I've actually only had one of these in a steakhouse, a really high end steakhouse. My wife loved it and has talked about it for 10 years since. So .... local butcher was carrying them in CAB and I decided to get one and do it for her for her birthday dinner. Side will be risotto and asparagus. In spite of 2 feet of snow, I'm gonna pretend it's high summer!
I've never cooked a ribeye this big, so this is new. It's dry brining right now, so will get about 6 hours worth of dry brine. My plan is basically reverse sear. Going to run about 250F with smoke until I get to a reasonable internal temp and then sear on screaming hot grill grates. Then I'll slice and serve :-)
Thoughts and input on my cooking method and rub for the steak are most welcome.
I've never cooked a ribeye this big, so this is new. It's dry brining right now, so will get about 6 hours worth of dry brine. My plan is basically reverse sear. Going to run about 250F with smoke until I get to a reasonable internal temp and then sear on screaming hot grill grates. Then I'll slice and serve :-)
Thoughts and input on my cooking method and rub for the steak are most welcome.
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