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Slow Smoked & Grilled Bone-in Ribeye

Recipe Date:
August 15, 2018
Serving Size:
8
Cook Time:
04:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
"I love to slow smoke my meats over an open fire, letting the protein just kiss the smoke. It obtains the beautiful flavors of the wood it is being cooked with. Pure magic." - Chef Erik Hangman. This slow smoked and grilled bone-in ribeye recipe from Chef Erik Hangman is the perfect pairing for a large selection of Priest Rach red wines. Both the Priest Ranch Cabernet Sauvignon and the Priest Ranch Coach Gun are guaranteed to enhance your next grilled steak!
Ingredients
  • 8 lbs Whole Ribeye Roast
  • 1 box of Kosher Salt
Directions
Additional Hardware:
Charcoal chimney starter
1 large bag lump charcoal
Old newspaper or paper towels
Oakwood or hickory wood
Santa Maria grill or open grill
Stick lighter
Cooking Twine
Large pan
 

To grill the whole roast, we start by trimming some excess fat and truss roast with cooking twine then heavily salt.  Salt both sides of steak very well, it should look like you dunked it in panko breadcrumbs. Don’t worry, the salt will cook away and will fall off in the final resting stage!

Begin by loading the chimney starter with coals and light.

Place the whole roast on the grill over indirect heat for 3-4 hours. For the final hour put it over more direct heat until we reach rare-medium rare.

Remove the roast from the grill and cut 1-inch steaks through the bones by gently sliding the knife between each bone.  Note, your blade should glide like cutting butter. After you have sliced all the steaks, you are ready for searing.

Add more charcoals to the grill. Put your hand over the fire to test the temperature.  If you are unable to hold it there for more than 3 seconds, your grill is ready. Grill to your preferred doneness and let rest for at least a minimum of 5 to 10 minutes before serving (remember longer resting time the better). The steaks will rest in its juices, and this is where most of the salt falls off.

Rare remove at this temperature 130ᵒF- 135ᵒf final cooked temp 130ᵒF-140ᵒF
Medium rare remove at this temperature 140ᵒF final cook temp 145ᵒF
Medium remove at this temperature 155ᵒF final cook temp 160ᵒF
Well done remove at this temperature 165ᵒF final cook temp 170ᵒF
 
Serve finished steak with Finely Chopped Chimichurri atop of homemade Flatbread and grilled seasonal vegetables.