Author Topic: Cowboy Ribeye Help Needed  (Read 220 times)

coachB

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Cowboy Ribeye Help Needed
« on: August 10, 2017, 11:13:36 PM »
I know a while back someone posted about doing a Cowboy Ribeye (SuperDave?), but I did a search and couldn't come up with anything.  I have a couple of these ribeyes and need help ASAP.  I do NOT want to overcook these steaks.  I would appreciate any advice on possibly a reverse sear.  Thanks.
Bill from Myrtle Beach SC

old sarge

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Re: Cowboy Ribeye Help Needed
« Reply #1 on: August 10, 2017, 11:46:13 PM »
See if this will help.  I also searched on the site for and found precious little. http://blog2.thermoworks.com/2017/06/ribeye-steaks-smoked-reverse-seared/
David from Arizona
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Jimeo

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Re: Cowboy Ribeye Help Needed
« Reply #2 on: August 11, 2017, 08:36:13 AM »
Curious what defines a ribeye as a "cowboy cut."  Is it related to its size or simply that it is bone in?  I always grill my steaks, regardless of type, with the 12 minute process.  Always come out great! 
Jim in Marietta Georgia
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coachB

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Re: Cowboy Ribeye Help Needed
« Reply #3 on: August 11, 2017, 10:50:29 AM »
It is a humongous hunk of ribeye bone-in.  Never saw or heard of it until someone here posted about it and had great success with it.  I searched but could not find the post.  This is not a piece of meat you want to experiment with, you want to do it right straight out of the gate.
Bill from Myrtle Beach SC

Walt

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Re: Cowboy Ribeye Help Needed
« Reply #4 on: August 11, 2017, 11:22:03 AM »
Also know as a tomahawk steak, due to its appearance. Season and prep to your liking, smoke to an IT of 120. Reverse sear on very hot pit or maxed out oven (500+ degrees) for 5 to 7 minutes. Final IT in the 128 to 132 range. Very nice steak.
« Last Edit: August 11, 2017, 11:23:59 AM by Walt »
Walt from South East Louisiana
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coachB

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Re: Cowboy Ribeye Help Needed
« Reply #5 on: August 11, 2017, 06:24:42 PM »
Walt,
Thanks for the info.  That was the direction I was guessing, just glad to have it confirmed although I was thinking more along the lines of 122 to 126.  I am thinking a slow smoke @ 200, and reverse sear every 30 seconds for 4-5 flips as per Tony's (DivotMaker) method.  Sound about right?
Bill from Myrtle Beach SC

Walt

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Re: Cowboy Ribeye Help Needed
« Reply #6 on: August 11, 2017, 08:40:00 PM »
Spot on.
Walt from South East Louisiana
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Weber EP-330 LP grill