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Ribeye roast

bfwilsonbfwilson Posts: 12
edited March 2012 in EggHead Forum
Have a 4 lb ribeye toast. Any thoughts on the best way to cook this? How long do you think this will take? Any suggestions welcome and appreciated.

Comments

  • Ragtop99Ragtop99 Posts: 1,560
    I'd sear it first then roast it at 350*.  You can try raised direct with bone side down, or cook indirect.
    Cooking on an XL and Medium in Bethesda, MD.
  • Little StevenLittle Steven Posts: 28,817
    Try it at 250*. Probably 25 to 30 minutes per pound. You will not regret it. If you want to do an end sear pull it at 115*, open the vents and sear for a couple of minutes.

    Steve 

    Caledon, ON

     

  • MickeyMickey Posts: 18,644

    This cook will worry the crap out of you because of the cost of the meat. Not a hard cook at all. Do just what Steven said in the post above. The first pic was sitting out with a coffee rub before going on. The second is just about to be pulled.

     

    imageimage
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • stikestike Posts: 15,597
    Like steven sAid. Searing will burn the fat. A slow roast is the way to go
    ed egli avea del cul fatto trombetta -Dante
  • bfwilsonbfwilson Posts: 12
    Hey I need more suggestions! This is a boneless roast .
  • FlamethrowerFlamethrower Posts: 493
    I do 350 till internal temp 115 then double wrap alum foil and towel till 120-1125. Med rare,Med,
    LET'S EAT
  • FlamethrowerFlamethrower Posts: 493
    Also I do a Kosher Salt and Fresh Black Pepper rub. Mix the dry ingrediants with a little bit of water to form a paste and smothwe the Hell out of it.
    LET'S EAT
  • bfwilsonbfwilson Posts: 12
    350 direct or indirect
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