Rib Eye on the bone

Rib Eyes – On the bone (+Others!)

Rib Eyes – On the bone:

The week before Meatopia, work was really busy and I was quite tired. I needed a simple cook and when I spotted two large Rib Eyes on the bone in the freezer the decision was made!

The Meat:

2x Rib Eyes on the bone: 1x Dexter / 1x Sussex Red – each one was about £22 from the black label range and around 600g.

Rib Eye on the bone

Look how thick they are!

Rib Eye on the bone

The Cook:

I fired up the Kamado Joe Big Joe and kept it around 150°C – deflector plates in and steaks cooked slowly and indirectly. It took about half an hour for them to hit 48°C then I left them to rest whilst I cranked up the temperature. The steaks had been generously salted before they went in and I had a chunk of Oak in to add some smoke flavour to the meat.

Rib Eye on the bone

A couple of minutes per side of direct, blazing fire!

Rib Eye on the bone

Oh yes!

Rib Eye on the bone

Time to Eat:

The moment of truth….nice and pink!

Rib Eye on the bone

SUMMARY:

These steaks were incredible, I think they went straight into my top 5 they were so good 🙂

Nice to have a simple cook for once too!

Cook Difficulty: 2/5 
Cook Duration: Medium: 3/5
Cook Equipment: Kamado Joe Big Joe
Cook Method: Reverse Sear
Charcoal: Stag Charcoal Hornbeam
Smoking Wood: Oak
Cook temperature: 150°C then 500°C
Cook time: 45 minutes
Internal temperature: 55°C
Notes: 1: No major changes
 

Also cooked this week:

Pear, Prosciutto and rocket pizza with balsamic reduction

I have been cooking the same pizzas for ages now and am keen to try some different toppings, this was a new one on me!

Pear, Prosciutto and rocket pizza with balsamic reduction

So tasty!

Pear, Prosciutto and rocket pizza with balsamic reduction

Pear, Prosciutto and rocket pizza with balsamic reduction

Plus a random cheese and ham pizza!

Pear, Prosciutto and rocket pizza with balsamic reduction

I really enjoyed these, nice to have something a bit different and I will cook this recipe again.

This recipe is from Eat Delicious by Dennis Prescott:

Meatopia

Three days of Meat, Music and Mayhem at the Tobacco Docks in London. This was epic!

Meatopia 2019

Two great cooks this week followed by 3 days of incredible eating. What a week!

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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

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