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Alea iacta est |
So bone in Rib Eye was on sale. Wasn’t sure what to make for dinner. Decided this would be petty good. Had the butcher cut it 2” thick. Hope it comes out alright.   The “lol” thread | ||
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| Alea iacta est |
So it came out perfect. I’m quite happy. Tasted great. Wife loved it (that’s all that really matters).  This message has been edited. Last edited by: Beancooker, The “lol” thread | |||
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| Happiness is Vectored Thrust  |
No protection? Very risky with such a nice steak Icarus flew too close to the sun, but at least he flew. | |||
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| Member |
Wow nice steak! No pressure. Don't screw it up... | |||
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| Alea iacta est |
Thanks! It was quite a treat to eat. The “lol” thread | |||
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Frangas non Flectes |
Nice touch with the quarter.  Looks great! And yeah, I hear you on the wife liking it side of things. Some of the best steaks I’ve ever turned out, she didn’t like, and it ruined the whole thing for me. When she likes it, I’m happy, even if I think I overcooked it. Ribeye is my favorite cut of steak to play with. Nicely done, sir!
I have little doubt that Beancooker was on point with the security detail of that steak. The best security is that which you don’t see.  ______________________________________________ Carthago delenda est | |||
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| Member |
What method of cooking? High heat, low heat, etc.. | |||
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Ammoholic |
Touch too rare in the middle for me, I shoot for 135°F, but I'd still eat the hell out of those. Nice job! Hope they tasted as good as it looks. Jesse Sic Semper Tyrannis | |||
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| Alea iacta est |
As far as heat, it was a Traegar maxed out. About 475 (I have tinkered with the pellet dispensing) and around 4 min per side, flipped twice. It went in the grill at slightly below room temp (72 degrees). For steaks I don’t usually use a thermometer, and can pull it correctly by touch. Two inches threw me off a bit. It was rarer than I would have preferred, but as I said, SWMBO liked it, so that’s all that matters.This message has been edited. Last edited by: Beancooker, The “lol” thread | |||
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| Member |
Beautiful steak. It can not be under done but it can be over done. I've had excellent results using the reverse sear method for some larger steaks. I'd rather be hated for who I am than loved for who I'm not. | |||
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| I have not yet begun to procrastinate |
Oh yeah! Quick sear on HOT grill, smoke on the Traeger for 1-2 hrs then crank the heat to finish. Muy bueno. -------- After the game, the King and the pawn go into the same box. | |||
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Drill Here, Drill Now |
That is not a reverse sear (double sear?). The reverse sear would be low heat cooking (e.g. smoking at 225) and sear at the end. For example, I put my thick steaks on the BGE indirect at 225 to 240, meanwhile indoors I have a skillet preheating in the oven at 400, once the internal meat temperature is 120ish I remove from the BGE, put the skillet on a burner on high, and sear and flip until internal temp is 131. The benefit of the reverse sear is that you end up with less gray in each slice. Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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| Member |
Ribeye steak is the only cut of beef steak that I purchase. Usually I purchase the boneless ones, but once in a while the bone-in ones look great.....and taste great. Nice job!! | |||
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| Member |
Correct. I don't own a smoker so I'll usually use the oven for the slow process and cast iron for the sear. Bunch of different ways to do it depending on what you have. I'd rather be hated for who I am than loved for who I'm not. | |||
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| I have not yet begun to procrastinate |
TatorTodd, you're right. Thanks for the correction. The initial sear / smoking brings up the temp to just walked through the kitchen past the broiler doneness then the higher temp finishes it off. -------- After the game, the King and the pawn go into the same box. | |||
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| Drill Here, Drill Now |
I'm not a proponent of doing extra work that has the opposite affect of intention. The initial sear doesn't lock in juice (myth that has been busted) and no matter how brief it will add more gray portions which means it's less tender and less juicy than a reverse sear. This pic is a 1.25" sirloin cut in two and both sides cooked to 130. Top is the traditional cooked hot and fast, and the bottom is the reverse sear.  Your double sear will be in between the top and bottom pic (closer to bottom pic than top pic). Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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Still finding my way |
The Safeway by me had tomahawk ribeyes in stock last week. Cooked sous vide and then seared over charcoal. | |||
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Member |
I heard they're on sale at the St. Augustine Publix now! ____________________ | |||
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| Member |
I haven't been or even seen a Safeway in 40 years. | |||
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| Member |
Now that is what I call a steak! “I'm fat because everytime I do your girlfriend, she gives me a cookie”. | |||
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