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receip for a whole rib eye beef loin

edited 8:53PM in EggHead Forum
I would like a receipt for preparing a whole rib eye beef loin for cooking on the Gig Green Egg.

Comments

  • JSlotJSlot Posts: 1,218
    Ken, I do whole strip loins and ribeye loins quite often. I use a simple preparation that lets the taste of the meat shine through. I rub the whole loin down with some prepared garlic, the kind in the jar. I don't leave a whole lot on the loin, just get some garlic flavor on it. If you want more garlic, you can make slits and insert cloves around the loin. Then, I coat the outside of the loin with kosher salt and cracked black pepper. Cook at 350° using indirect heat until internal temp reaches ~140° in the center portion. This gives you medium-well on the ends and rare/medium-rare towards the center. I have found no additional benefit from searing direct before roasting indirect. The loins brown up very nicely and make a great presentation. Let us know how it goes![p]Jim
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