Help! "Prime Rib" Advice

[GoDuke]

Well, we've crossed the rubicon, sort of - Rubbed them with 3 different rubs and got some ingredients for a board sauce and a horseradish cream sauce.

• Eye of Ribeye got Meathead's Beef Rub and will be served with horseradish cream sauce and will be cooked indirect and finished over high heat. I'm thinking this'll take 1.5hrs to bring up to 115 before searing
• Ribeye Cap got a steak rub from our butcher shop (I think it's basically Montreal seasoning) and will get cooked hot and fast, direct when searing the Eye of Ribeye
• Complexus got rubbed with Meat Church Holy Cow and will be sliced and served with the board sauce drizzled on it. Thinking I'll bring it up to temp a little before searing along the other two. I figure this'll only take 1/2 hour to bring up to temp since it's so small.

I'm usually awful about taking pictures and even worse at my plating skills, but I'll take some photos so you can see how it goes. Fingers crossed!

[ecowper]

that sounds awesome!!!

[Steve bradley]

Buy another toast

[GoDuke]

Well, it was a little chaotic with some bumps along the way, but all's well that ends well and I was pretty satisfied with how it turned out. In fact, if it wasn't stressful to manage cooking 3 different pieces of meat along with getting the table and everything ready, I would consider doing this again.

- threw the ribs on at 10am so they'd be done around dinnertime (5:30). They were still a little under-done but were pretty tender and I just didn't feel like continuing to cook at that point.
- Eye of Ribeye cooked perfectly - no drama. Cooked it to about 125 and then let it rest, and it carried over to about 130 before coming back down. In the meantime, I let the Complexus come up to temp.
- complexus cooked pretty spot on too - came up to temp nice and got good color on it. I probably could have cooked it to a higher internal temp and it would have been a little less chewy.
- Where I went wrong was the spinals. I couldn't get any good color on it, maybe because of so much fast. I also falsely asssumed that the spinalis could just be cooked hot and fast without any sort of indirect heating first. When I probed it after cooking the exterior, it was only 70 degrees or so (pic below). So I cut it in half to see what it looked like, confirmed my suspicions, fired up the gasser for indirect cooking, and then seared the two cut ends to speed up cooking. Fortunately having he gasser for indirect saved the day. My poor gasser gets used rarely but it's clutch when I need it...

Spinalis actually wound up disappearing first. I guess because I said it was the best steak on the cow! - I wound up cutting it like medallions too agains the grain since it was in two smaller chunks

In the pre-carving pic, the complexus is on the left, 2 spinalis pieces are on the top right. Post Carving, Spinalis is top right, complexus is lower right.

All things considered, it came out pretty darn good. The eye of ribeye was a bit chewy, but it'll be good to heat up as leftovers and for sandwiches.

Thanks crew!!

P.S. - Like I said, I suck at presentation. Wife didn't want to dirty a serving platter, so I just laid it out on the cutting board.