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robert-r
05-29-2018, 03:56 PM
Got a choice 5 lb Ribeye Roast on sale. At $4.77/lb, I couldn't pass it up.
I cut it in half between the bones and got a 2 1/2" and a 3 1/2" steak.
Removed the bone from the smaller one and froze the big one for later.

Fired a full chimney of lump and dumped it inside a square of red oak mini splits.

https://i.imgur.com/UbWqCBX.jpg

https://i.imgur.com/7Oo4f3K.jpg

Scruffed the ribeye up a bit and rubbed with K salt, pepper, garlic salt & cayenne.
It had been sitting for a while, so when the fire was ready... put it onto the grill.

https://i.imgur.com/n8P6o2W.jpg

Flipped it after a minute and gave it another minute.

Then it went on its edge for 2 minutes. Did that for the other 3 edges.

https://i.imgur.com/INAebm8.jpg

https://i.imgur.com/DQyMPQM.jpg

Had made a chimichurri baste and herb brush.

https://i.imgur.com/HvKnSaW.jpg

Put the meat back on it's side and basted it.

https://i.imgur.com/DSb36nv.jpg

Continued to flip and baste at 1 minute intervals

https://i.imgur.com/9ZE3pKQ.jpg

https://i.imgur.com/sbuogSq.jpg

10 minutes later...

https://i.imgur.com/rbss4cm.jpg

robert-r
05-29-2018, 03:58 PM
Pulled with an internal temp of 137* (a little hotter than my 130* target)

https://i.imgur.com/fns7Lt2.jpg?1

Made a board seasoning of evoo, parsley, k salt and pepper.
Chopped up the ends of my herb brush and mixed it in.
And put the steak on top and let it rest for a while.

https://i.imgur.com/GmHcj4g.jpg

Sliced it.

https://i.imgur.com/badoCBb.jpg

Turned the slices several times in the board seasoning.

https://i.imgur.com/ohEYRsu.jpg

Time To Eat!!!

https://i.imgur.com/YgkzHkH.jpg

This was the best steak I've ever cooked or ate.

And i have a bone to cook for lunch today.








fwiw - this is an Adam Perry Lang recipe. Well worth the effort.

- a no lid cook.

KevinJ
05-29-2018, 04:02 PM
Dang Robert looks and sounds awesome, would love a plate of that, well done sir. :thumb:

Norm
05-29-2018, 04:15 PM
Nice cook Robert!

I love a good ribeye.

dave32063
05-29-2018, 04:21 PM
Looks beyond delicious, but what's that green stuff on the plate next to it?:-P

robert-r
05-29-2018, 05:46 PM
Looks beyond delicious, but what's that green stuff on the plate next to it?:-P

LOL! Thanks!

azken
05-29-2018, 05:57 PM
Nice plate..like your technique

Stingerhook
05-29-2018, 06:03 PM
Fine looking plate Robert.

HogGrog
05-29-2018, 06:15 PM
Always awesome Robert!

BillN
05-29-2018, 06:24 PM
Nice work Robert, thanks for sharing.

WilliamKY
05-29-2018, 06:27 PM
That looks delicious. The herb brush is genius.

robert-r
05-29-2018, 06:45 PM
That looks delicious. The herb brush is genius.

Thanks. Credit for the herb brush goes to Adam Perry Lang.

selfservebrewer
05-29-2018, 07:44 PM
Grate looking cook! Making me hungry! :D

Moose
05-29-2018, 07:46 PM
That is completely off the charts, Robert! And that CRUST! It's all about the CRUST!

mchar69
05-29-2018, 09:44 PM
You really hammered the technique, but also the FINAL RESULT of beautiful delicious slices of rib eye.... taste....

robert-r
05-29-2018, 10:02 PM
That is completely off the charts, Robert! And that CRUST! It's all about the CRUST!

Thank you!!! It was killer.

tom b
05-29-2018, 10:03 PM
Farkin awesome Robert!

Joshw
05-29-2018, 10:09 PM
Excellent sear on that thing. Looks great!

CookinScuba
05-30-2018, 07:49 AM
Wow , that looks awesome! That herb brush is interesting, I have never seen that before

garyk1398
05-30-2018, 08:07 AM
Looks fantastic! Bravo!!