- Jan 2, 2020
- 240
- 255
Never done one, but seeing as its just a thick cut ribeye with the full bone still on I figure it cant be that hard! Finally able to as my wife delivered our first baby boy on June 9th and we can get back to eating rare meat again! Trimmed off any silverskin and most of the fat cap to let the rub get to as much meat as possible. Applied some garlic infused olive oil and liberally rubbed with my favorite steak rub, Spiceology Sasquatch BBQ Black Gold. This rub has truffle salt in it to give the meat a nice earthy flavor as well as activated charcoal for that black exterior. Ready to go onto the Traeger at 225* until IT hits 110*. I stopped it short of 120* as it was around 110* when doing this (Traeger chamber temp was 160* before I turned it on) and I wanted to make sure I did not overcook the steak. Pellets used were Lumberjack Fruitwood Blend (what was in he hopper).
Took about 50 minutes to reach temp per the Inkbird Wifi monitor. Time to remove and sear. At this point some creole seasoned shrimp and asparagus were added to the Weber as well to round out the meal. Let the steak rest for 10 minutes before putting it on the grill.
Quick sear on one side, then flipped and applied a herb butter. Herb butter consisted of Kerrygold Soft butter with minced Garlic, fresh Thyme and Rosemary from our garden mixed in. Once the steak hit 125* I pulled it and applied the rest of the herb butter to the opposite side. Done! Asparagus was a simple olive oil, garlic salt, and pepper mix cooked till lightly crispy.
Check out that butter. We've been solely butter basting steaks in cast iron (Wifes pregnancy craving) so I knew I had to get butter on this thing somewhere.
This turned out amazing. Next time I will pull it just a little sooner off the Weber as it was a bit too done for my usual liking. Luckily Ribeyes are so tender even when they are Medium Rare/Medium they are tender as all get out. This got the seal of approval from the wife! Yeah I ate a shrimp before I took the picture, I had to.
Thanks for looking guys!
Took about 50 minutes to reach temp per the Inkbird Wifi monitor. Time to remove and sear. At this point some creole seasoned shrimp and asparagus were added to the Weber as well to round out the meal. Let the steak rest for 10 minutes before putting it on the grill.
Quick sear on one side, then flipped and applied a herb butter. Herb butter consisted of Kerrygold Soft butter with minced Garlic, fresh Thyme and Rosemary from our garden mixed in. Once the steak hit 125* I pulled it and applied the rest of the herb butter to the opposite side. Done! Asparagus was a simple olive oil, garlic salt, and pepper mix cooked till lightly crispy.
Check out that butter. We've been solely butter basting steaks in cast iron (Wifes pregnancy craving) so I knew I had to get butter on this thing somewhere.
This turned out amazing. Next time I will pull it just a little sooner off the Weber as it was a bit too done for my usual liking. Luckily Ribeyes are so tender even when they are Medium Rare/Medium they are tender as all get out. This got the seal of approval from the wife! Yeah I ate a shrimp before I took the picture, I had to.
Thanks for looking guys!
