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Anyone ever cooked an entire Ribeye before slicing into steaks??
corey24
Posts: 386
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?
XL Egg Owner Since Dec 2013 - Louisiana
Comments
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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.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 -
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 readyThere are a million of them posted on here. search "prime rib" and see what's out thereKeepin' It Weird in The ATX FBTX
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Yes, because it is reaching date stamped and we are having a family dinner.
XL Egg Owner Since Dec 2013 - Louisiana
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if it's still in the cryovac, you can throw the date stamp out. Either way, it's a great way to cook it.Keepin' It Weird in The ATX FBTX
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Yes, ribeye roast, but most times I cut them into steaks.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Approximate cook time. With a 6:00 supper I don't know whether to start at lunch or 4:00.
XL Egg Owner Since Dec 2013 - Louisiana
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The BGE is controllable just like an oven. Look up a recipe that sounds good, and go for it.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Cook time could be from 90 minutes to 3 hours. Plan for the longer time and FTC if/when it finishes early.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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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
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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.Hood Stars, Wrist Crowns and Obsession Dobs!
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Continue'd. Pull and re-light egg, slice and sear.Hood Stars, Wrist Crowns and Obsession Dobs!
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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.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.
______________________________________________I love lamp.. -
Doc_Eggerton said:
You made me drool with those picturesYes, ribeye roast, but most times I cut them into steaks.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
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.Hood Stars, Wrist Crowns and Obsession Dobs!
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I think this is @nolaegghead was referring to: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 -
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.DMW said:I think this is @nolaegghead was referring to:
______________________________________________I love lamp.. -
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.Charlotte, Michigan XL BGE
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@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.
XL Egg Owner Since Dec 2013 - Louisiana
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Why does it need to be cooked? Is it dry aged?
Steve
Caledon, ON
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No not dry aged, just been in cooler for a while.
XL Egg Owner Since Dec 2013 - Louisiana
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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.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.
Keepin' It Weird in The ATX FBTX -
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?corey24 said:No not dry aged, just been in cooler for a while.
Steve
Caledon, ON
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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.
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I like 200 better but that's just me.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.
Steve
Caledon, ON
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so you don't agree then?Little Steven said:
I like 200 better but that's just me.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.Keepin' It Weird in The ATX FBTX -
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?
XL Egg Owner Since Dec 2013 - Louisiana
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I like 200 better but that's just me.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 185, actually. 250 is just easier to hold for most. -
oh snap
______________________________________________I love lamp.. -
I really like to do them at 120*. Takes a long time but so worth it.Eggcelsior said:
I like 185, actually. 250 is just easier to hold for most.
I like 200 better but that's just me.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.
Steve
Caledon, ON
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