Pellet Smoker Cooking: Smoked Rib Eye, Asparagus Salad and Bread

Jun 13 2015

I bought this thick slice of rib roast last Nov. thinking I would have it for Christmas but then a ruptured disc operation got in the way. I had vacuum sealed and frozen it. I decided to have a good salad and some crusty bread with it. I wanted to get this rib eye to rare +. The rib eye was 2 inches thick.

My seasoning was just salt and pepper. I salted the steak and on a rack in the fridge for about 2 hours before cooking. I added pepper before going on the smoker and finished on my Weber Spirit.

I wanted some Au Jus so made some, a 15 oz. can of Swanson’s beef north, a teaspoon of Kitchen Bouquet, 2 teaspoons Worcestershire, a teaspoon of oregano, a pinch of thyme, a pinch of red pepper flakes and some dried garlic flakes. I boiled it down to half and added hot to the beef.

I had a take home and bake baguette I did in the oven and had a little butter with it.

I marinated the asparagus with a little olive oil, vinegar and Penzey’s sandwich sprinkle. I grilled the bundles on my Weber at 400 deg. about 7 minutes turning 3 times. I let it cool and cut in 1 inch pieces for the salad.

The rib eye went on my Traeger at 275 deg. about 300 deg. grill level. After 15 minutes I inserted a temp probe and it was 88 deg. IT. I upped the temp to 300 deg. and then 325 deg. At 40 minutes it was at 127 deg. so it went on my Weber I had preheated to 400 deg. I had planned to sear the sides too but after 3 minutes on each side it was at 137 deg. IT

I took it inside and tented to rest 5 minutes while I dished up the salad and we buttered our bread. I sliced it in half and served it with some Au Jus over top. I think I got it close to the rare + like the wife and I like it. We both thought it was good and the salad was good too.

Click here for salad recipe

The grilled Asparagus