Ribeye steak roast

[Brett-EDH]

This is the trim up chunk from the full loin I bought last. I oversized the cut for this exact type of cook.

Indirect with wine barrel oak stave till 95° or so. Then multiple flips to build char and flavor.

S&P only.

Served with a Greek salad and a 2014 Tannat from Sobon. Oh, there’s some ‘Gus coming up too.







There will be some peanut sauce too for dipping. This is dinner for two tonight.

 

[Josh Dekubber]

Oooh yes please!!

 

[Randy]

I guess I missed my invitation. That looks really good

 

[Brett-EDH]

Dinner is served

 

[Bruno]

Looks perfect, picked up a Ci grate insert here on prime day.

Tell me about coal placement. Baskets are under the CI?

Gonna do some lamb and steak Saturday.

Thanks!!

 

[Brett-EDH]

Tell me about coal placement. Baskets are under the CI?

Exactly. Right under the CI.

Score the lamb fat cap for best results. You can press more seasoning into those scores which will flavor the lamb up more.

 

[Brett-EDH]

Wife and I crushed that steak. It was incredible.