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Boneless ribeye roast

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BulldogNation
BulldogNation Posts: 44
in EggHead Forum
Bought a 9 lb boneless ribeye roast at a local Asian market yesterday....ideas and help please on how to smoke this or slow roast on the egg?
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    Reverse sear.

    Little Rock, AR

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  • Nanook
    Nanook Posts: 846
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    Roast @ 200*- 230*F until IT = 125* F (for medium rare, or 10* F short of desired term) Will take about 25-30min/lb Rest for 20 minutes Finish it up @ 550* F for about 8 minutes or sear each side for about 1 min
    GWN
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  • DMW
    DMW Posts: 13,832
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    Put it on a cooling rack and set it in a paper towel lined tray. Put it in the back of your beer fridge for about 3 or 4 weeks. Change paper towels if they get soaked. If you have a small fan you can put in the fridge to circulate air, do so. If not, no biggie. This assumes you have a frost free fridge. Get it out and cut it into 1 1/2" steaks. Reverse sear the ones you are ready for. Vacuum seal and freeze the rest.

    I haven't done this yet, but if I came home with a roast like that its what I would do.

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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