Ok guys I read the site often and know we've got some grill masters! I've got family coming to my house for the game and won't make it to campus. I bought 8 lb ribeye loin and wanna do it whole and then everyone can slice a steak off! Any advice? I've never tried it like this before.
OT: Cooking a Ribeye
- Thread starter jrh-dogg
- Start date
Don't be afraid to cook it whole. I've done whole tenderloins and ribeyes and they turned out great.
Trim off any excess fat or sinew. Tie it up with soaked twine if needed to make the loin uniform. Let it come to room temp. Season with oil, salt, pepper. I like to smoke it at medium low temp until it comes to about 20 degrees below desired doneness. Then sear it on all sides at high temp. This will get it closer to desired temp. Then take off the grill and tent loosely with foil. The temp will go up a little more. Let it rest for at least 30 mins before slicing. If you don't have one, get a meat thermometer than you can leave in the meat and read with a remote.
Trim off any excess fat or sinew. Tie it up with soaked twine if needed to make the loin uniform. Let it come to room temp. Season with oil, salt, pepper. I like to smoke it at medium low temp until it comes to about 20 degrees below desired doneness. Then sear it on all sides at high temp. This will get it closer to desired temp. Then take off the grill and tent loosely with foil. The temp will go up a little more. Let it rest for at least 30 mins before slicing. If you don't have one, get a meat thermometer than you can leave in the meat and read with a remote.
Jeremyrbrown gave you the most important advice - get a meat thermometer or you will have no idea if you have a bloody mess or a well cooked roast. I'm also of the simple seasoning school with a good hunk of meat. I might put a little garlic on there at some point and I do mine on the weber indirect, about 300- 350 on the grill thermometer, and then sear it to get some crust. Give yourself enough time to get it cooked, and just tent it and let it rest while you get everybody to the table and so forth. I often cook a whole loin like this so I can get some smoke on it without drying it out, then slice off individual steaks for each guest and finish them to their preferred doneness on a hot *** grill.
I usually cut a full rib eye in half and cook in 2 pieces. Get a foil pan, 3 lbs coarse kosher salt per half 6 lbs for a whole rib eye. In a big bowl, wet the salt untill it will compact and stay together, about the consistency of ice and snow. 1/4 inch in pan add half rib eye and completely cover eye with 1/4 inch of salt ends and sides, everywhere. I get the grill up to about 400 and put the pan on the grill. The high heat causes the salt to form a hard crust over the entire eye. I then pull the temp down to 275-300 and cook to an internal temp of 145 which will give you a rare steak, 155 for med rare. Let it rest for 30 min and slice. If somebody wants it done more, I just throw their slice back on the grill for a few minutes. Before you slice, you will have to take a hammer and break the salt crust off. It will be hard as a rock. If you want to get all Emeril on them, when you break the salt off the eye , put it back on the grill, pour a good Bourbon or dark rum over the loin and light it. The fire will burn any risidual salt. Left on it and it leaves a nice carmelized taste on the loin! What time are we eating?
Buy your beef now while cattle producers are thinning the herd
Thats my advice. Corn prices are forcing cattle ranchers to slaughter cows early. This time next year you will be paying triple what you do now for a steak.
Thats my advice. Corn prices are forcing cattle ranchers to slaughter cows early. This time next year you will be paying triple what you do now for a steak.
Slow roast it in the oven. Then wait about ten minutes before you slice. Get your grill as hott as possible and sear each side.
Cut the steaks up today and dry age them until Saturday....
Wrap them in paper towels and put them in the fridge. Change out the paper towels every day. By Saturday you'll have a somewhat dry aged steak.
If you're wanting prime rib, then do what you plan on doing. Go with what others have said, slow roast it. I would smoke it on my grill for about 6 hours.
Wrap them in paper towels and put them in the fridge. Change out the paper towels every day. By Saturday you'll have a somewhat dry aged steak.
If you're wanting prime rib, then do what you plan on doing. Go with what others have said, slow roast it. I would smoke it on my grill for about 6 hours.