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The wifey came home with a discounted prime ribeye today. Apparently someone called Kroger and ordered a 2.85 lb prime ribeye cut and never picked it up. I cook big steaks all the time but not this big. Considered cutting it in half and just grill like normal but kinda hate to do that. I'm thinking of cooking it low and slow prime rib style. Any recipes or suggestions? Attachment 282904Attachment 282905
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I would slather it with and herb butter and roast at 350 f until it hits 120.
With what? And herb butterQuote:
Originally Posted by feelay
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An herb butter. Softened butter, thyme, rosemary, tarragon...fresh of course.
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Also known as a compound butter. Lots of kosher salt and pepper before you rub on the butter.
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Got it. I misunderstood your first post. Thought it was some ingredient you skipped and + herb butter. This is kinda what I was thinking of doing. Ya think I should stab it a few times and push in some garlic cloves?
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NO ! NO ! NO ! you want the ribeye to seal itself to stay moist if you pierce it , it will dry out !!!Quote:
Originally Posted by feeshrman
make sure you get the meat close to room temperature before seasoning and massage the butter in real good too !!!
I would used the Herb butter that been mention. Throw that baby in a smoker and smoke it until inner temp. around 140. Yum.
LittleJohn
Sear first . Then slow cook in a pan offset from heat on smoker . Pecan wood is my favorite for beef , oak second favorite.
Heck Chris. I'm lazy. I would cut in half. Marinate in 50/50. Dales and Italian dressing. Overnight Then grill. If you try it you may become lazy also.
I am with Bama, I would make a few cuts on that thick of meat. Marinate to however, and cook slowly off heat on the charcoal grill. Some hickory or mesquite wood has its name written all over that cooking project!Quote:
Originally Posted by BAMA S
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My mouth is watering....
Stick that sucker in a 500 degree oven for 3-4 minutes on a wire rack with rip pan underneath it. Then turn the oven to 200 degrees and hit it with the herb butter Feelay was talking about. When it hits 120, pull and tent with foil for 5-10 minutes. Season with Salt, Pepper, onion and garlic powder. Take 2 cups of beef broth and reduce by 3/4 and add those drippings for a sauce
I used Dale's a lot until I tried Johnny's, won't go back.
Chris, all this sounds like too much work. Just let me have it and you won't have to worry about any of that.
Electric fillet knife and poof....two nice thick steaks.....Marinate over night in fridge in coca cola and the toss them on the grill and cook slow. The caramel flavoring in the coke flavors the meat good and the carbonated water in it tenderizes some and the sugar in it sweetens it.. It makes steak taste great.
Dunno "G" I would have to marinate my brain in some Jack Daniels a few hours for I marinated $30 of fine meat in coca cola :yikes, does that really work?
It works great
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reverse sear is awesome for thicker stuff. tons of info on the interweb.
This is the one I'm gonna do.Quote:
Originally Posted by DonDon
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don't forget Snubbys recipe ;Quote:
Originally Posted by feeshrman
marinate brain in some Jack Daniels !!!:biggrin
I kinda liked that idea too! I can't cook without a cocktail anyhow.Quote:
Originally Posted by strmwalker
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Yeah, I reverse sear a lot of steaks on the grill. Have looked at a lot of recipes on the web and I think the prime rib recipe DonDon has is as good as any. Gonna make a nice horseradish cream sauce to go with it.Quote:
Originally Posted by punchy
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Yes it does. I have done this with deer, ducks, geese, and turkey. If coca cola can take acid off of a battery, just imagine what it can do with marinating meats.Quote:
Originally Posted by Snubbys
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A couple of weeks ago Kroger had the whole boneless loin for 9 or $10 per lb. We bought 2 at about $65 each. I cut them into 1 1/2 to 1 3/4" steaks. The first 6 were sprinkled with salt/pepper and placed in the oven while I cut and vacuum sealed the rest for the freezer. They went to the grill for 4 minutes on each side.
Nice! I did research it a bit and seems like it would be pretty good, never heard of using coke as a marinade / tenderizer. Think I will try it with some chicken or ribs first and then move on to backstraps, steaks etc.Quote:
Originally Posted by bandchaser
Kroger had half pork loin today for $0.99 per lb with $10 purchase, limit 5. We got our 10. I'll be cutting boneless chops and a few roast tomorrow.