Excellent medium rare. Tender, juicy, au jus great with it. Smoked on the Joe.
However, a perfectly grilled ribeye is so much better. The fat in between the rib roast you can’t get it right, I usually love the fat on a steak. The golden brown fat is so tasty. This is just blobs of fat that isn’t pleasing.
Could throw each piece back on to sear I suppose.
Just not my thing, not $130 worth or 4 hours of smoking.
by TD-Eagles
36 Comments
Yeah smoked steaks kinda suck
A charcoal grilled ribeye is one of my favorite things on the planet. Prime rib, It’s just a different taste, give me some high quality creamy horseradish and some table salt and I’ll mow that board down too. There are times where one or the other would be preference for me based on time of the year.
I love both done right 🤷♂️, but thats the neat thing, everyone is allowed their preferences, popular or not.. so whats the big deal?
Agree with OP. Roast is a waste of good steak. It ain’t right when you need horseradish and au jus just to get some flavor.
I think a nice 2-bone 3lb rib roast (or even a really thick cowboy cut) is the sweet spot for me. You get the awesome prime rib beefy flavor of a roast but you get a lot more crust to red meat ratio and also the fat renders down better
I like to buy a big standing rib roast on sale (lots of local stores have them discounted right before Christmas for $10/lb) and cut it into individual ribeye steaks but leave a 2-3lb portion for a mini roast and smoke it up to 120 then sear it over charcoal. Pair with an au jus or a horseradish
More fat being trimmed would help. Also cook hotter. Even cooking is overrated, the fat cap is better when it’s more done than the center. I went 275 with a 350 finish for my last prime rib and it was the best I’ve ever made.
I do prefer smoked whole tenderloin though. 225 til it’s 120 followed by a quick sear at 500+.
I would definitely prefer a steak, but I serve 40 people on Christmas and there is no way for me to logically manage to serve 40+ grilled ribeyes.
Searing it on a grill afterwards brings it all the way back around. I’m with you that I still prefer just grilling especially considering the time but man does it hit.
Doesn’t au jus mean with jus. The sauce is called jus
When I do ribeye roasts I’ll have a ripping cast iron ready to go while serving. Hit em for 45 seconds on each side and it’s much better IMO
Ugh look at all that soft unrendered fat
Yeah to each their own I suppose.
Personally not a fan of a ton of unrendered fat like that but some cuts its the way she goes and the way of the road. Probably why I prefer strip steak is everyone in my house prefers rare steak.
Rib roasts and prime rib and ribeyes I think you pretty much gotta hit medium rare at least, not a fan personally otherwise.
I love steak tartar. No issue with raw or rare meat.
I’m with you. The lack of texture contrasts, the general softness, the white soft fat instead of yellow grilled and roasted… I’m not a rib roast guy.
I dont think this is that unpopular of an opinion
This feels like a Nickleback is actually good take. Everyone knows you’re right some are just afraid to admit it
Prime rib isn’t intended to be cooked for four hours in a smoker. It’s intended to be blanket cooked very low and held at rare over 24 hours in an Alto-Shaam. The loss should be less than eight percent, and there should be no fond in the roasting pan. The integral and superficial fat should be rendered and melted slowly into the meat. The edges should be sharp, tight and slowly caramelized. It should be cut thick like a loaf of sliced country bread and finished as sliced in steaming hot au jus and presented steaming.
There’s nothing worse than seeing a full rib roast with loose ragged edges cut thin and getting cold. No wonder you didn’t like it.
Im a crust guy…. I much prefer a nice steak! I would need the end pieces of the roast to be satisfied!
Damn, it looks great though
Prime rib is great, but it’s definitely not better than a grilled steak
Smoke it for two hours, the sous vide it for the rest. Finish under the broiler for some mallard effect.
Best part using this method is that it all doesn’t have to happen on the same day
dude I agree.. I buy the roasts and then cut them into steaks lol
This is not unpopular, it is the way.
I 100% agree, but I would also be delighted if you served me this.
The important thing is that your family and/or guests enjoyed it. Sometime the nostalgia of a traditional Christmas roast is actually more important, even if it’s not the favorite preparation.
Next year, float the idea of steaks instead of roast. It’s not traditional Christmas dinner, but now is always a great time to start a new tradition. Hell, my family just had tacos tonight.
Even though it’s the same cut, they’re fundamentally different foods. I don’t think it’s fair to compare them.
Sometimes I prefer rump steak bites as they are so tasty and easy to cook but I would eat that medium rare steak on the plate quite happily
I enjoy both. Smoked prime rib with some horseradish sauce is so damned good though.
Steak is better than prime rib, I 100% agree
I don’t disagree but there is something in the presentation of a nice rib that is a little breathtaking. And a couple times a year it is worth the effort.
I made prime rib today and had the same thought. I could have had 2 nice grilled thick steaks out of it which would have both been significantly tastier. I really don’t enjoy the un-rendered fat in the center of the prime rib. Steak was juicy, au-jus was good, horseradish sauce was great. But a nice grilled steak would have hit better.
This is not an unpopular opinion, it’s common knowledge. Roasts are for volume and convenience. Having 8 steaks ready to go at the same time in a residential kitchen, plus sides for 12 people, plus actually enjoying your evening… yeah, I’m doing a roast.
I mostly agree, except that one time my Gramma made prime rib. She had the whole drippings gravy thing going and it might be the best plate of meat I’ve ever had.
I read this in Jeff Goldblum’s voice
I want the picture
Sometimes, I want to barbecue a whole roast and do all the fancy things. But, sometimes, I just want a classic aged, New York strip, kissed by hellfire for a perfect char till just past rare.
I usually prefer regular grilled steaks as well. I recently smoked a Tomahawk and reverse seared it and it enjoyed it the most out of any steak I’ve made.
I never really had homemade prime rib until I met my wife’s family for Christmas. I’ve done two prime ribs on the smoker now and it feels special to me because it’s a Christmas thing. We followed the Meatchurch recipe yesterday and the Horse Radish recipe was to die for.
Me too. I appreciate prime rib for what it is, but given the choice I’d rather have a medium rare or medium ribeye.
There’s definitely room in my life for both. Although, I prefer my rib roasts to be a little closer to medium so the fat renders more and you get that rich, unctuous fatty flavor.