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Discussion Starter · #1 ·
I've been wanting to cook a bone-in ribeye, and I thought, "why not smoke 'em on the WSM for a while, then grill them on high heat for a nice crust?" Well, here's the results...

I called the local meat department and asked them to cut me two 2" thick, bone-in ribeyes. I should have really asked how much they thought that would be because needless to say, I was a bit sticker shocked at the price ($61.87!!!). Oh well... There's no turning back now.


Rubbed and on to the smoker they go (w/ some buddies):


Here, after about an hour (@ 200°'ish) you can see they're starting to sweat a bit:


This is just before they went on to the grill:


Here they are done, and ready to rest before diving in.


I'm sorry to report that I failed to take any pics of the inside of the steaks, but rest assured they were incredible! Probably one of the best steaks I've ever made at home, or had in my life. Very good, and worth every penny. :cool:
 

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There's no greater feeling than spending a shit load of money on some beautiful cuts of beef and then not fucking them up in the cooking process! Those look amazing.
 

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Discussion Starter · #4 ·
There's no greater feeling than spending a shit load of money on some beautiful cuts of beef and then not fucking them up in the cooking process! Those look amazing.
I know! I was so f'ing scared I was going to mess something up. :D
 

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They look great...we have done the same thing with other types of steaks and even hamburger for yrs
 

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Never tried steak in this manner. I do like smoked meatloaf, but no searing needed there
 

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well done sir. Once or twice a year my buddy and I pick up some 28 day dry aged bone-in Tomahawk ribeyes. Its absolutely the best cut of meat ever.

We've never smoked them before. I definitely wouldn't mind giving it a try.



 
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