Whole boneless ribeye

[Big Glenn]

I learned just last week that a friend from church is a meat cutter at a local Kroger grocery. I discussed their selection etc with him and that I was learning smoking. Today he sent me a text that Kroger had whole ribeye on sale for 5.99 a lb. of course I had to pick one up. Now I am here looking for advice on what to do with an 8 lb ribeye.my first thought was to smoke to rare then cut into steaks and finish on the grill. I need help. What should I do with this beautiful piece of meat?

Big Glenn

 

[73saint]

I’ve been getting into the dry aged meats from Umai dry. You can order one of their dry bags, and dry age it in your fridge. It takes time and patience but from what I hear the finished product is amazing. Give it 30-60 days in one of their dry bags, then trim, cut and cook to temp.

I plan on doing a brisket as soon as my bags come in.

 

[oddegan]

I would cut them into steaks, smoke them, then finish on the grill. I prefer a bigger smoke flavor in my steaks. I also feel I loose less of the juices if I cut before cooking. I smoke to 115 IT and quickly finish on the grill to 130. They will carry over to 135ish. I make sure to let them rest for 5 or 10 minutes. Does it make a difference? It does in my mind but I can offer no proof. Look forward to seeing pics of this little project. I wish you the best.

 

[weev]

I prefer to smoke mine whole and haven't ordered it in a restaurant since .
If you need a recipe or 2 head over to bears page he has some awesome step by steps that will help you make the best prime rib ever

 

[chef jimmyj]

I'm with Oddegan. 1 1/2" Steaks at 200°F in the smoker, until the IT hits 115. Then it's a heavy sear on a screaming hot Grill or Cast Iron Pan to an IT of 125 and place on individual plates. By the time everything gets to the Table and the family is seated, the meat rested and the temp rose to 130°F, a nice Med/Rare. We like Roast Ribeye sliced but the kids complain that by the time the big hunk of meat rests, gets sliced and served, the meat has cooled off too much...JJ

 

[SmokinAl]

I just dry aged one in a UMAi bag for 45 days, and it was spectacular!!
Al