chilefarmer
New member
Our Mexican store runs select bone in rib eye steak on sale for $3.59 pound. I had the butcher cut me about a 4# end cut for a roast.
I did not trim any fat, seasoned heavy with salt and black pepper.
Cranked up the grill to about 600° added a little pecan wood for smoke. Seared on all sides for a nice bark. Had my oven set for 325° insert meat probe and set it for 145° internal temp. Placed in a shallow pan bone side down. My thought was that as the fat rendered it would keep the meat moist. When the probe alarm sounded removed and let rest. Best roast I have ever had. You don't have to have prime to have great eats. CF
Rib Eye Roast:
I did not trim any fat, seasoned heavy with salt and black pepper.
Cranked up the grill to about 600° added a little pecan wood for smoke. Seared on all sides for a nice bark. Had my oven set for 325° insert meat probe and set it for 145° internal temp. Placed in a shallow pan bone side down. My thought was that as the fat rendered it would keep the meat moist. When the probe alarm sounded removed and let rest. Best roast I have ever had. You don't have to have prime to have great eats. CF
Rib Eye Roast: