Author Topic: Walk The Plank Ribeye (Read 2748 times)

Winz · « **on:** June 12, 2016, 09:26:22 AM »

I cedar-plank salmon on the grill quite frequently. So when my local Home Depot had planks on sale (4 boards for $2.09), I kinda stocked up:

I have used planks to cook other types of food as well - like steak. My goal with this cook was to not screw up this wonderful piece of boneless ribeye. Salt and Pepper only:

Bisbee gets the call. Royal Oak lump in the Smoke and Sear. I plan to use the Griswold pan to sear the steak and to cook the mushrooms. Pan is preheating:

Cooking directly over the heat. The plank protects the steak from burning while imparting a nice cedar flavor. Basically, I am cooking it indirectly to get the internal temp within 10 degrees of target:

Finishing off the steak in the cast iron. The hot pan ensures even browning with a nice crust:

Cooking the mushrooms in the "fond" of the steak while it rests on indirect side:

I made it a goal this summer to prefect the "old fashioned" cocktail. The first use of the name "Old Fashioned" for a Bourbon whiskey cocktail was said to have been at the Pendennis Club, a gentlemen's club founded in 1881 in Louisville, Kentucky. I have been trying different bitters, sugar cubes and whiskeys. My breakthrough is the stuff in the plastic bottle - liquid gold. I am getting very close to achieving my goal......

All plated up. Cedar planked ribeye with salt and pepper, sauteed mushrooms, grilled sweet corn, and a lump of buratta with olive oil, Maldon sea salt, and pepper, washed down with old fashioned experiment #42.

Whew! Did not screw up the ribeye.....

Winz

MacEggs · « **Reply #1 on:** June 12, 2016, 09:33:36 AM »

Outstanding "walk"-through on the plank ! … Looks delicious.

I took a bartending course 20 years ago … Sadly, never put it into practice.
I was introduced to many mixed drinks, and I was always intrigued by the old-fashioned. I assume that the plastic bottle is simple syrup.

Travis · « **Reply #2 on:** June 12, 2016, 11:15:41 AM »

I love old fashions. Nice cook up man.

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Hell Fire Grill · « **Reply #3 on:** June 12, 2016, 08:04:25 PM »

I need to change my shirt...

jcnaz · « **Reply #4 on:** June 13, 2016, 05:27:20 AM »

I am drooling.
That all looks incredible.

Winz · « **Reply #5 on:** June 13, 2016, 06:27:20 AM »

@MacEggs

Quote from: MacEggs on June 12, 2016, 09:33:36 AM

I took a bartending course 20 years ago … Sadly, never put it into practice.
I was introduced to many mixed drinks, and I was always intrigued by the old-fashioned. I assume that the plastic bottle is simple syrup.

You got it - simple syrup. Eliminates the need for muddling, and prevents grainy pieces of sugar from ruining the drink. After trying a few different approaches, I settled on double strength (2 parts sugar to 1 part water) made with Turbinado sugar. It has that nice brown color and a hint of caramel. Goes great on my morning oatmeal as well!

Winz

Big Dawg · « **Reply #6 on:** June 13, 2016, 03:29:28 PM »

Wow ! ! ! That came out perfect ! ! !

Did you soak the plank?

BD

BariB523 · « **Reply #7 on:** June 13, 2016, 03:33:14 PM »

That looks awesome. Don't you want to donate some of those planks? Lol. I'll settle for some steak if you'd prefer lol

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Winz · « **Reply #8 on:** June 13, 2016, 04:00:22 PM »

Quote from: Big Dawg on June 13, 2016, 03:29:28 PM

Wow ! ! ! That came out perfect ! ! !
Did you soak the plank?

BD

Yes - soaking the plank is a must if you are going to put it over direct heat. Even then, I only get one use out of them. They are perfect for fish - no more sticking to the grill grate.

Winz

Big Dawg · « **Reply #9 on:** June 14, 2016, 12:17:36 PM »

Quote from: Winz on June 13, 2016, 04:00:22 PM

Yes - soaking the plank is a must if you are going to put it over direct heat. Even then, I only get one use out of them. They are perfect for fish - no more sticking to the grill grate.

Winz

Thanks @Winz. I have always soaked them, but have started reading that many do not.

BD

feeshrman · « **Reply #10 on:** June 17, 2016, 05:58:51 PM »

Well done sir! I certainly approve of your choice of bourbon also, I usually have mine on the rocks.

austin87 · « **Reply #11 on:** June 18, 2016, 10:13:17 AM »

Killer Winz! That meal looks amazing!

I personally prefer rye over bourbon for the old fashioned. Rye is a little drier (less sweet) and a nice peppery flavor. Since the old fashioned has simple syrup or muddled sugar I prefer to start with a liquor that doesn't have as much sweetness as bourbon. If you haven't given it a shot I would recommend it.

Idahawk · « **Reply #12 on:** June 19, 2016, 07:51:19 AM »

I purchased the same planks to try out the maple [emoji106]

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shock_me · « **Reply #13 on:** June 19, 2016, 09:39:41 AM »

Top marks for everything Winz especially the Makers 46! The Old Fashioned has been my main drink for a few years now and I prefer Makers Mark as the base. I tried the 46 and love it, but there's something about original MM that I prefer. That being said, recently I've tried the new Crown Royal Northern Harvest Rye, and it makes a pretty damn fine Old Fashioned!

MacEggs · « **Reply #14 on:** June 19, 2016, 11:09:40 AM »

Quote from: Winz on June 13, 2016, 04:00:22 PM

Quote from: Big Dawg on June 13, 2016, 03:29:28 PM
Wow ! ! ! That came out perfect ! ! !
Did you soak the plank?

BD

Yes - soaking the plank is a must if you are going to put it over direct heat.

@Winz , not necessarily. Here is a recent thread of mine where I tried the non-soaked plank over direct heat for the first time … Worked out good.

http://weberkettleclub.com/forums/bbq-food-pics/i-did-not-soak-the-plank-this-time/