Indirect Ribeye Steak

[D.W.]

I love smoking all sorts of food, but there is a special place in my heart (probably clogged) for ribeye steaks. Picked these up last weekend from Costco - not my go to for them, but the marbling was almost prime for what they called choice. I also heavily base my purchase on the spianlis dorsi (cap) = $ for all that's right in the world of beef.

Season with olive oil and montreal this time. SPOG or just SP works fantastic too.

I indirect grill in the firebox of my stick burner with charcoal and a couple sticks of cherry wood, it really gives a great flavor you don't get with just charcoal - can be any cooking wood. Couldn't tell you cooking temp, or internal temp of meat because I've gone by feel for the last 15 yrs on steaks. I did 8 minutes a side offset, then spread the coals and do 2 minutes a side. Pull, let set for 10 minutes losely tented with foil and a tsp of butter on each. I apologize but no pics on the grill or of my spinalis (next time). This is what the kids get ;) Not quite coast to coast this time, but often get it.

Thanks for looking and sorry not more detailed

 

[MJB05615]

Nice steaks Joe. Looks perfectly cooked and delicious. Thanks for sharing.

Mike

 

[Dr. Dobbins]

Those are some great looking cuts, and nice cook on them. Good job, I would have seared them a bit more on the fireside but opinions come in all shapes. Still I would eat them and enjoy every minute of it. Good job great looking steaks, and good job cooking them.

 

[Jabiru]

Great Steaks and method. nice work.

 

[mike243]

Looks great, Love Hickory bark thrown on the coals as I put the steaks on, no finer flavor imo than shag bark from a old hickory tree. Charcoal or pellets wont ever replace that flavor along with plain hickory wood/chips . If you have access to some do it, pork steaks same deal.

 

[D.W.]

Looks great, Love Hickory bark thrown on the coals as I put the steaks on, no finer flavor imo than shag bark from a old hickory tree. Charcoal or pellets wont ever replace that flavor along with plain hickory wood/chips . If you have access to some do it, pork steaks same deal.

Thank you! I hear you on the bark. I use a lot of oak - it's what I get free - and when I have a nice fallen off piece of bark I put that on there for steak. Sadly didn't have any this time, and an oak split wouldn't burn off in time and be too hot.

 

[D.W.]

Those are some great looking cuts, and nice cook on them. Good job, I would have seared them a bit more on the fireside but opinions come in all shapes. Still I would eat them and enjoy every minute of it. Good job great looking steaks, and good job cooking them.

Thank you! I know we all like them different ways, everytime you have company gotta cook for everyone :) I didn't know or eat good steak until I was about 21. My mom always cooked what we call boot leather, I hated steak (I've taught her how to cook it since but she still wants hers medium well), so now I like it rare/medium rare - not blue though.

 

[ozzz]

Looks tasty . Nice job.

 

[phatbac]

Good looking meat and great cook! yumm!

Happy Smoking,
phatbac (Aaron)

 

[Bearcarver]

Nice Job Joe!!
Ribeye is just about the only Steak we eat around here any more!!
Like.

Bear

 

[D.W.]

Nice Job Joe!!
Ribeye is just about the only Steak we eat around here any more!!
Like.

Bear

Agree! Ribeye and tri-tip (i'm in CA) about 99% of the time. Thank you for the like.

 

[chopsaw]

You had the pic I wanted to see . Cooked perfect . Nice job .