Ribeyes (Bone-in)

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Bearcarver

Gone but not forgotten RIP
Original poster
OTBS Member
Group Lead
Sep 12, 2009
45,279
18,182
Macungie, PA
Bone In Ribeyes


Got tired of these Ribeyes winking at me every time I opened the Meat Freezer in my basement.

Thawed 2 of them out, marinated in Ken's Honey Teriyaki Marinade for about 4 hours.

Then onto a good hot "Q 320" for about 4 or 5 minutes on each side, until I had nice grill marks & a Medium Rare (on the rare side) interior.

Mrs Bear handled the Broccoli & the Steak Fries.

I'll post what I did with the leftovers in a day or two.


Thanks For Looking,
Bear





2 Bone in Ribeyes after 4 hours marinating in Ken's Honey Teriyaki Marinade:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0797.jpg.html



Getting some nice grill marks on my Weber "Q 320":
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0800.jpg.html



Bear's 1st Plate:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0802.jpg.html



Inside View:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0803.jpg.html


Close-up of Inside View:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0804.jpg.html

__________________
 
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Reactions: gary s
Just beautiful Bear.

I don't have the problem of having ribeyes in the freezer.    
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They say you eat with your eyes, OMG I think I just gained another 5 lbs.
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Bear Thanks for sharing and Thanks for your service

Richie
 
 
Just beautiful Bear.

I don't have the problem of having ribeyes in the freezer.    
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Thank You Adam!!

I only have one pair left.

Bear
 
Great looking steaks Bear I'll take mine minus the fungi!!!
Thanks Case!!

All I can do is suggest. If you want to go without, that's your prerogative.
PDT_Armataz_01_12.gif


Mushrooms are rich in B vitamins and really pack a punch when battling viruses. They also offer fungus munchers the elusive fifth taste
icon1.png
 known as Umami -- a savoriness that is considered a basic taste along with sweet, sour, bitter and salty. The benefit of the mushroom can depend upon the type of mushroom. Benefits abound, so it pays to be a fan of fungus. 

 

Bear
 
 
Ditto Bear! I LOVE me some sauteed shrooms on a steak! Morel mushrooms are big here in Michigan every spring. The only thing we love more than hunting them is eating them! Nice job on the steaks and points for the awesome grill marks.
 
Terrific looking meal Mr Bear. I pried the wallet open when a friend was visiting and bought rib eyes the other day. They were great but don't look as good as these!

Disco
 
Again as usual Bear that is some mighty tasty looking food. I need to make a trip to PA to try some and maybe pull in a Steelers game.....lol......

Craig
 
 
They say you eat with your eyes, OMG I think I just gained another 5 lbs.
icon14.gif


Bear Thanks for sharing and Thanks for your service

Richie
Thank You Richie, and Thank You again!!!

Bear
 
Bear, you sure taught them rib eyes what becomes of them if they wink at or catch your eye too many times...Supper !

I'd definitely hit that plate. 
Thank You Santa!!

Yup---I got 2 Ribeyes left, and they're now hiding under some of my Bacon in there!! 

I think they learned their lesson!!!
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Bear
 
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Ditto Bear! I LOVE me some sauteed shrooms on a steak! Morel mushrooms are big here in Michigan every spring. The only thing we love more than hunting them is eating them! Nice job on the steaks and points for the awesome grill marks.
Thank You Sir!!

I never saw any Morels around here. Thought I saw one by my garage once, but it hopped away!!
biggrin.gif


Bear
 
Terrific looking meal Mr Bear. I pried the wallet open when a friend was visiting and bought rib eyes the other day. They were great but don't look as good as these!

Disco
Thank You Much, Disco!!!

I love these things!!

Bear
 
 
Again as usual Bear that is some mighty tasty looking food. I need to make a trip to PA to try some and maybe pull in a Steelers game.....lol......

Craig
Thank You Craig!!!

You'll have to veer about 300 miles West to get to a Steelers game. (My Second Team)

Bear
 
You picked out some nice rib steaks!!!!! Love the close up shot, just the way I like them.  Perfectly done.  Reinhard
Thanks Reinhard!!

I actually rarely pick out my Rib Steaks.

When Standing Rib goes on sale, I buy a bunch of them. Then I get about ten 1" steaks cut from some of them. Then I Vacuum pack one or two per pack for Me & Mrs Bear.

Bear
 
Man that looks good and just ate,  great job as usual, just think another 100 of those you should have it down pat.  Good job Buddy   
grilling_smilie.gif


Gary
 
 
Man that looks good and just ate,  great job as usual, just think another 100 of those you should have it down pat.  Good job Buddy   
grilling_smilie.gif


Gary
Thanks Buddy!!!

I just can't get enough Prime Rib & Rib Steaks!!

Bear
 
Beautiful. Only difference I make is when I cut mine from a ribeye roast, I like to cut them in the tomahawk style...

 
Thanks, and Your's Looks Great Too!!

Cut like that, and 2" thick or more, they call them Cowboy Steaks.

I thought about doing that, but What do you do with the meat next to that handle (Bone)?

Bear
 
Dang it bear those look great, sure are spendy now days, I will have to wait till kids are out of the house LOL 

DS 
 
 
Thanks, and Your's Looks Great Too!!

Cut like that, and 2" thick or more, they call them Cowboy Steaks.

I thought about doing that, but What do you do with the meat next to that handle (Bone)?

Bear
The ones I bought from the market mostly had a big thick ridge of fat without a lot of meat in it running along the bottom, so I didn't feel too bad about cutting it away and discarding it. And it was only a 2-bone (~4-5 lb) section of the roast anyway, so the total loss wasn't very high and not worth trying to separate from the fat.

At the same time I bought a separate 4-bone roast (~9# or so?) and for that I just cut the entire rib section away to make beef back ribs, and sliced those ribeyes to be boneless.

If I were to cut an entire rib roast this way, I'd look for some way to use the leftover meat.
 
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