Petite Rib Eye- how would you prep and cook

[16Adams]

Meatgasm!!!!

[Stingerhook]

Dayuum!

[cowgirl]

I'd salt, pepper, then approach it with a flame just big enough to knock the moo out of it and call er good.
Nice one Adams!

[KevinJ]

I'd give it a quick massage with EVOO, rub it with Oakridge Carne Crosta and let it set on the counter for about an hour. Get my grill between 500-600 and cook that bad boy around 5 minutes a side (medium Rare). Let it rest about 10 minutes tented serve with Grilled Romain, Roasted Brussels or Bacon wrapped Asparagus then devour.

But that's just me. :-D

[morgan-que]

Salt, pepper and fire all three to your liking!!

[tonyjohnson619]

Salt pepper then indirect tell a it of 110. Then hit each side for a hot sear

[PoppingSmoke]

I'd set up for indirect - hit it with some course sea salt, course pepper and just dusting of Mrs. Dash table. 2 minutes a side over the hot side for a good sear - move to the indirect side for another 6-10 (Shooting for 135-140 IT) - let is rest for about 5 minutes and put some garlic steak butter on it. Side of butter sautéed mushrooms and onions with a Caesar salad.

In fact - I may have just described dinner! I have been inspired!

[Simply Smoked]

Salt and pepper and caveman cook it straight on the coals

[Big-Joe]

Salt and pepper and caveman cook it straight on the coals

I'd go with this one. Mainly cuz I've never tried it and would be interested in seeing the results.

[THoey1963]

Damn...

Edit: I had to share that image on Facebook. I hope you don't mind. Thing of beauty...

[16Adams]

Damn...

Edit: I had to share that image on Facebook. I hope you don't mind. Thing of beauty...

Absolutely- get after it. This is actually the smaller of the two. Winds gusting 40+. Mailman brought me a 400$ yearly increase in Homeowners premium. May just drink coffee til 6 then beer til bed.

[Gus350]

Indirect is the only way to cook that badBoy.

[cayenne]

I'd hit it with garlic salt and coarse ground pepper...
And do the reverse sear method for a steak that thick.....perfect results every time!!


cayenne

[BillN]

First off take more sexy photos of that beauty, then I'm confident anything you do will do.

[sleebus.jones]

I'd season with Montreal steak seasoning whenever I started the charcoal grill, so probably 30-45 mins on the counter before it hits the grill. Drop grill grate to right above the coals, cook 5 mins a side then flip, with the lid up. Keep flipping until I hit IT of 110°. Pull, tent with foil and give 'er about 10-15 mins. Pour a glass of a BIG red and enjoy.

No veggies needed. My favorite meal = steak on a plate. :D

[Seed]

For sure, room temp that tomahawk, salt pepper then sear and set. Mmhmmm.


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[mattmountz94]

I'd marinate it in some A1 marinade and then bake in my oven :twisted:

[SDAR]

I'd begin with no less than a two week age in the fridge.

[LMAJ]

Send it to me - I don't want you to have to suffer through a steak like that...
I would salt it, give it a reverse sear, and enjoy...

[ShadowDriver]

SPOG... then indirectly "restore body temperature" before hitting it with a direct heat for some nice crispies/char outside.

That's a beautiful hunk of meat, and you'll treat it right.

Enjoy!

[JbTech]

I'm still intrigued how you folks find these cuts!

I'm sure it will be wonderful, however you warm it up!

[MasterTech]

Reverse sear all the way. Some coarse sea salt, pepper and a dusting of your favorite beef seasoning with some heat to it. Hit it with some "Beef Love" before moving it to the hot side to sear the outside.

[Smoking Piney]

A gorgeous slab of goodness like that - reverse sear.

[Thingfish]

Bring a big pot of water to a boil. Then pour in one can of Dr. Pepper. Slather steak with grape jelly, then slide into boiling water. Cook 45 minutes or until thoroughly grey in color. Serve with ketchup and red pepper jelly.

:boxing: