BBQDOUG
09-01-2004, 09:30 AM
Man this sound good
posted August 31, 2004 09:16 PM By Shawn.w
Well, I did the butter-smoked rib-eye and I have to say it was the best steak I have ever prepared. (I've only grilled maybe 15 or so rib-eye meals in my lifetime and all on a gasser.) Total cook time was 2 hours.
Started with a 3" thick Alberta 'AAA' beef rib-eye for $27.50. Left it in the paper wrap on the counter for a few hours to bring to room temp. Did not rub oil into it, only sprayed grill with Pam.
Seared both sides over coals, by placing top rack on top on charcoal ring.
Returned steak to package, assembled WSM, added 3 pieces of birch. Got a stable temp around 200F. Put steak on (residual temp of steak was 103). Placed 1/2 cup of frozen salted butter cut from a fresh pound on top of steak, inserted meat probe and closed the lid. The idea of the frozen butter was to keep the steak moist and keep it cool just a little longer.
At half way between 105F and 145F, (in this case about 45 minutes in) I lifted the lid to see if the butter was gone yet.
Target temp was 145F, so I decided to pull at 143F, then foil tightly and rest under a towel for 20 minutes. The only seasoning applied was some kosher salt and coarse ground pepper immediately before foiling.
I was wondering if it was going to be more like a prime rib roast or like a steak. It was all steak but more tender and juicy and with better texture than prime rib roast.
The only thing I will change is the smoke wood. The birch was ok but I'm going to cut back a bit and switch to hickory. Maybe fool around with different seasonings. Give it a shot!
http://www3.telus.net/public/shawnw/img/BBQ/beef/Rib-Eye/
posted August 31, 2004 09:16 PM By Shawn.w
Well, I did the butter-smoked rib-eye and I have to say it was the best steak I have ever prepared. (I've only grilled maybe 15 or so rib-eye meals in my lifetime and all on a gasser.) Total cook time was 2 hours.
Started with a 3" thick Alberta 'AAA' beef rib-eye for $27.50. Left it in the paper wrap on the counter for a few hours to bring to room temp. Did not rub oil into it, only sprayed grill with Pam.
Seared both sides over coals, by placing top rack on top on charcoal ring.
Returned steak to package, assembled WSM, added 3 pieces of birch. Got a stable temp around 200F. Put steak on (residual temp of steak was 103). Placed 1/2 cup of frozen salted butter cut from a fresh pound on top of steak, inserted meat probe and closed the lid. The idea of the frozen butter was to keep the steak moist and keep it cool just a little longer.
At half way between 105F and 145F, (in this case about 45 minutes in) I lifted the lid to see if the butter was gone yet.
Target temp was 145F, so I decided to pull at 143F, then foil tightly and rest under a towel for 20 minutes. The only seasoning applied was some kosher salt and coarse ground pepper immediately before foiling.
I was wondering if it was going to be more like a prime rib roast or like a steak. It was all steak but more tender and juicy and with better texture than prime rib roast.
The only thing I will change is the smoke wood. The birch was ok but I'm going to cut back a bit and switch to hickory. Maybe fool around with different seasonings. Give it a shot!
http://www3.telus.net/public/shawnw/img/BBQ/beef/Rib-Eye/