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Smoked Ribeye
#6349343
06/27/16 05:17 PM
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Joined: Oct 2013
Posts: 3,414
ZK-315
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OP
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When we eat out, I like my ribeyes cooked medium-rare to medium, depending on the place we eat. When I'm cooking at home though, I prefer to put my ribeyes in the smoker for an hour or so around 200*. I don't use an internal thermometer so I just go by the feel of it.
When we smoke something, we typically get enough meat for the week and smoke it all at once. Sometimes if I smoke the steaks longer than an hour, I'll start stacking them on top of each other so they don't dry out. I'll check them from time to time, and rotate the top steak to the bottom. Keep rotating the top steak to the bottom until they have all had a chance to be up top. This helps keep the steaks nice and juicy as the juices just slowly move from the upper steaks to the lowers.
Anyone else like to smoke their ribeyes instead of the traditional grilled steak?
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Re: Smoked Ribeye
[Re: ZK-315]
#6349989
06/28/16 02:14 AM
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Joined: Oct 2007
Posts: 8,572
Tres
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Try smoking it to rare and then searing to MR, thicker the better on the steak.
"Between two evils, I always pick the one I never tried before."
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Re: Smoked Ribeye
[Re: ZK-315]
#6352624
06/30/16 03:09 AM
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Joined: Nov 2009
Posts: 429
texas_sooner
Bird Dog
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Bird Dog
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Never thought of smoking a rib eye, gonna have to try that. I tried smoking a sirloin after eating it a Texas land and cattle. That is good eating there. What do you use for the smoke? Mesquite, oak, etc.?
"Deserve's got nothin' to do with it." William Munny "What's right is right." Billy Batts
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Re: Smoked Ribeye
[Re: ZK-315]
#6352633
06/30/16 03:16 AM
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Joined: Aug 2013
Posts: 1,185
Stratgolfer
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I had a steak this past weekend, the guy seared the rib eye for about 2 minutes on each side then put it off to the side to smoke. He had some nice smoker wood (hickory I think). Man that was a good piece of meat.
"I was called by the Yorkers a outlaw, and later by the english a rebel" Ethan Allen
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Re: Smoked Ribeye
[Re: ZK-315]
#6352677
06/30/16 03:58 AM
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Joined: Nov 2010
Posts: 29,609
SapperTitan
Taking Requests
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Taking Requests
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To me cherry compliments beef and venison perfectly
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Re: Smoked Ribeye
[Re: ZK-315]
#6352827
06/30/16 12:13 PM
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Joined: Sep 2004
Posts: 12,392
RedRanger
THF Celebrity
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Texas Land and Cattle has smoked sirloin for $18 on the Sunday Menu only.
It comes with 4 course including desert, I take the wife there on Sunday and we just split the meal, plenty of food for 2 people.
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Re: Smoked Ribeye
[Re: ZK-315]
#6355826
07/02/16 08:42 PM
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Joined: Nov 2012
Posts: 15,639
QuitShootinYoungBucks
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I usually just grill them over mesquite wood, about the same thing, I did smoke some sirloins a few weeks ago, they were tasty!
https://web.archive.org/web/20170223065011/http:/www.rrdvegas.com/silencer-cleaning.html
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Re: Smoked Ribeye
[Re: texas_sooner]
#6358948
07/05/16 07:52 PM
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Joined: Oct 2013
Posts: 3,414
ZK-315
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Never thought of smoking a rib eye, gonna have to try that. I tried smoking a sirloin after eating it a Texas land and cattle. That is good eating there. What do you use for the smoke? Mesquite, oak, etc.? I typically smoke with pecan wood. This last time all I had on hand was Oak. IMO it wasn't as good as the pecan. Not sure if it was the wood, or if its due to me just figuring out this new pit.
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Re: Smoked Ribeye
[Re: ZK-315]
#6359305
07/06/16 12:28 AM
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Joined: Oct 2009
Posts: 10,496
Halfadozen
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Back when I was in the restaurant business, we would smoke a whole prime rib for an hour at 225. Then slice off the cut and finish it on a mesquite grill to temp spec. The tit end of the prime is actually the ribeye and that is really good!
Freedom is a fragile thing ...Those who have known freedom, and then lost it, have never known it again. -- Ronald Reagan
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Re: Smoked Ribeye
[Re: ZK-315]
#6363558
07/09/16 04:58 PM
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Joined: Oct 2007
Posts: 1,995
Tritonman
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I like to do a nice reverse sear
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Re: Smoked Ribeye
[Re: ZK-315]
#6363676
07/09/16 06:50 PM
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Joined: May 2011
Posts: 28,019
skinnerback
THF Celebrity Chef
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Re: Smoked Ribeye
[Re: ZK-315]
#6363736
07/09/16 07:59 PM
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Joined: Nov 2010
Posts: 29,609
SapperTitan
Taking Requests
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Taking Requests
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I got a bone in ribeye I'm gonna smoke for a little while with cherry wood and then sear on a hot grill later tonight.
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Re: Smoked Ribeye
[Re: ZK-315]
#6363756
07/09/16 08:16 PM
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Joined: May 2011
Posts: 28,019
skinnerback
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I haven't had a steak in forever, now I want one. I'm a T-bone/New York Strip fan though.
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Re: Smoked Ribeye
[Re: ZK-315]
#6364077
07/10/16 01:48 AM
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Joined: Nov 2010
Posts: 29,609
SapperTitan
Taking Requests
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Taking Requests
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Well was gonna use cherry but ended up not having anymore cherry wood chips so used oak and it came out great. Smoked for 45 minutes and then about 1 1/2 minutes on each side over a hot bed of charcoal. Had to cut the potatoe in half no way I was eating all of that and the steak.
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Re: Smoked Ribeye
[Re: ZK-315]
#6364193
07/10/16 05:14 AM
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Joined: May 2011
Posts: 28,019
skinnerback
THF Celebrity Chef
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Re: Smoked Ribeye
[Re: Halfadozen]
#6364339
07/10/16 03:01 PM
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Joined: Nov 2005
Posts: 32,601
sig226fan (Rguns.com)
duck & cover
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duck & cover
Joined: Nov 2005
Posts: 32,601 |
Back when I was in the restaurant business, we would smoke a whole prime rib for an hour at 225. Then slice off the cut and finish it on a mesquite grill to temp spec. Thah I tit end of the prime is actually the ribeye and that is really good! This is the way. Learned it from Cagle Steaks in Lubbock. Especially if feeding a crowd, who may want differing thickness of steaks. I have also just smoked steaks then frozen them, finish them on the grill later.
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Re: Smoked Ribeye
[Re: ZK-315]
#6365339
07/11/16 02:04 PM
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Joined: Oct 2013
Posts: 3,414
ZK-315
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That does look good Sapper. I did a couple of bone-in ribeyes the same day as the no-bone. Prepared them the same and smoked them the same. Maybe its me, but the boneless was better.
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Re: Smoked Ribeye
[Re: ZK-315]
#6367777
07/13/16 02:16 PM
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Joined: Dec 2012
Posts: 1,128
Dropp-243
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Ima going to try it. Looks tasty
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Re: Smoked Ribeye
[Re: ZK-315]
#6369274
07/14/16 08:40 PM
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Joined: Nov 2010
Posts: 29,609
SapperTitan
Taking Requests
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Taking Requests
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Posts: 29,609 |
A little off topic but how about some smoked backstrap finished off over hot coals? I could eat this every single day.
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Re: Smoked Ribeye
[Re: ZK-315]
#6369907
07/15/16 11:10 AM
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Joined: Oct 2007
Posts: 1,995
Tritonman
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Re: Smoked Ribeye
[Re: ZK-315]
#6375063
07/19/16 11:03 PM
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Joined: Sep 2008
Posts: 1,908
Gacman
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Re: Smoked Ribeye
[Re: ZK-315]
#6375134
07/20/16 12:01 AM
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Joined: Sep 2004
Posts: 5,982
udamdan
THF Trophy Hunter
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SON
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Re: Smoked Ribeye
[Re: ZK-315]
#6376649
07/21/16 01:53 AM
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Joined: May 2009
Posts: 1,784
RobertY
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So, I've been doing something different with my Ribeyes:
I LOVE LOVE Ribeyes..It's the best cut IMHO. But I also love rare meat, which doesn't lend well to a Ribeye because you need to render the fat down, otherwise you'll choke on it if you cook it rare. So I've begun doing this for a steak dinner:
Purchase meat from butcher in the morning, salt the steak when I get home and place in the fridge till 3 oclock
Blot steak clean and season with favorite seasoning, place into foodsave bag and vacuum seal
toss in deep freezer till 5 oclock
start fire @ 5 oclock and bring to 350-375 degrees
Remove steak from deep freeze/bag
Place the steak on an upper rack or away from the fire
From there I allow it to slow roast back to thawed
Then crank up the fire and sear next to heat source
I've been working with this for a bit and what I've found is that you can't get the rare "look" necessarily inside the steak because of the length of cooking time, however you'll get the texture and rare flavor. Becuase the meat is frozen while cooking it preserves the interior and allows lots of wonderful smoke flavor to develop as well as rendering the fat.
Cheers!
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Re: Smoked Ribeye
[Re: ZK-315]
#6377187
07/21/16 02:44 PM
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Joined: Sep 2012
Posts: 12,861
PMK
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sounds like a good plan ... I prefer medium rare and think this would work for that also and be a bit faster method than what I normally use which is holding vertical smoker way down, like 130-140 degrees of heavy smoke using a refrigerator chilled ribeye for ~30-45 minutes, then tossing directly over hot coals to sear for about a minute per side.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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