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Just some random Beef!

post #1 of 14
Thread Starter 
So I found this boneless Ribeye in my freezer while pulling out a whole sirloin the other day and thought "I really need to smoke this"!
I lean trimmed it so the spices and smoke would get right into the meat and not absorbed into the fat that I won't eat anyway.

Rubbed it down with a little Spicy Montreal Steak seasoning and a heavy coat of SPOG.

I really don't know what to call this next one. I trimmed an 11# sirloin the other day for pastrami and got 2 real nice pieces and these 2 little pieces left. I trimmed another sirloin awhile back that I bought at the same time as this one and had a leftover piece that looked just like a small tri-tip. This piece sort of resembles a tri-tip but is much smaller and that little strip is I have no idea but all came from the sirloin so it just has to be good! I rubbed these with some of Gary's Java rub. If you haven't tried this rub you gotta give it a go! That little strip should be ready just in time for lunch!

I am going with a wet to dry smoke chamber, wet to pump the smoke into the meat then dry to seal it up and retain all the juices in it.

Smoke provided by Todd's Cherry and Charcoal pellets!

Time to go sniff some smoke and paint the smokehouse! I will bring you some update Q-Views a little later!
post #2 of 14
Thread Starter 

My smoker has been holding a steady 215* in the direct sun, I haven't had to adjust it one time yahoo.gif ! So I pulled the little strip thingy off after 1.5 hours. (I put it on a small plate to make it look big!) It has a lot of sinew in it but after a little trimming it is mighty tasty!! I just love Gary's Java Rub!!!

post #3 of 14
Thread Starter 
3 hour update

So at 3 hours the uh, whatever it is, piece of sirloin was at 135* so I pulled it out and wrapped it in foil and threw a towel around it, not concerned with bark and after that little strip thingy I would like the surface to soften a bit anyway. (The wet looking sports are from where I probed it for temps)

I dumped the water from the pan at 3 hours and will let the ribeye finish in the dry air, I haven't temped it yet but figure it will go at least 2 more hours. Smoker is still holding a very steady 215*! I really can't believe I haven't had to make any adjustment to it, I'll see what happens now without the water, it might start climbing. (The white spots are just the sunlight coming in from the exhaust vent)

I think this is going to get sliced into 3 nice thick steaks, I'll hot sear one tonight and have two ready for a sear at another time!
post #4 of 14

Oh yummmers!  That looks really Good Dave!


Making me want Steaks now!



post #5 of 14

Looks Mighty Tasty from my house!!!drool.gif




post #6 of 14

Man, that's looking mighty tasty from here, Dave!  bravo.png



post #7 of 14
Thread Starter 
Thanks Bear!!!
Thanks Red!!!

Late update (sorry I've been painting)

So at the 4 hour mark I checked the ribeye and it was at 130*, I said "I better get that thing off there!" So i did! I really didn't think it would go that fast at 215* but it did!

I wanted a medium fast cool rest so I just set the rack on a cookie sheet and threw a tent over it (Thanks Eric)!

So back to that piece of sirloin whatever you want to call it. After 2 hours resting in foil I unwrapped it and sliced it up. The foil did soften up the outside just as I had hoped it would. This was nothing like that little strip thingy, No sinew in it and just tender and juicy with an awesome flavor, Thanks Gary for the Java Rub!!! I almost thought about having this for dinner instead of the steak but that thought left very quickly!

OK here's the star of the show and I don't think any words are necessary!

I might give you one more pic when I sear that steak on a burning hot grill!
Thanks for looking!
post #8 of 14

Oh Yeah!!!

Just the way I like them---Pink from bark to bark!!! icon14.gif




post #9 of 14

That sliced ribeye is MONEY!  Nice, Dave!



post #10 of 14

All I can say is , "lucky, all that meat and no Potatoes(is that the right spelling?)


Have fun and salute our heros...

post #11 of 14
Thread Starter 
Thanks again Bear and Red!!!
Stan, I really wanted a tater (correct spelling) but don't have any so I'm boiling some noodles to make Alfredo and heating the grill right now. The sear is near and almost here!!! (who's the poet now!)
post #12 of 14
Thread Starter 
The sear is here!

So I heated my grill as hot as it will get, the factory therm on it says 550* (I like to pretend it's accurate)which is hot enough for me to get a quick sear. I gave it about 30-45 seconds on each side twice.

Straight off the grill with some garlic alfredo noodles.

Still rare and juicy. This thing took on a lot of smoke, probably too much for a lot of people but I Love It!!! So many times I smoke something for hours and then can't taste any smoke but it really came through on this. It even had a nice crispy bark around the edge. I think this goes in my top 5 steaks I've ever eaten. I was really surprised because I just kind of threw it together and didn't really have any plan for it.
Oh well here's the money shot.

I have to say I am so grateful for the country I live in and the men and women who make it possible for me to eat a steak like this! Happy Memorial Day everyone and a big THANK YOU to all who serve or have served!!!!!
post #13 of 14

That Looks Perfect, S2K !!!drool.gificon14.gif


In my book, there's no such thing as too much light smoke!!


Now Mrs Bear on the other hand doesn't like her steak carried past my smoker, even if it isn't plugged in!!!wife.gif




post #14 of 14

You could start a food magazine with your ribeye plate. I would buy one. Looks amazing!



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