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triciann t1_j1rm8au wrote

How did you get that crust? It’s perfect!

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Nick_Newk OP t1_j1rmlbc wrote

48hr dry brine in the fridge uncovered. Cooked at 250f until 120f internal temp. Rested at room temp for 30 mins and seared in a ripping hot cast iron pan.

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BilkySup t1_j1swjcn wrote

aka reverse sear. THE best way to cook a rib-eye

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smbutler20 t1_j1vji5z wrote

I think it's the best way cook any large cut of beef you want to serve at less than medium.

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panzerbjrn t1_j1qz5d9 wrote

I prime rib (almost?) the same as a tomahawk steak, but with a shorter bone...

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Nick_Newk OP t1_j1r06nt wrote

And to be honest some might consider this a ribeye, because its a single bone roast. However, it was slowly roasted ala rib roast.

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Nick_Newk OP t1_j1qzgma wrote

You betcha! I’m not about paying for bone. Looks cool though!

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panzerbjrn t1_j1r03yo wrote

Huh, thanks. In half a decade of having a kamado, I never realised that.
I have literally just finished a tomahawk steak, and it looks almost identical to your prime rib 😂😂😂

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bennyseafbmc t1_j1s3xqy wrote

Boom ... hat looks great ... I cooked a rib today for boxing day treat .... god its so fuckin good !!

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