Sams Cowboy ribeye (Big Pics)

dcc

Found some Cowboy Ribeyes at Sams Club.  3 inches thick and 3.5 lbs apiece. Rubbed them down with Weber Honey Garlic Rub.




Put them on the egg for a reverse sear.



Wokked some mushrooms on the mini max




Smoked at 200 degrees with a few applewood chips until IT about 115




After the sear.




Ready to eat.  Will definitely keep an eye out for these again.

pgprescott

Now I might want that Sams membership. Awesome!

thetrim

Choice? Prime?

GregW

Look's great.
I do have to ask, at what point do they stop being steaks and become a roast?

pgprescott

My scale is anything less than two bones is a steak. 

JohnnyTarheel

Top notch right there!!

tclamberth

Someone mind explaining this reverse sear? That looks amazing 

pgprescott

tclamberth said:

Someone mind explaining this reverse sear? That looks amazing 

Due to the nature of ceramic grill cooking, it's easier to raise temp rather than try to lower them. Therefore, in lieu of searing (direct) and then roasting(indirect) to the finish temperature (traditional), you can just as well roast the steak at a low temp indirectly until it hits a internal temp say 10 degrees short of your target. You then remove the protein and platesetter and open the vents. Once the egg is roaring you then sear the steak on both sides until the temp reaches the desired finished temp. I like this for steaks 2" thick or greater. I don't personally bother for thinner steaks. 

dcc

They were Angus which is usually Choice.  7.95/ lb.  Reverse sear works great.  I usually place a 14 inch grill grate directly on top of the lump for the sear.  These things were so big I just used the regular grid at the fire ring level.

Stormbringer

tclamberth said:

Someone mind explaining this reverse sear? That looks amazing 

@tclamberth I wrote a blog post on reverse searing, this may help you. It has become our defacto standard at home for cooking rib eye steak.

https://thecooksdigest.co.uk/2016/10/07/reverse-seared-rib-eye-steaks/

@dcc those look outstandingly good. I saw some cuts like that in our local butchers, will give it a shot this weekend.

johnnyp

fine looking meal.  I'd make a pig of myself for sure

pgprescott

johnnyp said:

fine looking meal.  I'd make a pig of myself for sure

Yeah, that's enough for 6-8 folks!

Dyal_SC

Yessir!!!  That's my kinda spread.  

plandreth

Haven't seen that here in the triad but will be looking. Awesome cook 

WAHOO_EGGER_CVILLE

FANTASTIC!!  Just reverse seared a monster ribeye this weekend myself.  You can not beat that process, may take a bit longer but you will have perfect results every single time! Homerun!

dgaddis1

I gotta try a reverse sear sometime.  We just rarely buy steaks thick enough that the faster hot-and-fast method doesn't work.

bluebird66

Wow!!