Seared then cooked indirect on the Weber Kettle with a chunk of mesquite to about 126F.
Side note I just recently moved from briquettes to lump charcoal and I’m loving it.
NurhachiLaterJin
Looks great! By far my favorite cut.
DesertDILF
The only cut that can top a ribeye is the rib cap imo.
princepii
ppl don’t know how to treat a good piece of meat to get 100% out of it.
if they know, they would never eat filet again! if it’s taste you have to put filet down to last place.
your piece of meat looks like you nailed it sir💪🏽💪🏽💪🏽i can smell it from here:)
i hope u enjoyed it!
BadAssTarotLass
NOTHING BEATS A RIBEYE! I would drive my Rover OVER a London Broil to get to a RIB EYE. I broke up with a guy who only eat New York cut? Thank you for the beautiful picture now I’m running to the butcher shop.!’
logan_fish
2 words “Prime Rib”
Abject_Entry_1938
I sometimes also put a large 1kg plus chunk into oven for a couple of hours at 150 degrees Celsius. Damn succulent
TemporaryFaze
Looks perfect. Excellent job
akirbydrinks
The only upgrade to a Ribeye for me is when you steak up a prime rib thicc and leave the bone on. I see you have mature, refined guests over for dinner. Good to see steak on their plates too!
CarlFriedrichGauss
The “nothing beats a ribeye” attitude is what led ribeye to become too expensive for over 5 years now. I remember when I used to be able to get them on sale for $4.77/lb for bone-in choice, now they’re $14/lb at Costco and Sam’s and never go on sale at regular grocery stores. I can still get NY Strip, sirloin, and even porterhouse for $5/lb on sale, so I’d argue a lot of things beat a ribeye with today’s prices.
Uncle_Burney
Agreed. Any steak is better than no steak, but a decently prepared ribeye is the best beef one can eat. I know some people prefer to separate the cap, and serve it separately, but I’m a traditionalist in this regard.
15 Comments
My friend. You are ready for a meater 2+.
Seared then cooked indirect on the Weber Kettle with a chunk of mesquite to about 126F.
Side note I just recently moved from briquettes to lump charcoal and I’m loving it.
Looks great! By far my favorite cut.
The only cut that can top a ribeye is the rib cap imo.
ppl don’t know how to treat a good piece of meat to get 100% out of it.
if they know, they would never eat filet again! if it’s taste you have to put filet down to last place.
your piece of meat looks like you nailed it sir💪🏽💪🏽💪🏽i can smell it from here:)
i hope u enjoyed it!
NOTHING BEATS A RIBEYE! I would drive my Rover OVER a London Broil to get to a RIB EYE. I broke up with a guy who only eat New York cut? Thank you for the beautiful picture now I’m running to the butcher shop.!’
2 words “Prime Rib”
I sometimes also put a large 1kg plus chunk into oven for a couple of hours at 150 degrees Celsius. Damn succulent
Looks perfect. Excellent job
The only upgrade to a Ribeye for me is when you steak up a prime rib thicc and leave the bone on. I see you have mature, refined guests over for dinner. Good to see steak on their plates too!
The “nothing beats a ribeye” attitude is what led ribeye to become too expensive for over 5 years now. I remember when I used to be able to get them on sale for $4.77/lb for bone-in choice, now they’re $14/lb at Costco and Sam’s and never go on sale at regular grocery stores. I can still get NY Strip, sirloin, and even porterhouse for $5/lb on sale, so I’d argue a lot of things beat a ribeye with today’s prices.
Agreed. Any steak is better than no steak, but a decently prepared ribeye is the best beef one can eat. I know some people prefer to separate the cap, and serve it separately, but I’m a traditionalist in this regard.
The ONLY steak I eat 😋
Except..2 ribeyes!
Except a bone in ribeye or the cap