Welcome to Dad Got This! Today, we’re diving deep into the art of steak perfection with the incredible Ninja Woodfire XL Pro Connect Grill. We’re not just cooking any steak; we’re crafting a monumental “Flintstone Gigantic Steak” – a Woodfire Italian Smoked Ribeye that promises to be an unforgettable culinary adventure. Prepare to elevate your grilling game and impress everyone with this epic smoked and seared masterpiece.
We’re talking about a prime ribeye steak weighing in at over two pounds – a truly substantial cut that demands respect and a precise cooking approach. Forget your average barbecue; this is a journey into flavor, smoke, and sizzle. So, gather your grilling tools, channel your inner caveman, and let’s get ready to “yabba-dabba-doo” this spectacular smoked ribeye.
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Table of Contents
- The Flintstone Gigantic Ribeye Strategy
- Mastering the Italian Herb and Garlic Marinade
- The Smoking Process with Ninja Woodfire XL
- Searing for the Perfect Crust on the Griddle Plate
- The Ultimate Flavor Experience
- Ninja Woodfire Italian Smoked Ribeye Recipe
- Video Tutorial
- Nutrition Information
- Recommended Equipment and Ingredients
- Join Dad on YouTube
The Flintstone Gigantic Ribeye Strategy
Our star ingredient is a magnificent 2.15-pound ribeye, boasting generous marbling that promises unparalleled juiciness and rich flavor. To tackle this “Flintstone Gigantic Steak,” we’re employing a revered technique known as the reverse sear. This method involves slow-smoking the steak to a precise internal temperature before finishing it with a high-heat sear. The result is a steak with a perfectly tender, edge-to-edge medium-rare interior and an irresistible, caramelized crust. This dual-stage cooking process ensures maximum flavor development and a superior texture that is difficult to achieve with traditional grilling methods.
The initial slow smoke at 200 degrees Fahrenheit (93 degrees Celsius) infuses the ribeye with a deep, smoky aroma, allowing the connective tissues to slowly break down, enhancing its tenderness. We’ll monitor the steak meticulously until it reaches an internal temperature of 120 degrees Fahrenheit (49 degrees Celsius). This low target temperature is crucial for preventing overcooking during the subsequent high-heat sear. Once achieved, we’ll transition to searing, where the grill will be cranked to its highest setting. This quick, intense blast of heat creates a beautiful, savory crust while preserving the steak’s juicy interior. To add my signature touch, as an Italian with a passion for distinctive flavors, we’re infusing this ribeye with a vibrant Italian twist, using fresh aromatic herbs and an abundance of garlic.
Mastering the Italian Herb and Garlic Marinade
The secret to our Italian Smoked Ribeye lies in its simple yet powerful seasoning. We start with fresh herbs, hand-picked from my garden: fragrant rosemary and earthy thyme. These, along with a generous amount of finely diced garlic, form the aromatic heart of our rub. The combination of these classic Italian flavors will penetrate the thick steak, creating a complex and inviting aroma as it cooks.
Before applying the herbs, we’ll give the steak a thorough coating of extra virgin olive oil. This isn’t just for flavor; the olive oil acts as an excellent binder, ensuring that every precious herb and spice adheres perfectly to the meat. Don’t be shy – a generous lather is key for a steak of this magnitude. Once the oil is applied, sprinkle the diced rosemary and garlic evenly across the surface. Follow this with a heavy hand of coarse sea salt and freshly cracked black pepper. For a steak as thick as our 2-pound ribeye, you need a substantial amount of seasoning to penetrate beyond the surface and flavor every bite. Be sure to repeat this process on the other side and along all the edges, ensuring every inch of this majestic cut is thoroughly seasoned. This meticulous preparation is vital for creating a deep, flavorful crust and a well-balanced taste profile throughout the steak. Now, our perfectly seasoned ribeye is ready for its smoky transformation.
The Smoking Process with Ninja Woodfire XL
For this epic cook, the Ninja Woodfire XL Pro Connect is our chosen weapon, and for good reason. This versatile outdoor grill and smoker makes achieving professional-grade results accessible to everyone. We’ll be using Kona Premium Brand Pellets, my preferred choice for their consistent burn and clean, robust smoke flavor that perfectly complements beef. Before you start, ensure your pellet hopper is adequately filled. A quick “dad shake” (for good measure, of course!) helps settle the pellets and ensures smooth feeding. Plug in your Ninja Woodfire XL, and let’s get ready to smoke.
One of the standout features of the Ninja Woodfire Connected XL is its integrated smart probe, which connects directly to an intuitive app on your smartphone. This allows for incredibly precise temperature monitoring, taking the guesswork out of smoking. Carefully insert the probe into the thickest part of the ribeye, avoiding any bone. Set your smoker to a consistent 200 degrees Fahrenheit (93 degrees Celsius) and program the target internal temperature for the steak to 120 degrees Fahrenheit (49 degrees Celsius). The beauty of the Ninja Woodfire XL is its ability to maintain these low temperatures reliably, slowly infusing your steak with rich woodfire flavor. This low-and-slow approach is critical for breaking down tough fibers and allowing the smoke to deeply penetrate the meat, setting the stage for an incredibly tender and flavorful final product. Keep the lid closed as much as possible to maintain a consistent temperature and smoke concentration.
Searing for the Perfect Crust on the Griddle Plate
Once your ribeye reaches the desired internal temperature of 120 degrees Fahrenheit (49 degrees Celsius), it’s time for the grand finale: searing. This is where the Ninja Woodfire XL truly shines, especially with its versatile accessories. I highly recommend the Ninja Grill and Griddle Plate for this cook. This accessory is a game-changer, offering a perforated grill plate ideal for smoking with excellent airflow, and a solid griddle plate that provides the perfect flat surface for searing. For around $40, it’s an indispensable addition to your Ninja Woodfire arsenal.
Remove the steak from the grill and let it rest momentarily while you transition the grill. Switch the cooking surface to the griddle plate and crank the Ninja Woodfire XL to its highest grill setting. Allow it to preheat for about 10-15 minutes, aiming for a screaming hot surface of approximately 480 degrees Fahrenheit (249 degrees Celsius). This intense heat is crucial for achieving that coveted, deep brown crust, which is the hallmark of a perfectly reverse-seared steak.
When the grill is blazing hot, add a generous pat of butter to the griddle surface and let it melt and sizzle. The butter will brown quickly, adding another layer of rich, nutty flavor to the crust. Carefully place your smoked ribeye directly onto the hot griddle. There’s no need to close the lid during this searing phase; we want direct, intense heat to maximize crust development. Let the steak sit undisturbed for about two minutes on each side, allowing it to baste in the fragrant brown butter. This rapid sear creates the Maillard reaction, transforming the surface of the steak into a complex, savory, and beautifully browned exterior. The result is a steak that is remarkably juicy on the inside with a deliciously crispy, flavorful crust that will make your taste buds sing.
The Ultimate Flavor Experience
And there you have it – a magnificent steak that looks like it was carved from a prehistoric beast, yet boasts a sophisticated flavor profile. This Woodfire Italian Smoked Ribeye is a true culinary triumph. Each slice reveals a vibrant, perfectly cooked interior, showcasing the tender succulence that only a reverse-seared ribeye can deliver. The slow smoke has infused every fiber with a subtle, earthy essence, a foundation that truly elevates the steak.
But what truly sets this ribeye apart is the delightful Italian twist. The fresh rosemary, thyme, and copious amounts of garlic have not just flavored the surface; they’ve mingled with the smoky notes and the rich beef, creating a harmonious symphony of tastes. The final sear, enhanced by the browned butter, provides an incredible crispy exterior that locks in all the juices and adds a layer of irresistible richness. The interplay of smoky, herbaceous, garlicky, and buttery flavors creates a complex and deeply satisfying experience. This isn’t just a meal; it’s a statement – a testament to the power of thoughtful preparation and the versatility of the Ninja Woodfire XL.
This is arguably the best steak I’ve ever had the pleasure of cooking, and I’m confident it will be a showstopper at your next barbecue. So, fire up your Ninja Woodfire XL, follow these detailed steps, and prepare to be utterly blown away. This Flintstone Gigantic Steak is destined to make you a legend among your family and friends. Experience the joy of cooking an unforgettable meal that combines primal satisfaction with gourmet finesse.
Ninja Woodfire Italian Smoked Ribeye Recipe
Ninja Woodfire Italian Smoked Ribeye
Join Dad Got This as we cook a Flintstone Gigantic Steak on the Ninja Woodfire XL. This juicy, smoky ribeye with Italian herbs is a must-try!
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Details:
- Course:
- Main Course
- Cuisine:
- Italian
- Keyword:
- bbq, how to cook steak, ninja woodfire, ribeye
- Prep Time:
- 10 minutes
- Cook Time:
- 30 minutes
- Resting Time:
- 10 minutes
- Total Time:
- 50 minutes
- Servings:
- 1
- Calories:
- 3461 kcal
- Author:
- Dad
Equipment
- Ninja Woodfire XL Pro Connect Grill
- Ninja Grill & Griddle Plate
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Wireless Meat Thermometer (included with Ninja Woodfire XL)
Ingredients
For the Ribeye:
- 2.15 lb Ribeye Steak (approximately 2.15 pounds, thick-cut)
- 1 tbsp Fresh rosemary, finely diced
- 1 tbsp Fresh thyme, finely diced
- 2 tbsp Garlic, minced or finely diced
- 2 tbsp Extra virgin olive oil
- 3 tbsp Coarse sea salt (adjust to taste for thick steak)
- 2 tbsp Freshly cracked black pepper (adjust to taste)
- 1 Stick (1/2 cup) Unsalted Butter, for searing
Instructions
Prepare the Steak:
- Coat the ribeye steak generously on all sides with extra virgin olive oil. This helps the seasoning adhere and promotes a good crust.
- Evenly sprinkle the diced fresh rosemary, thyme, and minced garlic over the entire surface of the steak.
- Season heavily with coarse sea salt and freshly cracked black pepper. For a thick ribeye, ensure you use enough seasoning to penetrate the meat.
- Repeat the seasoning process on the other side and along all edges of the steak, ensuring full coverage.
Smoking the Steak:
- Preheat your Ninja Woodfire XL Pro Connect Grill to 200°F (93°C) using Kona Premium Brand Pellets for a consistent smoke flavor.
- Insert the included wireless meat thermometer probe into the thickest part of the ribeye steak, avoiding any bone.
- Smoke the steak at 200°F (93°C) until its internal temperature reaches 120°F (49°C). This slow smoking process will infuse a deep, delicious woodfire flavor.
Searing the Steak:
- Once the steak reaches 120°F (49°C), remove it from the grill. If using, swap the grill grate for the Ninja Grill and Griddle Plate.
- Increase the grill temperature setting to its highest (approximately 480°F/249°C) and allow it to preheat for 10-15 minutes to get screaming hot.
- Place the stick of butter onto the hot griddle plate and let it melt and brown.
- Carefully place the smoked ribeye onto the melted butter on the griddle plate. Sear for about 2 minutes on each side, basting with the brown butter, until a deep, caramelized crust forms.
Serve:
- Remove the perfectly seared steak from the grill.
- Allow the steak to rest on a cutting board for at least 10 minutes before slicing. Resting allows the juices to redistribute, ensuring a tender and moist steak.
- Slice against the grain and enjoy your smoky, juicy, and perfectly seared Flintstone Gigantic Ribeye!
- Enjoy this epic steak and impress your family and friends at your next barbecue gathering!
Video
Nutrition
Calories: 3461kcal | Carbohydrates: 13g | Protein: 231g | Fat: 279g | Saturated Fat: 92g | Polyunsaturated Fat: 38g | Monounsaturated Fat: 141g | Trans Fat: 17g | Cholesterol: 692mg | Sodium: 8305mg | Potassium: 3297mg | Fiber: 4g | Sugar: 0.2g | Vitamin A: 969IU | Vitamin C: 27mg | Calcium: 203mg | Iron: 23mg
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Recommended Equipment and Ingredients
To replicate this incredible Ninja Woodfire Italian Smoked Ribeye at home, here are the essential tools and ingredients I used and highly recommend:
Ninja Woodfire Pro Connect XL Grill:
Get it at NinjaKitchen
Ninja Woodfire Grill Griddle Plate: An invaluable accessory for achieving the perfect sear.
Get it on Amazon
Ninja Woodfire Grill Elevated Grate: Great for indirect cooking or keeping items warm.
Get it on Amazon
Kona Premium Brand Pellets: My go-to for consistent, delicious smoke flavor.
Get it on Amazon
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