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Smoked Rib Eye Steaks

post #1 of 11
Thread Starter 
Picked up two Black Canyon Beef choice black angus rib eye steaks. I sprinkled one side lightly with Pit Boss rub and let them sit out to come to room temp.
Meanwhile, back at the ranch, I fired up The Geezer ECB with half a pan of Best Choice lump and two hickory chunks, filled the water pan. I put the rib eyes on the lower grill rub side down and sprinkled the tops lightly with more Pit Boss rub. Inserted the probe of my Grill Alert Talking Thermometer in the edge of one of the steaks and pushed the tip to the center of the steak.
I put three 1 lb. chubs of Frick's Balogna (baloney where I come from) on the upper grill. Deer stand snacks.
Smoked the steaks to 135° F, medium rare. Pulled the steaks and bologna off and put two JD fatties on since there was plenty fire left.
Fired up the gas grill side of the Char-Griller Duo on high heat and put the steaks on for 3 minutes each side to sear a bit and give grill marks.
Jane and I both agreed these were the very best steaks I have prepared in a LONG time. They were juicy and cooked perfectly medium rare. The hickory smoke flavor with the light coating of Pit Boss rub was great and the trip across the grill added that grilled flavor.
Served up with my smoked potatoes and a nice salad. Mmmmmmmmmm!
I WILL be doing this again!
Didn't get much time to munch the baloney snack, killed a buck at 0640 opening morning, barely light enough to see. That .243 700 Remington is a BAD boy.
post #2 of 11
That looks like some mighty fine tasting grub Mike. I'm gonna give it a shot next time I throw on some ribeyes. Sounds like a nice kick with the light coating of rub.
post #3 of 11
great lookin' steaks mike r-eye's here are $9 per lb now for bad cut- it just ain't right. as far as the r-700 i still have the m700 in .308-21" 11 lb barrell... scares the cr*p outta people w/ that 1- it go boom .still waiting on my deer soon as i shoot my poacher..... icon_evil.gif
post #4 of 11
Nice looking grub. That has to go on the to do list.

At what temp did yo smoke them, and how long did it take to get the steak up to temp?
post #5 of 11
Thread Starter 
My ECB runs 225°-250°. Took just over an hour.
post #6 of 11
Hey Mike, can't sleep, DARN! How thick were those steaks? I would like to duplacate(sp) what you've done, but don't want the steak more than med rare. Thanks,
post #7 of 11
Ahh, the poor deer frown.gif

Have saltwater fish, will trade PDT_Armataz_01_28.gif

I do that all the time down here, atleast if my friends get lucky in the hunt.

Looks good mike, I am sure my wife would want me to try that as she picks ribeyes as her favorite steak.
post #8 of 11
Thread Starter 
About 1" Terry. Regardless, if you cook to 135° it should be medium rare.
Put the probe horizontal in the edge of the steak and push the tip of the probe into the center of the steak.
post #9 of 11
Thread Starter 
They are not hunting those mini Keys deer are they???? eek.gif
post #10 of 11
I thank you sir! I will sure give it a try. I been wanting to do it for a long time but was afraid I'd over cook the steak.
post #11 of 11
U got any pics of that buck? Im leaving for me deer camp in about an hour, hopefully ill have some of your luck!
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