Dino ribeye

pgprescott · May 2016

large bone in ribeye w/ "raising the steaks" rub. Some foil pack taters and onions along side asparagus. Sauted some shrooms to top the steak. I cut it up family style. The four of us still couldn't kill it all! Thanks for lookin.

Mattman3969 · May 2016

That's a heck of a Wed cook. Nice eats you got there.

bgebrent · May 2016

I knew this was coming brother from your other post! Spectacular my friend. Killer plate!

Focker · May 2016

Dang, mighty fine lookin plate of grub Pete. Nicely done bud.

pgprescott · May 2016

Thanks guys: @bgebrent, @Mattman3969, and @Focker. Seared it then roasted it on the Primo. It was good.

tarheelmatt · May 2016

I'd take that over what I had in a NY minute!

Mattman3969 · May 2016

pgprescott said:

Thanks guys: @bgebrent, @Mattman3969, and @Focker. Seared it then roasted it on the Primo. It was good.

I'm a big fan of the forward sear. Your thoughts?

Biggreenpharmacist · May 2016

Wow! Awesome cook.

bgebrent · May 2016

Mattman3969 said:

pgprescott said:

Thanks guys: @bgebrent, @Mattman3969, and @Focker. Seared it then roasted it on the Primo. It was good.

I'm a big fan of the forward sear. Your thoughts?

Matt, I've done much more reverse sear and feel comfortable with temperature control. Mostly because it's easier to go from lower temps to higher temps while the protein rests. Forward sear is an excellent technique. When I use it, I sear on the stove top in CI and then finish roasting on the egg. Your thoughts?

pgprescott · May 2016

Biggreenpharmacist said:

Wow! Awesome cook.

Thanks for the props.

pgprescott · May 2016

tarheelmatt said:

I'd take that over what I had in a NY minute!

Thanks @tarheelmatt.

shtgunal3 · May 2016

My favorite way to do a thick steak is to sear it on the small or mini and then finish on the large. Yours looks great!

pgprescott · May 2016

bgebrent said:

Mattman3969 said:

pgprescott said:

Thanks guys: @bgebrent, @Mattman3969, and @Focker. Seared it then roasted it on the Primo. It was good.

I'm a big fan of the forward sear. Your thoughts?

Matt, I've done much more reverse sear and feel comfortable with temperature control. Mostly because it's easier to go from lower temps to higher temps while the protein rests. Forward sear is an excellent technique. When I use it, I sear on the stove top in CI and then finish roasting on the egg. Your thoughts?

Personally, I've done them both without issue. It was really convenient to do it that way on the primo because I had it set up direct on the left , indirect on the right. When I use the egg, which is way more often than the Primo, I do reverse sear because it lends itself toward that. I may just start installing the PS after the sear and roasting now. This turned out well. I don't even bother with all that jazz unless it's a 2" or greater steak. Otherwise it's just a straight sear for me.
I must say, there was almost no loss of moisture on the cutting board tonight. I let it rest while cooking the asparagus. I can't remember when I had less juice on the board. I usually pour the juices over the cut meat, but there literally wasn't any. I don't know if it was the cut of beef or technique?

pgprescott · May 2016

shtgunal3 said:

My favorite way to do a thick steak is to sear it on the small or mini and then finish on the large. Yours looks great!

Thanks @shtgunal3

YukonRon · May 2016

Beautiful, beautiful cook. excellent images, and great presentation.

Mattman3969 · May 2016

bgebrent said:

Mattman3969 said:

pgprescott said:

Thanks guys: @bgebrent, @Mattman3969, and @Focker. Seared it then roasted it on the Primo. It was good.

I'm a big fan of the forward sear. Your thoughts?

Matt, I've done much more reverse sear and feel comfortable with temperature control. Mostly because it's easier to go from lower temps to higher temps while the protein rests. Forward sear is an excellent technique. When I use it, I sear on the stove top in CI and then finish roasting on the egg. Your thoughts?

Too early for thoughts!! Lately I've been forward searing on the mini. I never close the dome till I throw in the woo & stone which keeps the dome from stabilizing and quicker to settle in at 275-300 for the roast. For myself I get more consistent results this way.

paqman · May 2016

Nice!

northGAcock · May 2016

Oh my.....Gawjus.....just Gawjus.

pgprescott · May 2016

Thanks Ron, paqman and Robin.

SLOandSteady · May 2016

Bravo!

StillH2OEgger · May 2016

I just keep going back to stare at those last two photos. Just fantastic. Great work.

bboulier · May 2016

Looks great. Raising the Steaks is my favorite rub for beef.

westernbbq · May 2016

money

RRog17 · May 2016

BOOM!

pflug · May 2016

Looks amazing! I really like your set up on the egg... is that two half grates?

Foghorn · May 2016

Spectacular. I suspect if you had a picture of you holding it by the bone and eating it like a lollipop you could earn yourself an @SGH seal of approval.

lousubcap · May 2016

Dang! great cook and presentation. What a banquet.
BTW-looks like a Primo??

pgprescott · May 2016

Foghorn said:

Spectacular. I suspect if you had a picture of you holding it by the bone and eating it like a lollipop you could earn yourself an @SGH seal of approval.

Thanks @Foghorn. No pics, but I can tell you it did happen. Just nawing the last bits of meat off the bone.

pgprescott · May 2016

lousubcap said:

Dang! great cook and presentation. What a banquet.
BTW-looks like a Primo??

Spot on Lou. Thanks for the props. Hadn't cooked in the oval in a while, so I gave it some love.

pgprescott · May 2016

pflug said:

Looks amazing! I really like your set up on the egg... is that two half grates?

Thanks @pflug. That ones a Primo. My LBGE gets 90% of the work at my house, but the primo is a great cooker too.

pgprescott · May 2016

StillH2OEgger said:

I just keep going back to stare at those last two photos. Just fantastic. Great work.

Thanks @StillH2OEgger. Much appreciated.

Dino ribeye

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