With my bride of 30 years still in NorCal selling the house and business, and me in AZ, I find I have lots of time to experiment on the grill. Thought I would try a new approach to a traditional cook - Ribeye.
The ingredients list - one 20oz Prime boneless ribeye rubbed with EAT rub, duck fat for cooking potatoes, fingerling red potatoes, mushrooms, Makers Mark soaked diced onion, butter and flour (spiked with more EAT rub) to make a gravy.:
The tools - a couple of nice old CI pans. Roswell gets the call:
Searing the steak in cast iron, and cooking the potatoes in duck fat
For the indirect portion of the ribeye cook, I placed it on a soaked cedar plank and monitored internal temp. I deglazed the CI pan with Makers Mark soaked onions and mushrooms:
Pure magic. I really enjoy cooking on Roswell:
Ribeye removed and resting. Making the roux for the gravy. I removed the onions/mushrooms from the pan and used equal parts butter and EAT rub-spiked flour:
Gravy coming together nicely:
Cedar planked, rubbed ribeye covered with mushroom, makers mark, and onion gravy. New potatoes roasted in duck fat and seasoned with Maldon salt, all washed down with Makers Mark neat. The payoff:
I covered my Labrador's kibble with a touch of the gravy. She loves me. We are off to take a nap....
Winz
Topic: My New Best Ribeye (Read 3086 times)
