Rib Eye Steak or Roast? You decide!


 

Bob Correll

R.I.P. 3/31/2022
I'm the one who cut it, vac sealed it, and marked it as a small roast.
But upon further review, couldn't decide if it was a very thick steak, or a little roast.
No matter, it tasted great.

Oakridge Black Ops for the rub, oak for the smoke.
Kbb for the spuds, lump for the meat.
Four Roses bourbon for the cook.
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A very tasty Sunday dinner!

Happy short work week everyone!
 
Bob it is a fantastic piece of meat (steak/Roast) who cares. Like the Four Roses for the cook.:)
 
Great looking...something. I don't know what it is, but I just jumped through my monitor trying to eat it. ;)
 
Looks like the end of a Prime rib roast.

Whatever it is, you cooked it right. The meat and sides look delicious!

Great cook and fantastic photos, Bob!
 
Delicious looking piece of meat! That looks like prime rib roast from the cross-section cut on the plate. Mouth-watering is another word for it.
 
Whether it's a giant steak or small roast, one thing is certain, Bob… you have got some exceptional beef cookery skills. The cutaway shot showing the perfectly pink interior is just mind-blowing.
 
Fantastic piece of meat. Cooked to perfection, my friend.
You said it right: A very tasty Sunday dinner!
 

 

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