recipe | 10.6.2024
Slow Smoked & Grilled Bone-in Ribeye
Serving Size
8
Cook Time
04:00
Difficulty
Medium
Measurement
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 Ranch 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
Additional Hardware
- Charcoal chimney starter
- 1 large bag of lump charcoal
- Old newspaper or paper towels
- Oakwood or hickory wood
- Santa Maria grill or open grill
- Stick lighter
- Cooking Twine
- Large pan
directions
- 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 the 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, cook it over more direct heat until it reaches 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. Your blade should glide like 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 homemade Flatbread and grilled seasonal vegetables.
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