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King Cut Bone-In Ribeye (48 oz)
kindaquick14
Posts: 94
Had to share this beauty with everyone. A little while back I posted that i did a 48 oz T-bone. This is it's brother, a 48 oz bone-in ribeye. Just plain awesome. Dry rubbed in Myron Mixon's original dry rub. Started smoking it at 250 degrees with some hickory wood. Got it dialed in right around 124 degrees internal temperature before pulling it off the smoke and getting ready for the reverse sear. Seared it at around 675 degrees for around 90 seconds per side. Had to pick it up with a spatula as it was too heavy for tongs 
Columbus, OH - XL BGE and Medium BGE
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Now, THAT is a steak!
Cooked perfectly!
Living the good life smoking and joking -
How many inches thick was that?!?!
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Around 5 to 6 inches thick. I had my DigiQ probe about half way into it to reach the center. Big steak!!tymaier said:How many inches thick was that?!?!
Columbus, OH - XL BGE and Medium BGE -
I hate to break this to you but that's a roast. No matter what you call it, it's a beauty.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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td66snrf said:I hate to break this to you but that's a roast. No matter what you call it, it's a beauty.
Just going off of what Omaha Steaks calls it since that's where it came from
http://www.omahasteaks.com/product/KING-CUT:-48-oz-Ribeye-on-the-Bone-02524?ITMSUF=XE&shoptype=SEARCH&shopsrc=TRMking+cut
Columbus, OH - XL BGE and Medium BGE -
Solid work. Very nice. Making me hungry.Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
wow - beautiful piece of steakroast
Doug
Wayne, PA
LBGE, Weber Kettle (gifted to my sister), Weber Gasser
"Two things are infinite: the universe and human stupidity; and I'm not sure about the universe" Albert Einstein -
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absolute perfection
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That is centerfold material. Wow.
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Wow! That's looks unbelievable! Nice job
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Who cares what you call it, but I call it Fantastic!!!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
I have no words!!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I call it a steak! Family style I hope!!!! Beautiful
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Prime rib roast laying on it's side, not a steak.
Morro Bay, CA -
Great cook and result right there. Nailed the finish.
All the marketeers serve those up as thick rib eye steaks. Did one a few weeks ago that was 2.5 " thick (not the diameter) weighing in at around 44 ounces. I slice those as above-perpendicular to how you would carve a roast. Banquet for sure-even posted a pic somewhere on here.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
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After a series of cuss words, I think I passed out.
When i came to, I turned my phone on and this was the first thing I saw.
MOAS!!!!Huntsville, Al LBGE -
Thanks for the compliments! It was just my wife and I eating this beast. There were leftovers!! Here's a few more pics for fun!
Columbus, OH - XL BGE and Medium BGE -
That's just not fair - I can't begin craving steak at 8:45AM....Doug
Wayne, PA
LBGE, Weber Kettle (gifted to my sister), Weber Gasser
"Two things are infinite: the universe and human stupidity; and I'm not sure about the universe" Albert Einstein -
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This thread inspired me to pick up clearance counter prime ribeyes at safeway. Will cook them either tonight or saturday nite, and will try to get picts
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