Traditional recipes

Boneless Rib-eye on the EGG®

Boneless Rib-eye on the EGG®


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Ingredients

  • 1 Teaspoon sea salt
  • 1/2 Teaspoon chili powder
  • 1 Teaspoon dried oregano
  • 1/2 Teaspoon dried thyme
  • 4 (8 ounce) boneless rib-eye steaks
  • 1/4 Teaspoon freshly ground pepper
  • 1/2 Teaspoon garlic powder

Directions

Directions

In a small bowl combine the first 6 ingredients, and rub over steaks. Cover and refrigerator for 1 hour. Take out and set on counter before you lite the EGG®. Lite up the EGG® and open the damper all the way , heat up to 650. Take the boneless rib-eye and put it on the EGG®, leave the damper open and close the chimney. Leave the rib-eye on the grill for 2 minutes, then open and rotate. After 3 minutes, flip over. Once the rib-eye has been sitting on the EGG® for 2 minutes, open up the grill and rotate it once again. Now shut the damper and open the chimney on the EGG® and let it cook for another 2 minutes. Take the rib-eye off the grill and tent on a plate or platter then pour a glass of red wine and enjoy.

Nutritional Facts

Servings6

Calories Per Serving370

Folate equivalent (total)5µg1%

Riboflavin (B2)0.4mg21.1%


Smoked Boneless Prime Rib Roast

Photo credit Douglas J. Morgan, Jr.

Smoking a boneless prime rib low and slow on a smoker cooker is easy to slice thin or thick like a steak (Lip-On Ribeye steaks). This cut of meat is very popular for large parties.

Paul Kirk CWC, Ph.B., B.S.A.S., (also known as the Kansas City Baron of Barbecue) shared this recipe at one of Lang BBQ Smokers’ Q-School smoker cooking classes.

In the classes Chef Paul teaches backyard grillers, competitors, and commercial chefs how to develop their own flavor profiles. Chef Paul has authored or coauthored 12 barbecue books that you can find on Amazon or his website. His recipe book Paul Kirk’s Championship Barbecue has a great recipe for a Barbecued Lip-On Ribeye with Horseradish Paste.


Boneless Short Ribs on the BGE

I was at Wholefoods deciding what to prepare for my crossfit friends coming over for dinner. I know my number 1 entertaining tip is to never test a new recipe but these are my workout buddies and we are always trying new paleo recipes. I saw boneless beef chuck short ribs. They’re strips of meat cut from the chuck section without a lot of surface fat and not a bone in sight—rib. They looked good but I have never prepared these before.

Normally when I use chuck I cook in the crock pot for the entire day to make sure the meat is tender. I was a little nervous so when I got home I marinated the meat in olive oil, salt, pepper and Italian herbs I had in my pantry and 4 cloves of garlic chopped.

We used The Big Green EGG® and dinner was a hit. Not only did I test a new main course recipe I also came up with a new dessert. The night was a hit…


How to Setup the Big Green Egg to Smoke Prime Rib?

To smoke prime rib on the Big Green Egg start out by firing the BGE up and getting it dialed into right around 300 degrees. Prime rib is an indirect cook in which you’ll want to use your plate setter or conv”egg”tor.

When inserting the plate setter or conv”egg”tor make sure it is inserted with the feet facing upward then apply the grill grate on top.

Once this is complete and the temperature is dialed into 300 degrees you are ready to go with the Prime Rib.


Find the most delicious recipes here

One of my favorite meals is prime rib. While it's not easy to get prime rib you can buy some really good standing rib roasts that rival the best prime rib. The Big Green Egg is a perfect oven for this.

1. I air dry my standing rib roast. Get a pan (I use pyrex dish) and a rib roast rack. Wrap your rib roast in a clean towel or cheese cloth and set on an elevated rack over the pyrex dish. Set that in the fridge for a day or two.

2. I set out the rib roast on a kitchen counter about 2 or 3 hours before I plan to cook it. This brings the temp of the meat up to room temp rather than fridge temp and will shorten the time needed in the oven. We want to keep this tender. At the end of this use some kosher or sea salt on the outside of the roast. Fresh ground pepper is good too. I have used butt rub also. Also have used salt, pepper and herbs de provence. All are good, try your favorite spices.

3.Plan on 20-25 minutes per pound. I like my rib roast medium rare. I cook it to about 115 degrees at 200-225 on the EGG (I use a small handful of my favorite wood chips). Hickory is good. Note-I use indirect method in this stage.

4.Once it hits 115 degrees , crank up your EGG by opening the bottom vent and take off the top flywheel vent. Personally I then take my plate setter out of my EGG and go to direct cooking. Bringing the EGG up to about 500 degrees or so. I then shut it down (close both top and bottom vents). This will make a crispy outside to the roast.

5. Let it cook to 130 degrees with both top and bottom vents closed, then take it out of the EGG. Keep your temperature gauge inserted in the roast during this. Now wrap it in foil (shiny side in) and let it sit at room temperature till it hits about 140 degrees. Yes the roast will keep cooking. This will take about 30 minutes.

6. Slice and eat. Serve with horseradish.

Now if you want the roast to be medium, I think you need to add about 10 degrees to all the temperatures stated above.


For this perfectly cooked Rib-eye the following is recommended

To prepare the Rib-eye steak, start out by putting a thin layer of Extra Virgin Olive Oil on and rubbing it into the meat.

Next, put a liberal amount of the Raising the Steaks seasoning by Dizzy Pig.

Follow it up with a little bit of Mesquite seasoning by McCormick.

No the steaks can be thrown in the fridge for up to a hour or so. This will really let the meat start to absorb all the flavor from the added spices. That is all there is to preparing this perfect Rib-eye Steak!


Ribeye Steak with Garlic Herb Butter

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If you are a meat lover, you’ll love this rib eye steak dinner recipe with dripping garlic butter.

When not well planned, you can easily overdo the protein with not enough fat with steak dishes.

And if you are aware, this can potentially kick you out of ketosis.

Another drawback is that too much protein on a ketogenic diet can lead to not losing weight.

One way to get enough fat intake when eating steaks is to choose a fatty cut, obviously. Beef cuts like NY strip steak, rib eye, and skirt steak are amongst the top fatty steaks.

Since rib eye is everyone’s favorite and cooks perfectly on a grill or stove top, it’s perfect for a keto meal plan.

This keto recipe is also very savory and has depth in flavors. Thanks, both to the flavored butter and the juiciness of the steak.

If you are grilling, I also recommend grilling sliced zucchini and eggplants. Simply season it with salt and pepper and marinate it in avocado oil for a keto-friendly side dish.


A no-muss, no-fuss recipe for the perfect grilled rib eye steak.

Ingredients

Instructions

  1. Prepare a charcoal grill with hot coals or heat a gas grill.
  2. Rub a generous amount of salt on both sides of the steaks. Place the steaks on the hot grill and cook for 7 to 7 1/2 minutes on each side for rare.
Nutrition Information

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.


Hy-Vee Recipes and Ideas

Rib eye steaks are known to contain more marbling, which means more flavor. We pan seared them and topped them with caramelized mushrooms and onions to bring out even more rich flavors.

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Directions

Heat a large oven-proof skillet over medium heat. Season steaks with 1/2 teaspoon salt and pepper set aside.

Add butter and olive oil to hot skillet. Add onions, mushrooms, and thyme season with remaining 1/4 teaspoon salt. Saute, stirring occasionally, until onions and mushrooms have caramelized, about 8 to 10 minutes. Remove from skillet keep warm.

Increase heat to medium-high. Add steak to skillet. Cook steaks, flipping once halfway through, until internal temperature reaches 130 degrees for medium-rare or 145 degrees for medium, about 5 to 7 minutes.

Plate steak on top of caramelized onions and mushrooms, and if desired, top steaks with crumbled blue cheese and fresh thyme. Garnish with fresh parsley and/or thyme sprigs, if desired.



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