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So my original plan for my Father's Day cook was to try to recreate something like a Perry's pork chop and something similar with a prime ribeye roast. Unfortunately, my usual stops didn't have a bone-in pork roast (rack of pork) - nor did they have a choice or prime bone-in ribeye roast.... and I was pressed for time. I was able to get a select 7 rib ribeye roast (19 pounds) and then after purchasing it was informed that a couple of the scheduled guests were unable to attend. I had also purchased a 2.1 pound beef tenderloin roast as my wife prefers filet mignon and I have never compared ribeye and filet at the same meal so I wanted to do that.
When I got home I sliced the ribeye roast into a 4 rib portion for now and a 3 rib portion for later. We coated the ribeye roast and the tenderloin in Montreal Steak seasoning and a little kosher salt with some olive oil to hold it on. The egg was stabilized at 325 with a platesetter in place and a drip pan with water and a sliced onion (I have had excellent results with this on other grills so I thought I would give it a try on the egg).
The tenderloin took about 90 minutes to reach 103 when we pulled and FTC'd it. The ribeye roast was at 90 internal when we pulled it after about 2.5 hours. We took the platesetter out of the egg and opened it up. The tenderloin was up to 123 internal just from sitting in the cooler in foil. We sliced each hunk of meat into 4 steaks and by the time we were done slicing the egg was at about 1000 degrees. We put each steak on for about 30 seconds per side to sear and took them off. Once the pulling, slicing and searing process started we were too busy to take pictures. Fortunately, my best friend spontaneously decided to take a picture of his ribeye so I at least have that to show. And yes, it is sitting on a full-sized dinner plate.
The periphery of the meat was overcooked, probably because we put it on the grill very cold and roasted it at a higher temperature due to time constraints. I usually like to cook prime rib at 250 or so. I will definitely do this again and when I do it will be with a better grade of meat and a lower roast temp. But it was still awesome.
XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating
San Antonio, TX