Happy New Year and Ribeye Roast

This evening, to celebrate the total disappearance of the year 2008 and the first glimpses of 2009, we had our kids and their kids over for food and drink. The highlight of the evening was the meal: ribeye roast, slow-cooked hashbrowns, whole corn, mixed veggies, and french bread. The wine, red, was from a local winery, Felicitas, which was a Christmas gift from my sister and brother-in-law.

The ribeye was 12 lbs and here's how it was smoked on my Traeger:

* Brought it out of the fridge and let it warm up on the kitchen counter beneath an aluminum tent. 1 1/2 hours.

* Spread a spicy mustard over the entire outer skin to hold the rub.

* Spread the rub over the mustard. (Rub: equal parts Montreal Steak Seasoning, Kosher salt, white granulated sugar, dark chili powder, and a pinch of cayenne.)

* Set the ribeye on a rack inside an aluminum drip pan, to collect any juices, and inserted a remote thermometer prob to monitor internal temperature.

* Set the Traeger at 240 and at approximately 3 hours, poured about 3/4 qt of Coca-Cola into the drip pan. 3 1/2 hours later the ribeye's internal temp was at 115.

* Moved the ribeye into the oven where the temperature was at 400 degrees, and turned off the oven. This to create a little thicker crust on the outside of the meat and to allow its internal temp to raise to 135 - medium rare. Meanwhile, collect the drippings and let stand for 20 - 30 minutes: spoon off any fat that rises to the surface; then add Worcestershire, red wine, salt/pepper, and 1 cup of beef broth to the Coca-Cola and drippings - all to taste. Bring to a boil then let simmer until ready to use.

* Once the meat reaches 135 degrees, remove from oven and let it breath beneath a tent on the counter for approximately 20 minutes, then sliced it into 7 three-quarter to one inch slices. Drench the steaks with the juice, then pour left over juice into a bowl for individual preferences at the dining table.

If you're interested in steak that is tender, juicy and so mouth wateringly good that you can hear the folks you share it with groaning in gastronomical delight, then this is the recipe you want. Wow!