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Pasture Raised Rib-eyes

Ross in VenturaRoss in Ventura Posts: 7,233
edited 10:13PM in EggHead Forum
Yesterday Jackie and I went to the Farmers Market Ventura, there was a stand selling Pasture Raised Beef we thought we would try some.

A bit expensive

Rubbed with Duck fat, salt and pepper. cooked @400* for 1-hr. on a raised grid

Then the corn @400* for 20-min. turning every 5-min.



Seared @ 500* on CI grate for 3-min. a side

The Rib-eyes were tender and very flavorful, the potato and corn were wonderful as well

Watkins Cattle Co. :

Thanks for looking



  • LongrifleLongrifle Posts: 130
    Nice looking meal. How do you prepare your corn before it hits the grid?
  • Ross in VenturaRoss in Ventura Posts: 7,233
    Just pull the silk and butter it, when it's done salt and pepper

  • Grandpas GrubGrandpas Grub Posts: 14,226
    Great looking steaks there. We need to change your forum name to Ross the Steak Man.

  • Ross in VenturaRoss in Ventura Posts: 7,233
    Thanks Kent, I'l keep my forum name B)

  • FluffybFluffyb Posts: 1,815
    Beautiful Ross! Just think what that meal would have cost at a steakhouse. Love the duck fat on the potatoes.
  • Mr HollowayMr Holloway Posts: 2,034
    Great meal Ross
    Ribeyes on the menu tonight, hope they turn out this good :)

  • jaydub58jaydub58 Posts: 2,130
    Ross, gorgeous looking're right about the price; too spendy to cook any way but on the BGE!

    John in the Willamette Valley of Oregon
  • Ross in VenturaRoss in Ventura Posts: 7,233
    Thanks Teresa, it was much cheeper than a Steakhouse

  • Ross in VenturaRoss in Ventura Posts: 7,233
    You are o so right John

  • Ross in VenturaRoss in Ventura Posts: 7,233
    I hope so too Shane

  • BeliBeli Posts: 10,751
    Fantastic my friend, beautiful medium rare just the way I like it
  • Ross in VenturaRoss in Ventura Posts: 7,233
    Thanks my friend, we'll have to have dinner some time B)

  • Ross, that looks great. I have one question. Is pasture raised the same as grass fed beef? I know that grass fed has much lower fat content and needs to be cooked at slightly lower temps and shorter time. Gotta be rare/med rare or will be tough. How about pasture raised?


    Large BGE, Santa Maria Pit, Hasty-Bake Gourmet, MAK One Star Pellet Pooper,  26" Weber, 22" Weber Performer.  Most have custom handles made by me.

    "Just living from one cook to the next"

  • Ross in VenturaRoss in Ventura Posts: 7,233
    Yes I believe it is

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