I did a 2lb rib steak on the grill for Christmas dinner. Just about the only time I buy them is when the market has them on sale for Christmas. At $5 a pound, I couldn't pass it up.
Thanks, no problem on the response. That is how I do mine, 2/2, except I make mine longer when cooking butts and ribs, since I usually cook 3 to 4 racks of ribs in an upright holder, or a couple of butts and that amount will take longer. I frequently make a shorter snake on either side when smoking a turkey breast, lighting both snakes at opposite ends. That cooks a little hotter, and doesn’t take as long.
I’m with you on not wrapping, I never wrap mine. I agree on the texture issue as well. I pull my ribs when the rack starts to break when you lift it up. Bones don’t pull right out clean, but the meat is plenty tender.
@PanChango, that looks great! Is a rib steak different from a ribeye? I never see ribeye for that price at my local grocer, which has their own butchers with a usually good selection. We cooked ribeyes in a cast iron skillet last night! I like grilling, but steaks in a well seasoned cast iron skillet are also great.
@BamaT Thanks. You are absolutely correct about cast iron too. They make great steaks. One of our local stores (ShopRite) puts the roasts on sale for Christmas. The sale price is normally $5.77 and they have a coupon for an additional dollar off bringing it down to $4.77 per pound. I am single and have my mother over for Christmas. There is no need for a big roast. The butcher is nice enough to cut the roast into steaks for me. I normally end up with two in the freezer. I just did a quick google search on Ribeye vs. Rib Steak and came up with the following.
It's only Prime Rib if it's Prime grade, otherwise it's rib roast, as I understand. My wife doesn't like the fat in Prime Rib, but I think it makes it much tastier than the select grade. But with 4 college age kids home for the holidays, I don't argue with paying $5 a pound instead of $10.
I have been having lots of problems with my hands and never can get around to my e-mail. I’m on my wife’s iPad and not only am I now very jealous but looking at all of this food now I’m very hungry “Happy New Year” Simper Fi
Yup. That is a good one too. I prefer cuts like the bone-in rib eye and porterhouse over cuts such as sirloin, t-bone, and NY strip. Not a knock on those cuts. I prefer the others.
I use to love porterhouse but ribeye is where my heart lies now. Besides the porterhouse is waaay to expensive most times.
Tonight’s dinner has become sort of a tradition for the past few years now. Smoking a pork butt and making pulled pork sandwiches. IM also sauteeing green beans and mushrooms. Wifey making mashed potatoes and she made a lemon merengue for dessert.
I was going to have a Standing Rib Roast for dinner tonight, but before we could start it cooking or neighbor called and is bringing over enchiladas and tamales . I guess being and getting old has it's advantages. We have enough food brought over by our neighbors to feed an army. Happy New Year
A couple cooks. Baby Backs on New Years Day and a Balsamic Honey glaze pork loin tonight. Both delicious. I am becoming more convinced that the Weber 22 inch can do just about anything you want to do (within reason - amount). I can peg the temps where ever I want them using very little charcoal.
The grocery had London Broil /Top Round on special last week ($2.59 lb), so I grabbed two of them. I hit it with the Jaccard tenderizer and marinated it for about 48 hours. Tonight was a balmy 15F/-9C with 25 mph sustained winds(after waking up to 3F/-16C) . It was cold enough that I had to break out the bomber jacket. It took just a few minutes per side between 400 and 450F for a nice rare steak. Cut thinly across the grain and enjoyed it with some smashed potatoes and seared greens.. I was off today and haven't shaved since Saturday... Enjoy your night.