I'm thinking about cooking bone-in ribeyes thusly:
Cook a bone-in rib roast low & slow with a small amount of smoke on my WSM
Rest for some amount of time
Slice into thick steaks and sear on a kettle
Questions:
1) At what temp should I pull the roast if I want to end up with medium-rare steaks?
2) How long should I rest the roast before slicing into steaks?
3) At what point should I season the meat? Season the whole roast at the beginning or season each steak before searing? I figure I'll just do salt and pepper to keep it simple.
Thanks for your tips. I've had this idea in my head for awhile and don't want to cook expensive meat sub-optimally.
Cook a bone-in rib roast low & slow with a small amount of smoke on my WSM
Rest for some amount of time
Slice into thick steaks and sear on a kettle
Questions:
1) At what temp should I pull the roast if I want to end up with medium-rare steaks?
2) How long should I rest the roast before slicing into steaks?
3) At what point should I season the meat? Season the whole roast at the beginning or season each steak before searing? I figure I'll just do salt and pepper to keep it simple.
Thanks for your tips. I've had this idea in my head for awhile and don't want to cook expensive meat sub-optimally.
