Anyone ever cooked an entire Ribeye before slicing into steaks??

corey24

My dad has a meat market and has an entire ribeye that hasn't yet been cut that needs to be cooked. Was thinking about cooking it whole without slicing into steaks. Anyone ever done this? Was wondering how to cook it. Would probably just want to achieve medium rare to medium done. What cook temps? It's 13 lbs. How long do you think it would cook?

DMW

Not answering your question, because I don't know. But I have a question for you. Why does it need to be cooked? Is it because it is approaching a date stamped on it? Sounds like a good candidate for dry aging if you have the spare fridge space.

The Cen-Tex Smoker

yep- that's a rib roast or most people would call it a "prime rib". it's one of the easiest and most rewarding cooks on your egg. I do salt, pepper, garlic, and rosemary and cook indirect at like 300-325 until 125 in the middle. Take off to rest and slice.

You can sear/reverse sear if you feel you need to but mine are pretty crusty by the time they are ready 

There are a million of them posted on here. search "prime rib" and see what's out there

corey24

Yes, because it is reaching date stamped and we are having a family dinner.

The Cen-Tex Smoker

if it's still in the cryovac, you can throw the date stamp out. Either way, it's a great way to cook it. 

Doc_Eggerton

Yes, ribeye roast, but most times I cut them into steaks.

corey24

Approximate cook time. With a 6:00 supper I don't know whether to start at lunch or 4:00.

Doc_Eggerton

The BGE is controllable just like an oven.  Look up a recipe that sounds good, and go for it.

Foghorn

Cook time could be from 90 minutes to 3 hours.  Plan for the longer time and FTC if/when it finishes early. 

Hungry Joe

The best place I know of to learn about Prime Rib on the egg.

http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html

berndcrisp

Pull out of fridge two hours prior to putting in/on BGE at 500 degrees for 5 minutes per pound. Close vents to shutdown the egg. DO NOT OPEN till I.T. reaches desired temperature using a remote temporally.

berndcrisp

Continue'd. Pull and re-light egg, slice and sear.

nolaegghead

berndcrisp said:

Pull out of fridge two hours prior to putting in/on BGE at 500 degrees for 5 minutes per pound. Close vents to shutdown the egg. DO NOT OPEN till I.T. reaches desired temperature using a remote temporally.

So, pulling out 2 hours before cooking is like cooking a 34F roast at 75F.  What kind of internal end temp are you getting?  Stick a thermometer in there and let us know.

Zmokin

Doc_Eggerton said:

Yes, ribeye roast, but most times I cut them into steaks.

You made me drool with those pictures

berndcrisp

Nola, 2 hours will bring pre cook temp to about 45. Put in Egg with temp probe, pull at desired temp about 125 for medium.

DMW

I think this is @nolaegghead was referring to:

http://www.amazingribs.com/tips_and_technique/mythbusting_letting_meat_come_to_room_temp.html

nolaegghead

DMW said:

I think this is @nolaegghead was referring to:

http://www.amazingribs.com/tips_and_technique/mythbusting_letting_meat_come_to_room_temp.html

Yeah, that's it.  IMHO, the colder the meat the better if you like bark, smoke flavor or smoke rings.  I've cooked butts, briskets, turkey and chicken that were frozen solid - only problem with that is getting the rub to stick.  Anyway, they were some of the best I've had.

Grillmagic

I have done several and it's my favorite cook, I rub with EVOO and Cow Lick and cook indirect at 325 dome to 115  then pull the platesetter and finish at 450 turning several times to 125/130 then rest and carve the size steaks people ask for. according to my guests I'm the man! LOL It sure comes out Great. If the piece has the typical tapper I cut it in half and pull the smaller one first at 115.

corey24

@Grillmagic if you pull at 125-130 what does it get up to on rest......140ish?  Is it pretty much medium? Slightly medium rare?

Sounds like a good was to do it.

Little Steven

Why does it need to be cooked? Is it dry aged?

corey24

No not dry aged, just been in cooler for a while.

The Cen-Tex Smoker

corey24 said:

@Grillmagic if you pull at 125-130 what does it get up to on rest......140ish?  Is it pretty much medium? Slightly medium rare?

Sounds like a good was to do it.

135 ish. 140 is too high for me. I like med rare. If you want med, pull it at 130 or so and let it rest 15-20 minutes or hold FTC for a few hours if needed. 

Little Steven

corey24 said:

No not dry aged, just been in cooler for a while.

I would take it out of the cryovac, rinse it in cold water and stick it on a wire rack in my beer fridge for a couple of months. Is it a whole Primal? 20 pounds ish?

Eggcelsior

Little Steven will agree. Cook it at 250ish until 125 and you will get edge to edge MR. No overdone edges and a beautiful spinalis - the best part of a cow.

Little Steven

Eggcelsior said:

Little Steven will agree. Cook it at 250ish until 125 and you will get edge to edge MR. No overdone edges and a beautiful spinalis - the best part of a cow.

I like 200 better but that's just me.

The Cen-Tex Smoker

Little Steven said:

Eggcelsior said:

Little Steven will agree. Cook it at 250ish until 125 and you will get edge to edge MR. No overdone edges and a beautiful spinalis - the best part of a cow.

I like 200 better but that's just me.

so you don't agree then?

corey24

OK guys, so my plan is to do like a reverse sear.  I will cook at 250-300 (maybe even 325) and then pull and sear.  If it gets enough bark during cook I wont sear.  My problem is I just don't know when to start this.  For a 6:00 meal what would you guys do.  I'm thinking put meat on at 3:30-4:00 along with some pig shots. Is that too late?

Little Steven

With Eggcelsior? You kidding?

Eggcelsior

Little Steven said:

Eggcelsior said:

Little Steven will agree. Cook it at 250ish until 125 and you will get edge to edge MR. No overdone edges and a beautiful spinalis - the best part of a cow.

I like 200 better but that's just me.


I like 185, actually. 250 is just easier to hold for most.

nolaegghead

oh snap

Little Steven

Eggcelsior said:

Eggcelsior said:

Little Steven will agree. Cook it at 250ish until 125 and you will get edge to edge MR. No overdone edges and a beautiful spinalis - the best part of a cow.

I like 200 better but that's just me.

I like 185, actually. 250 is just easier to hold for most.

I really like to do them at 120*. Takes a long time but so worth it.