DerHusker
Babbling Farker
- Joined
- Apr 5, 2012
- Location
- Escondido, CA
2.25 lb. Ribeye with Blue Cheese Compound Butter
This is my entry into the “Steak!” Throwdown.
A while ago I purchased this nice looking Bone-in Ribeye with the intention of entering it into a Throwdown (“Big Farking Chop”)
Unfortunately I didn’t read the entry deadline correctly and missed the cutoff time. No worries, I froze it and waited for a better time to cook it. A couple days ago I thawed it out. I frenched the Ribeye.
Here are the ingredients for the rub. (Same as I use on Tri-Tip)
I finely chopped the Rosemary. I rubbed on some Worcestershire sauce, then some fresh ground sea salt with garlic, some fresh ground black pepper, some steak seasoning and finally the Rosemary.
I wrapped this up and let it rest for 6 hours.
Later I put the Ribeye on the 225 degree kamado, indirect, with some Hickory chunks and set my thermometer for an IT of 113 degrees. Once my thermometer alarm went off, I remove the Ribeye and loosely tented with foil. I opened my vents all the way and waited for searing temperatures.
Once it reached 500 degrees on the dome thermometer I put the Ribeye on for 3 minutes per side.
I removed it and let it rest 10 minutes and then plated everything up. Here it is with the Brussels Sprouts, some rice pilaf that my wife made, a couple of coins of Blue Cheese Compound Butter and a Modern Times Blazing World IPA.
A perfect medium rare.
And here is the money shot below.
Unbelievably Delicious!
The entire cook thread can be seen here:http://www.bbq-brethren.com/forum/showthread.php?t=214863
This is my entry into the “Steak!” Throwdown.
A while ago I purchased this nice looking Bone-in Ribeye with the intention of entering it into a Throwdown (“Big Farking Chop”)
Unfortunately I didn’t read the entry deadline correctly and missed the cutoff time. No worries, I froze it and waited for a better time to cook it. A couple days ago I thawed it out. I frenched the Ribeye.
Here are the ingredients for the rub. (Same as I use on Tri-Tip)
I finely chopped the Rosemary. I rubbed on some Worcestershire sauce, then some fresh ground sea salt with garlic, some fresh ground black pepper, some steak seasoning and finally the Rosemary.
I wrapped this up and let it rest for 6 hours.
Later I put the Ribeye on the 225 degree kamado, indirect, with some Hickory chunks and set my thermometer for an IT of 113 degrees. Once my thermometer alarm went off, I remove the Ribeye and loosely tented with foil. I opened my vents all the way and waited for searing temperatures.
Once it reached 500 degrees on the dome thermometer I put the Ribeye on for 3 minutes per side.
I removed it and let it rest 10 minutes and then plated everything up. Here it is with the Brussels Sprouts, some rice pilaf that my wife made, a couple of coins of Blue Cheese Compound Butter and a Modern Times Blazing World IPA.
A perfect medium rare.
And here is the money shot below.
Unbelievably Delicious!
The entire cook thread can be seen here:http://www.bbq-brethren.com/forum/showthread.php?t=214863