in oven.
3 Chop onions and slice mushrooms.
4. Cook onions and mushroom in the wood oven until all of the water is sweated out.
5. Pour olive oil into pan with mushrooms and onions and saute until caramelized.
6 Make a bed of white hot coals
7 Place the rack with the steaks on the coals.
8 Sear steak for two minutes turn over and sear other side for two more minutes.
9 Push coals to one side and place rack on oven floor. cook for another two minutes or until your desired temperature.
10 Let steaks rest for 10 minutes.
11 Top steaks with mushroom and onion mixture and serve with a bold red wine!
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Old 06-20-2014, 01:06 AM   #2
Enrico Brandizzi
Babbling Farker

Join Date: 12-16-13
Location: Rome, Italy

That steak look tasty. I'll reply your receipe for sure!
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Old 06-20-2014, 05:48 AM   #3
Papa Q
On the road to being a farker

Join Date: 08-26-13
Location: Erwin, NC

Looks like you hit the mark on how done they are. Spot on!
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Old 06-20-2014, 06:12 AM   #4
is one Smokin' Farker
Join Date: 01-13-13
Location: Eastern NC

Very nice looking meat.
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Old 06-20-2014, 06:56 AM   #5
Knows what a fatty is.
Join Date: 05-23-14
Location: Kingsford, MI

What a horrible thing to do to the guy eating a piece of toast before work.
At least I have a decent cup of coffee. :sipscoffee:

Last edited by 2NDXRND; 06-20-2014 at 06:56 AM.. Reason: woooops!
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Old 06-20-2014, 11:49 AM   #6
Full Fledged Farker
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Join Date: 02-19-14
Location: West Central, OH

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Old 06-20-2014, 12:00 PM   #7
is one Smokin' Farker

Join Date: 08-22-13
Location: Bealeton, Va

Beautiful beef and oven!!
Larry Wolfe
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Old 06-20-2014, 02:42 PM   #8
is one Smokin' Farker
Join Date: 12-06-10
Location: Ventura County, CA

Foodnelson, I would love to know the slaughterhouse you're talking about if its in the SLC area. My parents live there and I'd love to check it out next time I'm in the area.
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