Last Sunday I hit a meat market I have been hearing about and picked up some thick Ribeye steaks for $5.99 per pound.

They are resting on a broiler pan in the oven (to keep the flies away) with a coating of salt, pepper, dill weed, rosemary, garlic powder, and olive oil.

in a few hours I will set them to bake at 350 for about 45 minutes and then will finish in a hot cast iron pan.

Damn! When you say thick, you meant it!

Show off,supposed to be a quarter

Lizard,

You do realize that after (cooking) pictures are now required, correct?

I walked out of that market with three of these ribeye steaks, one whole chicken, and two pounds beef adobada (stew meat or lesser grade chopped very small and pre-marinated in the adobada sauce/spices. All of that was $75.12 and the counter gal gave me a discount on the ribeye from $6.99 per pound to $5.99 per without me asking.

Yes I know after cooking photo will be mandatory

I took the adobada mixed with a dozen eggs (from a friends farm), and a few slices of Tillamook mild cheddar cheese and had breakfast burritos for dinner that night.

I get the impression that y'all is eatin' purdy regular.

Dude, is that an Eskimo Ulu on top of your stove? It that your protection? Is some part of you native Inuit?

H&K-Guy

we do eat regular, sometimes it is what I have harvested in the proper season, sometimes what we have purchased from the local farmer, butcher, or grocery store.

H&K-Guy yes that is an Ulu... it is more for looks, but once in a while I use it to cut some meat or flesh a hide.

I have some American Indian in me, but am mostly European with a splash of Turkish thrown in.

My great grandmother was the first white baby to be born on a ridge in Idaho; she had flame red hair, and the Indians would try to trade salmon for her (they got milk, cheese, and other dairy products instead).

I would use a probe and cook till 110 ish, then sear,

350 for 45 seems a bit long

but I like beer rare

LM,

That Ulu is why you never get into a knife fight with a drunken Canadian. Don't ask me how I know.

H&K-Guy

Hmmmm, just down the road a bit, what time should I be there?

OMG, That is a bigun'.

I hope it turns out as good as it looks.

quote:

Originally posted by 911Boss:
Hmmmm, just down the road a bit, what time should I be there?

See, if you can get here from there I say dinner will be at 18:00.

I-84 is closed, HWY 14 in WA is spotty due to traffic from I-84 being closed, and I hear there are fires in WA in the passes too.

We finally can see and breath as the smoke cleared out here, and we are 150 miles east of the closest wild fire.

quote:

Originally posted by lyman:
I would use a probe and cook till 110 ish, then sear,

350 for 45 seems a bit long

but I like beer rare

To add to Lyman's post, the OP's thick ribeyes are perfect for the reverse sear method and cooking to temp not time.

Steps:

Preheat grill, smoker, oven, etc. to 225F

Preheat a cast iron skillet to 450 to 475 deg (use 2nd oven, range, etc)

Lightly coat ribeye with high smoke point oil (e.g. avocado oil)

Season with salt & pepper to taste

Insert temp probe and place steak in your 225F cooking device

Leave it the hell alone until internal temp is 15F below desired doneness (e.g. 116 if you like a perfect 131 medium rare)

Remove steak from heat, (if not already there) place cast iron skillet on range on high, and place steak on cast iron skillet

Sear for 60 to 90 seconds

Flip

Sear until desired internal temp is hit (e.g. 131F for medium rare)

Protect, photograph, & enjoy

Do NOT:

Cook to time. Always cook to temperature.

Fall for any of the debunked myths (e.g. let meat rest on counter until comes to room temp, tent in foil and let juices redistribute for 3 mins after done cooking).

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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.

quote:

Fall for any of the debunked myths (e.g. let meat rest on counter until comes to room temp, tent in foil and let juices redistribute for 3 mins after done cooking).

I spent way too long typing out a witty, yet mildly irritated posting telling you to "F-Off". It was tactful, but the message was clear. I deleted that.

Instead I will say, (knowing we will not change each other's mind) happy grilling! I genuinely hope that what you cook tastes as good to you and your family, as what I cook does to mine!

Did no one catch the fact he's getting these for $5.99 per pound? Good God, man, I just stopped by Kroger's in North Augusta to get one for my birthday dinner and paid almost 3X that!

I appreciate you posting this, as I was always in the sear it first and then throw it into the oven camp. A little Google fu came up with an Alton Brown video that encourages forgoeing the sear all together. Thanks guys!

quote:

Originally posted by Ronin1069:

quote:

Fall for any of the debunked myths (e.g. let meat rest on counter until comes to room temp, tent in foil and let juices redistribute for 3 mins after done cooking).

I spent way too long typing out a witty, yet mildly irritated posting telling you to "F-Off". It was tactful, but the message was clear. I deleted that.

Instead I will say, (knowing we will not change each other's mind) happy grilling! I genuinely hope that what you cook tastes as good to you and your family, as what I cook does to mine!

I'm an engineer so I like tests and optimizing my cooking/grilling/smoking, and I like finding sites that do this for me. AmazingRibs fits this to the T as they have a meat scientist on staff, chefs on staff, and they conduct interesting tests:

Resting a steak. I used to do it, but no longer risk the extra carryover turning my medium rare steak into a medium steak. Another benefit, is that the nice sear I just put on the steak doesn't get soft or waxy from being tented.

Letting meat come to room temp. Most of the steaks I purchase are 1.5" thick and sitting for 2 hours on the counter is both risky, a waste of time, and cuts down on flavor. Basic thermodynamics teaches that heat moves to cold so if I put my 37F meat on my BGE (contains oak lump charcoal and a few hickory chunks) then I'll get a smokier flavor than putting it on at 73F. I'm only cooking my steak to 131 internal so I don't want 2 hours of pathogen growth on my steak (especially a nick that won't get the 165 meat temp in sear zone) since I'm not holding it for 121 minutes to get the 7D pathogen reduction.

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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.