Perfect Rib-Eye Steak

Patti’s favorite steak is perfect rib-eye so, she said “she cooks, she picks”. Ken prefers sirloins. As always she did a great job. These guys had a nice smoky flavor and came off the grill between rare and medium rare. Perfect!!!

Prep Time: 5 minutes
Cook Time: 30 minutes smoke, 10 minutes cook
Grill: Royall 3000 Wood Pellet Grill/Smoker
Pellets: Royall house blend of hickory, oak and cherry

Ingredients:

The potatoes were extra easy. Patti just boiled 2lbs. of red potatoes until done and mashed in a container of onion dip, a handful of green onions, and black pepper and garlic powder, to taste.

In the Smoke with Mashed Potatoes On The Royall 3000

In the Smoke with Mashed Potatoes On The Royall 3000

Directions:

Season your steaks to taste. Place on the grill in the smoke mode for 30 minutes. Then, pull them off. That is the trick; you pull the meat off the grill and turn it up to high.
When the grill reaches 400 – 425 degrees put the steaks back on the grill as you would normally cook them. These guys were an inch thick so Patti gave them 5 minutes per side. She likes her meat rare.

Pellet grills cook like a convection oven so you do not have to turn anything. We do because we like the grill marks…

Cooking Directions:

Royall Wood Pellet Grill Open the lid and set the dial to “Smoke”, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place your steaks directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so.

This is referred to as “smoking”; the temperature is around 165-180 degrees. 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores up so that the meat can pick up all the flavor of the smoke.

5 more minutes On The Royall
5 More Minutes On The Royall

After 30 minutes, turn the digital control up to High, about 400-425 degrees and pull the meat off the grill. When the grill comes up to temperature put the meat back on for 5 minutes per side. (I use a kitchen timer)

When the meat reaches an internal temp around 130 pull it off, cover it and let it rest for 10 minutes before serving. This will be rare to medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 and overdone 160.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Directions: Gas Grill
Prep Time: 5 minutes
Cook Time: 45 minutes
Grill: Low Indirect Heat & Direct High Heat

Preparing Grill:  Low Indirect Heat

For smoking, you can skip this part if you want but you will lose out on tons of flavors.

Preheat your grill to low heat (180 – 225) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this.

(Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Preparing Grill: High Direct Heat

Cooking: 5 minutes per side.

Preheat your grill to High heat (400-500). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this.

(Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Preparing Charcoal Grill

Cooking 5 minutes per side

Get the Grill ready, you will want your temperature of around 400-500 degrees. Remember, you are going high heat here for about 14 minutes. Bank your coals over to one side of your grill. Add your “drained wood chips” and you are good to go… Your cooking times and temps will be the same as above.

The Potatoes are full of that Smoky Flavor
The Potatoes are full of that Smoky Flavor

About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists.
Almost any of our recipes can be done on any kind of good BBQ. The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone.
Don’t be afraid to make changes to suit your taste.
Take it and run with it….

*Recipe courtesy of  Ken F. with Date Night Doins

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