Around the holidays grocery stores will have prime rib on sale, if you pick through the bin you can find some stunners. I was doing a braise and the stewing beef looked sad so I grabbed this rib roast. Used the bones and eye to braise and saved the spinalis ribeye cap to grill.
NOTES
Normally the spinalis is never removed from the ribeye but because it’s the best part, sometimes you can find them rolled tied like filet but rarely, we are grilling a slab like a flank.
Marinade – blended
3/4 Cup Soy Sauce
2 Tbsp Rice Vinegar
2 Tbsp Lemon or Lime juice
1/2 Cup Maple Pure Syrup
2 Tbsp Sesame Oil
1 Tbsp Gochujang
4 Garlic Cloves
1/4 small Raw Onion
PREPARATION
Spinalis/Ribeye Cap removed from the roast and saved. Trimmed excess gristle and sinew to expose the meat. Left to marinate in Teriyaki marinade overnight. Removed of any excess liquid pat dry, and seasoned with garlic, onion powder.
COOK
Cooked entirely on the sear station for that deep caramelization and char. Constantly flipping to minimize the sugars burning, I’ll let rest in the plate a few times before throwing it back on again.
FINISH
In a warm oven rested 10 minutes. Prepares the board with butter, fresh crack pepper and chili flakes. Sliced against the grain.
🥩 @metroontario
🔥 @NapoleonProducts
.
.
.
#Steak #Ribeye #BBQ #Grilling
source