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Thread: Butter-Smoked Rib-Eye w/pics

  1. #1
    TVWBB Emerald Member Shawn W's Avatar
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    Well, I did the butter-smoked rib-eye and I have to say it was the best steak I have ever prepared. (I've only grilled maybe 15 or so rib-eye meals in my lifetime and all on a gasser.) Total cook time was 2 hours.

    Started with a 3" thick Alberta 'AAA' beef rib-eye for $27.50. Left it in the paper wrap on the counter for a few hours to bring to room temp. Did not rub oil into it, only sprayed grill with Pam.

    Seared both sides over coals, by placing top rack on top on charcoal ring.

    Returned steak to package, assembled WSM, added 3 pieces of birch. Got a stable temp around 200F. Put steak on (residual temp of steak was 103). Placed 1/2 cup of frozen salted butter cut from a fresh pound on top of steak, inserted meat probe and closed the lid. The idea of the frozen butter was to keep the steak moist and keep it cool just a little longer.

    At half way between 105F and 145F, (in this case about 45 minutes in) I lifted the lid to see if the butter was gone yet.

    Target temp was 145F, so I decided to pull at 143F, then foil tightly and rest under a towel for 20 minutes. The only seasoning applied was some kosher salt and coarse ground pepper immediately before foiling.

    I was wondering if it was going to be more like a prime rib roast or like a steak. It was all steak but more tender and juicy and with better texture than prime rib roast.

    The only thing I will change is the smoke wood. The birch was ok but I'm going to cut back a bit and switch to hickory. Maybe fool around with different seasonings. Give it a shot!

  2. #2
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    Yuck! That steak looks horrible.

    First off, everyone knows that dry aged AAA Calgary Beef is just barely above road kill.

    Secondly, the fat content in that steak is enough to make a tri-athlete keel over from clogged arteries.

    Lastly, I think for the good of Canada, you should ship that sorry looking steak to:

    Spyro Ananiades
    PO Box 5370
    Pasadena, Ca 91106

  3. #3
    TVWBB Emerald Member Shawn W's Avatar
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    <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Spyro Ananiades:
    Yuck! That steak looks horrible.

    First off, everyone knows that dry aged AAA Calgary Beef is just barely above road kill.

    Secondly, the fat content in that steak is enough to make a tri-athlete keel over from clogged arteries.

    Lastly, I think for the good of Canada, you should ship that sorry looking steak to:

    Spyro Ananiades
    PO Box 5370
    Pasadena, Ca 91106 <HR></BLOCKQUOTE>
    Spyro, I'm so sorry to have offended you with the details and images of a steak guaranteed to make you flunk your next cholesterol test. I promise not do so again!

    Seriously, hope I didn't sound braggy, I was just super excited about it.

    Shawn

  4. #4
    TVWBB Emerald Member Shawn W's Avatar
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    Couple of other points come to mind:

    I have only recently begun eating steak at medium rare. All previous gasser rib-eye cooks were to the medium-wellish target (little pink). This certainly affected my comparison.

    Quite recently I ordered medium-rare prime rib roast at a beef specialty restaurant. It was good but my medium-wellish family nearly left the table at the sight of my food! Nehow, that was the basis for the prime rib roast comments.

    If the hickory doesn't work I will remove smoke wood all together. Not sure what to call it then but for sure it's a great way to cook a rib-eye.

    Finally, at nearly 2 pounds it was a lot of meat. With a baked potatoe, garlic toast, salad and steamed veggies I could see sharing this between 2-4 people. I guess I'd rather see the whole thing go and if anything leave them wanting a little more than the idea of reheating this beauty.

  5. #5
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    Shawn,

    Brag away, the steak looked great!

    Spyro

  6. #6
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    Oh man!
    Now that's what's for dinner!
    -- If the thunder don't get you then the lightning will.

  7. #7
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    Shawn, I have to hand it to you, that steak looks outstanding. The closest thing I ever did to smoking a steak was in a huge pit at a family reunion that we dug into the ground and fired with oak & hickory logs, those steaks were the juiciest I ever had, but don't look nearly this good. Will have to try ASAP. One question, how long did you sear them? I usually go about 30 seconds per side. Great work man.

  8. #8
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    Omigosh Shawn, that is BEAUTIFUL!

    Steaks love oak---try that next time! If you have enough, just burn the oak chunks and skip the charcoal altogether.

    I love your generous use of butter---wow!

    I definitely would like to try something like this if I can ever find a steak that thick around here...!

    Way to go, and thanks for the pics!

    On edit: hey, how much coal did you use for this 2 hour cook and what temps did you cook it at?
    Sacchrum est gratum, sed liquor celeritor.

  9. #9
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    Fantastic work there Shawn. I will defintily have to try that one of these days, although our ability to get any decent meat here is a bit limited. Angus is probably the closest we can get to your AAA Alberta (and certainly nothing to scoff at).

    Well done mate. Or Medium-rare I should say .

  10. #10
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    Shawn,
    Nothin better than good ol AAA Alberta beef
    except some good ol AAA Canadian Beer.
    I'm sure it tasted as good as it looks, might just have to give it a try this weekend.

    Cheers

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