I am asking about seasoning...and Grilling have heard different variations from Sear it to slow cook it....Looking for some opinions...
Thanks in advance.
Coat it with EVOO & dust lightly with Montreal Steak Seasoning.
Put it over the coals for 2-3 minutes on each side, then move it over to the side away from the coals indirect heat) until it's done to your taste.
We like them rare so when they hit 125 we pull them off, rest them for a few minutes & dig in.
Don't forget your camera!
Cut 1" Thick
Hit with some SPOG.
Rub one side with L & P, rub other side with EVOO before grilling. Put on grill EVOO side down.
Cook 3-4 minutes per side on pretty high heat. Should be able to hold hand 3 inches from grill for 2 seconds.
Al's technique is great! I have a Weber Kettle, so...I place a Disposable Roasting pan on the Charcoal Grate in the Middle of the Grill, then dump lit coals on both sides. I then put the Roast in the middle of the Grilling Grate. The pan catches the Drippings for Jus and there is even heat on both sides.
On a Gas Grill...Al's way is the Best way to go...Because you can Sear over High Direct Heat then turn the Burner down and place the roast, again over a Disposable Pan, on the side or section of the grill with the burners turned Off for that Low and Slow roasting...JJ
Perrins (worcestershire) Is my best guess...James
Looks like they got you covered....that's a great cut so 'less is more' fits with seasoning. Hope it's a thick cut and not those thin supermarket steaks. If it is, they go pretty quick on a grill so be careful.
You have some great suggestions above. I'll give you one more to consider. Salt the steaks really well at least an hour before cooking. I have done it the night before and it's great. Now I had always heard that you don't want to salt to much in advance, but then I read Michele Symon's book (he's a Cleveland guy, Iron Chef on TV, and operates some awesome places to eat in town). He recommends this "dry brine" technique, and in his books describes how he tested it. I always do that now, and they turn out moist, and very flavorful. Give it a try.
Lots of good suggestions here. Al's technique is great. JAK757's salt rub is great. I use Montreal, a basic S&P or SPOG.
If it's rainy outside and/or I don't feel like messing around with the grill or smoker, I do it indoors.
Sear it on the stove with a hot cast iron skillet, then transfer it to a baking sheet and finish in a 225 oven till your desired temp is reached. Obviously let it rest a while before carving.
Not bragging, but in Nebraska we don't put much on them but a little salt, a little pepper, and MAYBE a touch of garlic powder. Grill at HIGH heat for 2-4 min per side depending on your liking and enjoy. We get some pretty good beef here in NE, and we know right were it came from!
As you've read, there are tons of ways to season/cook a ribeye..and everyone has their favorites, some alongside their least favorites.
Cold smoke/chargrilled, hot smoked or straight chargrilled...I've done them all...each cooking method having it's merits, and it's own learning curve to present to the chef...bringing off the heat just before it's done to your liking so carryover finishes it the rest of the way for you. I will say we do prefer the cold smoke/sear method above all others.
For seasoning, you don't need to do much to a ribeye to get that great flavor, because it is such a good cut of beef (some...well, many would say the best for steak...and why not, it's the cut for prime rib), with a so much fat marbeling and heavy layering. I've done S & P, sometimes with galic, and, then, sometimes, I just got nuts (I like to experiment). If you want something very unique and tantilizing, and, if you're up for something leaning heavily towards the gourmet side of steak:
For the most note-worthy recipes I've done with cherry (rubs, marinade, brine/cure) including how to prep/grind the cherries, check the Wiki, HERE.
I'm keeping this hush-hush (in my house), or the wife would be heading to the store to grab more fresh-cut ribeyes in the morning...so, I'm just biding my time, 'til she says "remember those marinated ribeyes you grilled awhile back?" My thinking is, if she suggests it, then she'll feel more a part of the meal prep, 'cause it was her idea...anything to keep the wife happy is worth the wait...so don't tell her I mentioned the marinade...LOL!!!
I recently tried a method recommended by a friend. I put some decent rub on a couple ribeyes then cold smoked them for about an 1.5 hours or so. Then I threw them on a hot gas grill and gotgot a good sear on one side, fllipped to seared the other side quick, then turned down the heat a shade and pulled em of just as they started to glisten. Compliments all around. I will make them again, and again . . .
OK 2Barrel, I'm confused...Are we talking Steak or Roast Rib Eye? Either way the crew has you covered and in my opinion, you have the best eating meat on a Steer. Enjoy...JJ