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!
2x Rib Eyes on the bone: 1x Dexter / 1x Sussex Red – each one was about £22 from the black label range and around 600g.
Look how thick they are!
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.
A couple of minutes per side of direct, blazing fire!
Time to Eat:
The moment of truth….nice and pink!
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 Duration:||Medium: 3/5|
|Cook Equipment:||Kamado Joe Big Joe|
|Cook Method:||Reverse Sear|
|Charcoal:||Stag Charcoal Hornbeam|
|Cook temperature:||150°C then 500°C|
|Cook time:||45 minutes|
|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!
Plus a random cheese and ham pizza!
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:
Three days of Meat, Music and Mayhem at the Tobacco Docks in London. This was epic!
Two great cooks this week followed by 3 days of incredible eating. What a week!
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