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Off Topic TN Forums
Cooking Forum
Ribeye steak
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<blockquote data-quote="TAFKAP" data-source="post: 5276720" data-attributes="member: 7776"><p>I don't care for ribeye. But when I do make them, I buy as a whole boneless roast, and well season in salt, pepper, & garlic powder at least 2 days ahead of time. This is where the dry-brine situation really helps again (Funny how that method just works well across many different spectrums). 2% of meat's total weight in salt will be plenty.</p><p></p><p>Smoke roast, use a temperature gauge to follow the meat. Roll smoke until meat hits 120° internal (128° should be the maximum unless you want it to be brown), then pull it to rest. </p><p></p><p>While the meat is resting, stoke your fire. After about 20-30 minutes of resting, your coals should be good and hot. Blast the roast for about 2 minutes per side, total 8 minutes of cooking time.</p><p></p><p>Let it rest again. Slice into slabs and serve. </p><p></p><p>Since this one doesn't capture the juices and fats, you'll need to supplement with a canned au jus. Campbells Beef Consommé simmered with a couple cloves of garlic and a sprig of rosemary work well.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5276720, member: 7776"] I don't care for ribeye. But when I do make them, I buy as a whole boneless roast, and well season in salt, pepper, & garlic powder at least 2 days ahead of time. This is where the dry-brine situation really helps again (Funny how that method just works well across many different spectrums). 2% of meat's total weight in salt will be plenty. Smoke roast, use a temperature gauge to follow the meat. Roll smoke until meat hits 120° internal (128° should be the maximum unless you want it to be brown), then pull it to rest. While the meat is resting, stoke your fire. After about 20-30 minutes of resting, your coals should be good and hot. Blast the roast for about 2 minutes per side, total 8 minutes of cooking time. Let it rest again. Slice into slabs and serve. Since this one doesn't capture the juices and fats, you'll need to supplement with a canned au jus. Campbells Beef Consommé simmered with a couple cloves of garlic and a sprig of rosemary work well. [/QUOTE]
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Ribeye steak
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