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Raider Red, Prime, Rib Eye Steak, pellet grill, smoker, BBQ, recipe, how to BBQ, Ken Patti BBQs

Raider Red Prime Rib Eye Steaks

Raider Red Prime Rib Eye Steaks from Raider Red Meats don’t just call their meat prime as a buzz word. This beef (they have pork, lamb and lots of other fine meats, too) is genuinely graded USDA Prime! Raider Red meats were introduced to us from Jason at Green Mountain Grills because he knew we’d love the great taste you only get from prime quality. Thanks Jason! We’ll proudly be using their premium cuts of beef, pork and lamb in lots of our recipes because they’re just so good.

When you buy products from Raider Red Meats, you not only support students in their pursuit of excellence and success, but supporting individuals who may not be able to meet their needs in the local community.  All proceeds generated from the sale of Raider Red Meats provide funds for judging teams, graduate student research and scholarships for students within the Department of Animal & Food Sciences at Texas Tech.

Raider Red Prime Rib Eye Steaks
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 14 minutes @ 500 degrees (260c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Gourmet Blend

Ingredients: Raider Red Prime Rib Eye Steaks

Raider Red Prime Rib Eye Steaks
A Wood Pellet Grill Recipe

Raider Red, Prime, Rib Eye Steak, pellet grill, smoker, BBQ, recipe, how to BBQ, Ken Patti BBQsOur Ingredients

Raider Red, Prime, Rib Eye Steak, pellet grill, smoker, BBQ, recipe, how to BBQ, Ken Patti BBQs

 On The “HOT” Grill Grates

Cooking Directions: Raider Red Prime Rib Eye Steaks

Generously season both sides of your steaks with GMG Sizzle seasoning. Let rest until they come to room temperature, they’ll cook more evenly.

Preheat your grill grates to Screaming 500 degrees (260c) and place your steaks directly onto them. I did these about 7 minutes per side with a quarter turn around 3 minutes. This is just meant as a guide line because each piece of meat is different, cook by your internal temperature.

When the meat reaches an internal temperature around 125 degrees (52c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. This is “RARE” and U.S.D.A. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

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 to 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 (122c), 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.

Raider Red Prime Rib Eye Steaks
A Wood Pellet Grill Recipe

Raider Red, Prime, Rib Eye Steak, pellet grill, smoker, BBQ, recipe, how to BBQ, Ken Patti BBQs

I Flipped Them at 7 Minutes

Raider Red, Prime, Rib Eye Steak, pellet grill, smoker, BBQ, recipe, how to BBQ, Ken Patti BBQs

It’s Time to Pull Them and Let them Rest

Raider Red Prime Rib Eye Steaks
A Wood Pellet Grill Recipe

Raider Red, Prime, Rib Eye Steak, pellet grill, smoker, BBQ, recipe, how to BBQ, Ken Patti BBQs

Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, 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….

Live your Passion and Do What you Love,
Ken & Patti

http://datenightdoins.com
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If you enjoy our recipes you can help support us by Subscribing to us on YouTube. And Checking Out Our New Date Night Seasoning “Date Night Butt Rub“, “Date Night Heat“, Add a Little Heat To Your Meat and Date Night Gourmet Steak Seasoning.

Our Thanks To:

Our new “Date Night Doins Butt Rub”
http://datenightdoins.com/date-night-rub/

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 

Grill Grates
http://www.grillgrate.com/

Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/

Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/

Raider Red Meats
USDA Prime Beef is in a class by itself!
http://www.depts.ttu.edu/meatscience/orders/index.html
Portion of proceeds to benefit Texas Tech University

Our Cutlery Provided By:

http://datenightdoins.com

Raider Red Prime Rib Eye Steaks
Recipe Type: Rib Eye Steak
Cuisine: American
Author: Chef Ken
Prep time:
Cook time:
Total time:
Raider Red Prime Rib Eye Steaks from Raider Red Meats don’t just call their meat prime as a buzz word. This beef (they have pork, lamb and lots of other fine meats, too) is genuinely graded USDA Prime! Raider Red meats were introduced to us from Jason at Green Mountain Grills because he knew we’d love the great taste you only get from prime quality. Thanks Jason! We’ll proudly be using their premium cuts of beef, pork and lamb in lots of our recipes because they’re just so good. When you buy products from Raider Red Meats, you not only support students in their pursuit of excellence and success, but supporting individuals who may not be able to meet their needs in the local community. All proceeds generated from the sale of Raider Red Meats provide funds for judging teams, graduate student research and scholarships for students within the Department of Animal & Food Sciences at Texas Tech.
Ingredients
  • 2 Raider Red boneless Prime Rib Eye Steaks, they were almost a pound each
  • Green Mountain Grills Sizzle Seasoning, to taste
Instructions
  1. Generously season both sides of your steaks with GMG Sizzle seasoning. Let rest until they come to room temperature, they’ll cook more evenly.
  2. Preheat your grill grates to Screaming 500 degrees (260c) and place your steaks directly onto them. I did these about 7 minutes per side with a quarter turn around 3 minutes. This is just meant as a guide line because each piece of meat is different, cook by your internal temperature.
  3. When the meat reaches an internal temperature around 125 degrees (52c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. This is “RARE” and U.S.D.A. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

 

 

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