Smoked Prime Cowboy Steak

[gregbooras]

Hey Guys,
I was at Costco today and they had 2lb Ribeye steaks with the bone. The one I bought was slightly less than 2lbs around 3" thick.

Since I have never done this before, also what can I expect the smoke time to be?
My thoughts are to put it in the smoker at 220 degrees until it hits around 135-140 degrees and then reverse sear on the grill.

Has anyone done this before with this cut of meat?
Open to suggestions!
Best Greg

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[old sarge]

Greg - I have never smoked a prime ribeye before but I have grilled quite a few.  COSTCO is my go to source for prime and the steaks always turn out special. Good luck!

[barelfly]

I think Tony posted a while back on a tomahawk ribeye. Maybe that will help with direction.

I have smoked ribeye on my kettle grill, but not bone in. 220* with a bone, 3” thick. Maybe 75 minutes? 90 minutes? I’m est8mating that based on some of the 3” thick cuts I’ve done, like tri tip.

I normally smoke until about 120-125* so my sear doesn’t take it much higher than 130.  But I like it on the rare side of medium.

Enjoy! And send share pics!

[EFGM]

Have never done a bone in Tomahawk like that.  I always go ahead and put a probe in but my guess on your slightly less than 2#er will be about 2 hours maybe a little more. I am anxious to hear about the results and time.

[gregbooras]

Looks like Sunday will be the day for this bad boy. My plan is to rub with olive oil and then hit with my Texas Rub. Add a couple oz of pecan and smoke at 220 degrees. I will plan for about 75-90 minutes.

I will post the results!
Best Greg

[gregbooras]

Just put the steak in the smoke along with a sweet potato. Smoke set at 220 degrees with 2 oz. of Texas Pecan!
I will update once it finishes, well after I eat it
Best Greg

[old sarge]

Greg - Before and after photos coming?

[gregbooras]

Smoke time was hours, pulled at 140 degrees, then reverse sear on the grill (heated to 600 degrees) until temp hit 155.
Added some non salted butter, covered and then let rest for 10 minutes and then sliced. I thought the smoke was just right, the meat was super juicy. I sliced the meat and and it was very tender. The only negative was that the there was a lot of fat and my wife was not a fan.

Overall I thought this was a really good smoke. 
Best Greg

[gregbooras]

Smoke time 2 hours, pulled at 140 degrees, then reverse sear on the grill (heated to 600 degrees) until temp hit 155.
Added some non salted butter, covered and then let rest for 10 minutes and then sliced.

I thought the smoke was just right, the meat was super juicy. I sliced the meat and and it was very tender. The only negative was that the there was a lot of fat and my wife was not a fan.

Overall I thought this was a really good smoke. 
Best Greg

[old sarge]

The only negative was that the there was a lot of fat and my wife was not a fan.
Best Greg

Nicely done! Ah, the benefits of grilling; fat is rendered into juicy goodness

[barelfly]

Looks great! Glad you Enjoyed it Greg. Bummer your wife didn’t though.

[EFGM]

Awesome smoke Greg, that’s exactly how I like them too.