Ordered a Strube Ranch Waygu Rib Eye. Now how to cook it?

[jimsbarbecue]

So I ordered a Strube Ranch Waygu Rib Eye along with a brisket from Big Poppas Meat Locker. I have cooked whole or half before(Choice cut not Prime Waygu) on the smokers and they come out good. When Big Poppa did the strip loin at the Vegas comp that was great and he sliced it to size. Any pointers. BP you have had to cook a few by now any suggestions? Anyone else?

Thanks to All

 

[Big Poppa]

absolutely...jim you use the shelf and cook at 250 until you want it off...if you want to reverse sear it then pull it 5 degrees before...

 

[scooter]

what BP said! plus I'd hit it with olive oil, double secret and little louis. then I'd hit it with some melted butter after the sear...

 

[jimsbarbecue]

All sounds good. So if I split the roast in half (5-7 pounds) how long would you guess the cooking time to be? Or is there a pound per hour formula?
More questions.
What is the time difference between a normal store bought to the waygu in cooking time? More or less?
Has anyone cut them into steaks and cooked them? Just thinking of different ways. My plan is to serve the Waygu at Christmas so I need to practice with this one. We are having Waygu Brisket from the Big Poppas Meat Locker for Thanksgiving.

 

[Big Poppa]

yes yes yes approx 20 minutes per pound...(disclaimer...the hotter you cook the more critical the cooking on is) if you finish early at 250 it is no big deal LIGHTLY lay some foil on the top do not tent if itakes a little longer its worth the wait

 

[Big Poppa]

steaks half a roast and any combo works great.....

 

[scooter]

I've done 5-10lb roasts and they take from 3-4 hours at 225.

Give the rest period 1 hour or until you see the internal temp begin to go down. Don't cut into the roast until it's rested for 1 hour or the IT begins to go down. Patience will be rewarded. If you slice too early the contraction of the meat will literally squeeze the juice out of your roast!

 

[jimsbarbecue]

scooter thanks about the rest and watching the temp drop. I will keep that in the mix.

 

[TentHunter]

Don't cut into the roast until it's rested for 1 hour or the IT begins to go down. Patience will be rewarded.

I can tell you first hand, the waiting is the hard part but sooooo worth it!