Spanky - suggestions?

[wannabapro]

I bought a Choice Angus Boneless Ribeye Roast today. It looks nice and red, but was on clearance at like 1/4 the price so I bought it but not sure what to do with it. Should I inject it, rub it, and smoke it - or what? It is a 2# roast.

Hate to mess up a good piece of meat but putting it in the crock pot with soup and veggies....

Spanky or anyone else please chime in.

[Big Frank 25]

http://www.michigan-sportsman.com/forum/search.php?searchid=3205978

Enjoy!

[Frantz]

Set it on the table. Take a very sharp knife, and work it around and roll cut it into a nice long, flat steak. Make up an herb butter with chives, butter, garlic and onions. Spread this all out on your newly formed steak and then sprinkle it with some crushed bacon bits and then firmly roll it back into a roast for and tie off wit string. Now bake it to whatever doneness you prefer, let rest and slice. Some nice baby carrots or asparagus and sour cream and chive taters would go good with that.

[wannabapro]

Frank - the link doesn't work...:sad:

Frantz - that sounds good. Thanks for that tip.

[Riva]

I would take that roast and cut that baby into 2" delmonico steaks. Put them on the grill on super high heat and grill 'em! (4 minutes a side for medium rare)

And, try this sauce with it. http://zipsauce.com/ (available at Meijers)

[Spanky]

Well, sorry I am late into this thread,I hope ya didn't do anything silly and ruin it!:D

there is this.
http://www.michigan-sportsman.com/forum/showthread.php?t=240789

or this.
http://www.smokingmeatforums.com/forums/showthread.php?t=22094&page=3

or even this will work!:D
http://www.smokingmeatforums.com/forums/showthread.php?t=14267&page=4



Slicing it and grilling would be the only other option for me!

Nothing better than a properly smoked rib eye/prime rib IMO!

[wannabapro]

Spanky, those links were awesme! My instincts were correct. I will rub, let stand till almost room temp, smoke until 145*, and butterfly into two steaks. Wife likes hers fairly well done so hers will go back on the grill until no longer pink (I know it's a shame, but a pregnant woman always gets her food cooked the way she wants.) Mine will hopefully be medium-rare and require no extra grilling.

I'd try Franz's recipe but I'm on a smoking kick right now. Maybe try his recipe next time 'cause it sounds outstanding as well.

Thanks