Ribeyes (Bone-in)

Discussion in 'Grilling Beef' started by bearcarver, Jul 16, 2014.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    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:




    Getting some nice grill marks on my Weber "Q 320":




    Bear's 1st Plate:




    Inside View:



    Close-up of Inside View:


    __________________
     
    Last edited: Jul 16, 2014
    gary s likes this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Just beautiful Bear.

    I don't have the problem of having ribeyes in the freezer.     [​IMG]
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking steaks Bear I'll take mine minus the fungi!!!
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    They say you eat with your eyes, OMG I think I just gained another 5 lbs. [​IMG]

    Bear Thanks for sharing and Thanks for your service

    Richie
     
  5. 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. 
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Adam!!

    I only have one pair left.

    Bear
    Thanks Case!!

    All I can do is suggest. If you want to go without, that's your prerogative.[​IMG]

    Mushrooms are rich in B vitamins and really pack a punch when battling viruses. They also offer fungus munchers the elusive fifth taste[​IMG]  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
     
     
  7. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    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.
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    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
     
  9. smoke slinger

    smoke slinger Smoking Fanatic

    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
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Richie, and Thank You again!!!

    Bear
    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!!![​IMG]

    Bear
     
    Last edited: Jul 16, 2014
  11. reinhard

    reinhard Master of the Pit OTBS Member

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

    bearcarver Smoking Guru OTBS Member

    Thank You Sir!!

    I never saw any Morels around here. Thought I saw one by my garage once, but it hopped away!![​IMG]

    Bear
    Thank You Much, Disco!!!

    I love these things!!

    Bear
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Craig!!!

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

    Bear
    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
     
  14. 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   [​IMG]

    Gary
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Buddy!!!

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

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

     
  17. roller

    roller Smoking Guru SMF Premier Member

    Show off.... lol...Looks great Buddy !!!!
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     
  19. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    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 
     
  20. 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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