I was at Costco last week to pick up some rack of lamb, and these somehow found their way into my basket.
How could I refuse? I’m not the biggest ribeye fan, as I find them to be very hit or miss, but decided to take a risk this as I couldn’t pass these two USDA Prime beauties up.
I thought about my cook strategy, and decided to try something different, which was to cook them at a moderate heat using a wood fueled fire in my offset, then a finishing sear right before they were served. Normally, I'd just use one of my charcoal grills. I also decided to use my homemade coffee rub, which would give the meat a bold flavor. I picked out the smaller of the two steaks, which had the most marbling:
Coffee rub right after I mixed up a batch:
Started out getting the rub on the top of the steak:
More rub to coat the sides of the meat:
The meat sat for about 45 mins so the rub and meat could get to know each other a bit better. Meanwhile, I got a fire going in the offset.
Here's the OKJ loaded up with small oak splits:
Meat ready to launch:
And we’re off! Temp was running around 325 or so.
About 10 mins in:
Then flipped after a total of 40 minutes:
At this point the internal meat temp was about 105 degrees. Even so, the meat in all quadrants was “jiggly”. I used my Thermapen just to double check, and the readings were both the same.
This is the meat 10 mins later, temp was running about 125. The “jiggliness” had firmed up a bit, so it was time to get started on the sear.
Firebox with coals evened out and grates on:
And on went the meat:
An abundance of flames lept up, so I turned the meat after about 60 seconds. The other side got the same treatment – another 60 seconds.
Onto the carving board:
And after the first bit of carving:
Both the Missus and I agreed it was the BEST steak we’ve ever eaten, and we’ve eaten a lot of USDA prime steaks over the years.
This was literally melt-in-your-mouth beef, sweet with the richness of all that beautiful marbling. The coffee rub was not overwhelming in the least, and played nicely against the richness of the meat. I’m still thinking about that steak a day later, and I’ll bet The Missus is too! I’ll be sure to ask her when she gets home tonight. :wink:
I plan on cooking the second one the exact same way. I wonder if the slow initial cook on the offset really helped to render the fat more effectively than grilling. It sure seemed like it...
How could I refuse? I’m not the biggest ribeye fan, as I find them to be very hit or miss, but decided to take a risk this as I couldn’t pass these two USDA Prime beauties up.
I thought about my cook strategy, and decided to try something different, which was to cook them at a moderate heat using a wood fueled fire in my offset, then a finishing sear right before they were served. Normally, I'd just use one of my charcoal grills. I also decided to use my homemade coffee rub, which would give the meat a bold flavor. I picked out the smaller of the two steaks, which had the most marbling:
Coffee rub right after I mixed up a batch:
Started out getting the rub on the top of the steak:
More rub to coat the sides of the meat:
The meat sat for about 45 mins so the rub and meat could get to know each other a bit better. Meanwhile, I got a fire going in the offset.
Here's the OKJ loaded up with small oak splits:
Meat ready to launch:
And we’re off! Temp was running around 325 or so.
About 10 mins in:
Then flipped after a total of 40 minutes:
At this point the internal meat temp was about 105 degrees. Even so, the meat in all quadrants was “jiggly”. I used my Thermapen just to double check, and the readings were both the same.
This is the meat 10 mins later, temp was running about 125. The “jiggliness” had firmed up a bit, so it was time to get started on the sear.
Firebox with coals evened out and grates on:
And on went the meat:
An abundance of flames lept up, so I turned the meat after about 60 seconds. The other side got the same treatment – another 60 seconds.
Onto the carving board:
And after the first bit of carving:
Both the Missus and I agreed it was the BEST steak we’ve ever eaten, and we’ve eaten a lot of USDA prime steaks over the years.
This was literally melt-in-your-mouth beef, sweet with the richness of all that beautiful marbling. The coffee rub was not overwhelming in the least, and played nicely against the richness of the meat. I’m still thinking about that steak a day later, and I’ll bet The Missus is too! I’ll be sure to ask her when she gets home tonight. :wink:
I plan on cooking the second one the exact same way. I wonder if the slow initial cook on the offset really helped to render the fat more effectively than grilling. It sure seemed like it...
