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Ribeye USDA Choice..

post #1 of 19
Thread Starter 
For the first time in 30 years of marriage, the wife and the kids didn't want turkey for Christmas dinner. I do a lot of meat in the smoker. Daughter wanted smoked ribs, son #2 wanted smoked pork butt, and #1 son was ok with the group decision. Wife though wants ribeye steak. I had grilled some nice ribeyes for her birthday in Oct.

Here is my question...

Should I go ahead a steak out the ribeye roast, or cook it as a roast? I can use the same rub/wet rub I use for the New York Strip Loin.
  • 4 garlic cloves
  • 8 fresh sage leaves
  • 4 teaspoons fresh thyme leaves
  • 4 teaspoons olive oil
  • 4 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
Actually though I would prefer a different rub/marinade because it will be essentially the same meal on Sunday except N.Y.strip

Anyone have a good recipe for Ribeye roast?

I am not sure about smoking the ribeye, the amazing flavor of grilled ribeye is so good, I am not sure I want to mess with it. If anyone has any comments on smoking ribeye, please share those thoughts.
post #2 of 19
Hi deltadude :)

Smoked ribeye sure turns out really good :) Of course...every other way is good also :rolleyes:

post #3 of 19
Talking steak here, not roast: There used to be a restaurant here that had smoked ribeye steaks that were really good. Besides being lightly smoked, they were also marinated in a "teriyaki sauce".
post #4 of 19
Standing and/or prime rib roasts smoke very well. It's important to avoid oversmoking -- which isn't difficult as long as you're paying some attention.

There are a lot of technique variables. For instance, you can start the roast in the smoker, low and slow, then pull it out after an hour and finish it in a slow oven, or a fast oven. Or you can take it all the way to done in the cooker at a relatively low temperature.

I think it works best right around 275, holding steady all the way, with smoke limited to the first 60 minutes or so.

Smoke adds another dimension to the beef, while the dish is something you'll want to keep relatively straightforward. I like to use a very simple, brief marinade and rub, which I'll share with you if you like. I serve with an au jus and a creamed horseradish -- which again, I'll share if you like.

By the way, they're the same marindade, rub, au jus and horseradish, I'd used for a large grilled rib steak.

Smoking times and temperatures can be very equipment dependent, and since you'll run your smoker at what would be the upper limit for steady smoke and steady temp for most smoker, it would be nice to have a real good idea of what we're working with before we prepare the master plan.

What kind of pit are you using? Gas, Electric, charcoal or stick? Bullet, offset or cabinet? Is it tight? Is it tuned? If it's a small offset, do you use a charcoal basket? What kind of thermometer(s) do you use? What kind of charcoal? What kind of hardwood for smoke (please don't say "hickory" for beef).

One of the great things about smoked rib is its ability to rest for several hours, wrapped, in a properly prepped, insulated "cooler." So, not to worry. If you do smoke your rib, you can allow plenty of time to ensure that the rest of dinner won't wait for the pitmaster.

A smoked roast is unquestionably worthwhile. Whether or not you try it on this particular occasion, you'll want to try it eventually.

An interesting alternative to a full roast, or individual steaks is to split the difference. Have your steaks cut double thick (and bone in), and grill them over lump and chunk -- just 'til you get them marked, then finish cooking indirect. You can use a covered (charcoal burning) grill like a Weber Kettle to produce something very much like "Santa Maria" style. If you've cooked tri-tip, you probably know the drill. To serve, remove the bones (serve separately) and carve the steaks into slices with the knife running from the cap to where the bone was.

post #5 of 19
Thread Starter 
My smoker is the Masterbuilt Electric Smokehouse, which uses a water pan barrier between the heat elements and the meat, for a moist heat smoke. Meats do crust and get a nice surface bark, but not as pronounce as say a charcoal or wood smoker.

Able to achieve 275 but I prefer not maxing it out and cooking at 270 (heat temp is regulated by a cabinet temp sensor via the digital controller). It is very tight, I use seperate remote digital probe to monitor the internal cabinet heat and another probe inserted in the meat to know the temp of meat as it cooks.

I have hickory, oak, almond, apple, orange, and if necessary can get some other woods. The MES uses very little wood to achieve the necessary smoke, just a few hand fulls of wood chips. I hear pecan gives a excellent flavor to ribeye, what is your opinion on wood to use?

At 270 what do you expect the cooking time for 7lb boneless ribeye roast?

If you don't mind, would you share your method of making beef stock.
Also how would you do a mushroom - red wine reduction sauce for either the ribeye or the new york. In the past I used a restaurant ready-made beef demi-glace (I no longer have access to this product, the process was shallots, garlic in meat drippings, followed by some demi glace, red wine, then cut the saltiness with mushroom juice from oven roasted mushroom cooked in wine-garlic-seasonings, then reduced, finally if necessary a little cornstarch slurry to get the consistency to coat a spoon. The roasted mushrooms are served as a side dish. The result was very good, however I have made this several times but with beef base and the results are not as good. I would like to learn a consistent method to produce a pro quality sauce for these high end roasts.

Thanks for the help.
post #6 of 19


Very respectable top end. Easy to work with. [Excuse the editing] Excellent thermostat/thermometer setup. Very cool.

In this case, anything to everything except the hickory. I'm a big fan of oak for beef, and think you might enjoy mixing the oak with a little of the almond, apple or orange.

Almond can be problematic in stick burners or even as chunk, because it burns very hot. But that shouldn't be any problem at all in your cooker. Apple is nice with everything, so is citrus.

Tough call, but I'm thinking in the neighborhood of 20 minutes a pound or so to medium rare. So, about 2-1/2 hours cook time.

Do not time your roast to the minute! Overestimate the time necessary by a big factor and do a long rest of at least two hours. Partly for the final quality of the meat, and partly to ensure that the smoker's timing doesn't get in the way of the party. Nothing worse than hungry in-laws, hovering, salivating, blaming.

It will also take some of the onus off me, if anything goes wrong.

Obviously you can't rest it that long on the counter. You'll need to wrap it in foil or commercial quality cling wrap, and put it in a tight fitting, insulated cooler with a tight-fitting lid. To the extent that the cooler is too big, you can stuff the extra space with wadded newspaper or towels to make the cooler more efficient. Make sure the lid is on tight.

This is an old comp Q and catering trick. Large roasts not only hold for quite a while this way, they actually benefit from the long hold.

Yes, it's possible to "over-rest" meat, and give it a weird texture; but that doesn't happen using this method.

Rough cut mirepoix. Paint the beef bones with a light coating of tomato paste (interesting, eh?). Roast until the bones and veg are browned, about 30 minutes. Put it in a stock pot with water, parsley, some celery tops, peppercorns, some parsnip, a clove of garlic, a very little bit of salt, a bay leaf, a sprig or two of fresh thyme if it's on hand, maybe some more carrots.

Drain the fat, deglaze the pan with water. Add the water deglaze to the kettle. Bring to a simmer, preferably without boiling first. Simmer for a long time, 8 hours ish. Strain with a fine sieve. Taste, continue reducing at a simmer if necessary to concentrate the flavors. Clarify with an egg-white raft if a very clear stock is desired.

I'd make something very much like a chasseur, but with red instead of white wine. It's a demi-based sauce, and I usually make a "classic" demi, that is from an espagnole. In this case, I'd consider going with what Julia Child called a "semi-demi" which is a straight reduction instead.

Alternatively, I'd make a bordelaise and add a ton of sauteed mushrooms to it. That would probably be my first choice.

I think something like the bordelaise or chasseur is in line with what you're looking for.

I can see where the "canned" flavor and extra salt beef base brings to the party might not work well enough for you. Unfortunately, with homemade stocks and sauces, commercial demi, and a decent commercial base like "Better than Buillon" you've pretty much delineated the options. At the risk of being repetitive, your alternatives are to make your own demi and/or espagnole from your homemade stock in advance; or to find another, more reliable source for commercially made demi.

If I didn't have stock or demi around, honestly, much of the time for "friends and family," I'd go from Better than Buillon, and use the combination of time and a multitude of ingredients to cover my posterior. That's a reflection of my laziness, not a recommendation.

post #7 of 19
I think you're looking more like 15-20 minutes per pound. When I do such a cut in the oven at 250 (browning the surface on the stove first), it's about 15 minutes per pound if boneless.

Smoking fluctuates more and he won't be pre-browning, so I lean towards 20 minutes in decent weather. Certainly weather will influence times. Supposed to be pretty cold in my neck of the desert tomorrow and nut much better today. 13 degrees right now.

This is the perfect excuse for remote thermometer probe you've been wanting.

Edited to add. This assumes you're starting with room temp meat so you're only looking to add 60 degrees to the meat for the beginning of medium rare. It can be surprisingly fast. And don't forget to let it rest before carving.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #8 of 19
I read Phil's post and alarm bells started going off, so I actually looked at my notes, and did a little research. I was thinking of a super-slow cook, at around 215, and over estimated the amount of time it would take at 270.

He's right, no doubt. I'm editing the previous post to reflect that.

Sorry, if there's been any inconvenience as a result of my carelessness.


One of the nice things about posting in CT is that you don't fly without a net. Everyone makes mistakes, and here there are people who catch them in a friendly way.
post #9 of 19
Cooked a 5# hunk, I use 500* for 15 minutes, then reduce to 350*....took 1.25 hours + 15 minute rest. Was cold not room temp. middle 4 slices rare, ends medium/wellish

salt/pepper in a large cast iron skillet.

Served with roasted whole crimini mushrooms, sour cream/horseradish, arugula/avacado/pecan salad with apple cider vinagrette, potatoes au gratin, dillweed/garlic/ green beans, baguette, loaded cherry pie....dried tart cherries/jarred tart cherries/orange zest/vanilla bean/glug of chambord.....
staff lunch for the rectory.

*I'm not as techno as the most, but it was good.

STL food writer just wrote that Sam's and Costco are selling PRIME ribeyes for approx $11#.....apparently the prime steakhouses are not using as much and it's making it's way down the food chain. Good time to look for PRIME.
cooking with all your senses.....
cooking with all your senses.....
post #10 of 19
I use to do a smoked prime rib every Christmas. I'll echo what BDL noted about too much smoke. It's easy to do with a prime rib. What worked well for me was to smoke the roast lightly and then finish it in the oven as normal.
The real trick with a prime rib is to get the conversion process to take as long as possible much like a pork butt. If you can't get the grill or smoker cooler prop the door if you can. I want to extend the hold time on a prime rib several hours. While that may not be completly practical with a home oven, grill or smoker the suggestion of holding the meat in a insulated cooler works very well. I find I can keep roasts in the safe zone 3-4 hours depending on the cooler when I use that method.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
post #11 of 19
Thread Starter 
First thanks so much for all the replies, and especially BDL for all the info.

Christmas day: Smoked Ribeye Roast
Sunday: Oven Roasted New York Strip Loin (using the rub I mentioned above).

Would you please share, I want to achieve a slightly different taste than the New York Strip Loin I'm doing Sunday, of course smoking the Rib will achieve that but if your marinade/rub can get me to a whole new level that would be awesome. The reason I'm not smoking the New York is I'm cooking the dinner at my Sis house 70 miles away. I have done ribs, pork, chicken, etc. and put in hold ice chest using the methods you mentioned, and yes the meat really benefits from being sealed tight and kept in a well insulated hold box. However the time gap will be too great to do the NY-s in the smoker.

Right you are, about fluctuation due to weather. I won't tell you about the turkey from **** 5 days after thanksgiving. Temp will be mid 30-40s when I start the smoke, here in Sacramento area. Also thanks for the input...

NOT FAIR, your describing my menu for Sunday's Year End with the NY-strip loin, except doing something different potatoes and desert for 15 family members.
However based on your oven cooking tips I will change my process for the oven roaste NY-strip loin, as the 500 to get a slightly better crust sounds like a good idea. What are you using for rub/marinade if any?

Thanks for the caution on smoke, I agree as well been there done that. The good thing about the MES is I feed wood chips in every 30 min. by hand via external wood chip tray then re-insert, this nice feature doesn't require the hatch to be opened thus maintaining constant temp. Anyway, I think I will cut off the smoke when temp gets to 100 or 105, there will still be residual smoke but it will be weak by comparison.

This was some great help...
I'm on my way out the door to pick up the 15lb New York from the butcher... I called to see if he stocked demi-glaze, unfortunately no. I have checked multiple stores and none stock it. I don't want to drive into downtown sac 20 miles away. So if anyone can give input on this....

I never make beef stock, though the butcher is throwing in a bag of beef bones, so will attempt this time. I do make chicken, and veggie stock and freeze it. What I do for beef, is usually once a week we have a small pork roast, I brown on stove top, deglaze then oven braise or roast with mirepoix, beef base water, 1 cup red wine, seasoning. I save that liquid after removing fat & veggie, and use that for beef sauces during the week. It has a ton of flavor, and has saved me many times when I need to use a sauce to get more flavor in some beef dishes.

I guess I will try the "semi-demi-glace", BDL I found your post on making both classic and modern or semi ) correct me if the process is wrong, reduce beef stock plus a little red wine, I would like to keep on hand about 4 cups, how much beef stock would you start with to achieve 4 cups of semi-demi-glace? If I make a mistake I can fall back on the pork juices and reduce add wine and mushroom liquid.
post #12 of 19
salt/pepper....would have used rosemary if I hadn't run out.

Pretty straight forward menu, took me less than 2 hours to cook and get on the table.....cheated with pie crust, but everything else was put together in that time.
cooking with all your senses.....
cooking with all your senses.....
post #13 of 19
Hi delta,

Don't underestimate the cooler method for holding large pieces of meat. This past week we asked my sister-in-law what we could bring for her (early) Christmas dinner. She told my wife that she'd love if we could bring the Ham. Well, after I got done with my what in the world is she thinking comments. I got to thinking...that it should work using the cooler method. The ham was slightly undercooked (it was a fully cooked ham anyway). It was wrapped and stuffed in the preheated cooler which was then stuffed with crumpled newspapers. It held great for three hours! Still steaming when I unwrapped it :)

BDL has a nice recipe,here, for a beef tenderloin. Nice, different flavor and great depth.

oh yeah...I think you're going to like this place :)

post #14 of 19
LOL. Thanks Dan. You saved me minutes of writing. At least.

Delta -- Dan's gone and linked to the same recipe for rub and marinade I was going to give you. For a big standing rib, I'd multiply it by four, and you should have plenty left over.

I know you know this, but to save time with the multiplication: 4 tbs = 1/4 cup; and 3 tsp = 1 tbs.

post #15 of 19
Just a couple of quick comments on this thread. What BDL said about painting some tomato paste on the beef bones before roasting is definitely worthwhile, the end result is improved. I usually roast my stock bones in a fairly hot oven, 425 - 450 F.

Whatever method you end up using for the roast - smoked, pan seared and oven finished or whatever, here's something you may want to try. In a small saucepan render down about a tablespoon or two of fat, from trimmings or pan juices over moderate heat. Coarsely chop maybe a dozen fresh sage leaves, more or less depending on the number of guests. Fry them in the hot beef fat until they just start to curl and crisp. Spoon them out and use as a garnish on the plated slabs of beef.

Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #16 of 19
Thread Starter 
Thanks to all for the tips on Ribeye Roast.


• I smoked with apple and orange wood chips.
• Smoking or Cooking time was right at 3 hours, the outdoor ambient was low 50s when the smoke started, and low 40s when done.
• The internal cooking temp floated between 255-265 after the first hour.
• I pulled the Ribeye Roast at 132, triple wrapped in alum foil, triple wrapped in plastic wrap, tripled wrapped in paper towels. Inserted into a 6 pack ice chest, that had sat sealed with 140+ water for one hour, then drained and dried immediately before meat was stored in the chest. Meat was then stored in warmest part of house close to fireplace getting a nice draft of warm air from the fireplace blower. I could have used the MES smoker as a holding box with the temp set to 140, but I have had such great results with ribs, pork, brisket holding in the manner above. The meat sat for about 100 min.
• The crust did not form as dry as I wanted, ( If I do the ribeye roast again in the smoker I will not use the water tray, as the moist heat most likely prevented the crust from getting as crisp as I wanted).
• The meat was cooked perfectly, you could almost cut with your fork it was that tender. The meat was very moist and had great flavor.
• The pieces served were out of the middle, the smallest end was almost medium, but very smoky, I was worried that I might have ran too heavy on the smoke, but the served pieces were excellent.

The sauce, was not a success, I just didn't get it right in texture or flavor, people eating didn't pay attention too much, even several drizzled extra as they at the meal. I had some drippings from the smoker, but after deglazing the drip pan with a little red wine, and then letting it sit and cool while the smoke flavor was just too over powering. I also made a mistake when putting the roast in the icechest, I try to pay attention to where the first wrap of alum foil seals, and keep that side up when in storage so all the juices are collected and can be used. I had the sealed side down and lost most of the juices. I always like to put those juices in my sauce.
The sauce was meat stock reduced to about 35 - 40% of original volume, equal part roasted mushroom juice, merlot wine about 75% of the beef and mushroom. Shallots were thyme were lightly saute in a little butter, then the liquids and some seasoning went in, was reduced. I had smoked potatoes too, but they were not done when due, so I had to throw in oven at high heat to finish, thus the sauce kept getting adds of reduced beef stock, and the flavor and texture was affected. I finally had to resort to cornstarch slurry to get the desired texture. All in all the sauce was a big disappointment for me. Needless to say I will find a quality beef demi-glaze before our Family Sunday year end meal which is roasted N.Y. Strip Loin.

The meal overall was a success, with only one component (sauce) not achieving the desirerd standard.

Again thank you so much for all the tips and input.
post #17 of 19
Today the roast. Tomorrow the sauce!

post #18 of 19
Thank you for letting us know how it went. Congratulations on your success!

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post #19 of 19
When wrapping your roast, to hold in the cooler, you can first place a disposable aluminum pan in the bottom first. Take a look at the different sizes. For my medium sized igloo cooler a 12.5 * 8.13 aluminum pan fits perfectly in the bottom. This way you don't loose all your juices :) Just remember to put a full layer of foil over the roast (from one side to the other) to keep the roast/pan separate from the wadded up newspaper.

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