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Rumors of my death
are greatly exaggerated
Picture of coloradohunter44
posted
Before and after of the thickest ribeye I've ever cooked. Man was it tasty!

Before


And after





"Someday I hope to be half the man my bird-dog thinks I am."

FBLM LGB!
 
Posts: 11028 | Location: Commirado | Registered: July 23, 2009Reply With QuoteReport This Post
Drill Here, Drill Now
Picture of tatortodd
posted Hide Post
Great beer, great big hunk of beef, great looking sear on the steak, and a great gun. In other words, full of win.

I noticed the gun’s controls weren’t the normal black. Did the gun get an aftermarket coating? If so, by whom and what coating system?



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.
 
Posts: 23811 | Location: Northern Suburbs of Houston | Registered: November 14, 2005Reply With QuoteReport This Post
Member
Picture of jprebb
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Beautiful looking steak. Do you mind explaining how you cooked it?

Thanks in advance!

JP
 
Posts: 2094 | Location: Maryland | Registered: April 19, 2003Reply With QuoteReport This Post
Rumors of my death
are greatly exaggerated
Picture of coloradohunter44
posted Hide Post
quote:
Originally posted by jprebb:
Beautiful looking steak. Do you mind explaining how you cooked it?

Thanks in advance!

JP


Rubbed it with butter and olive oil, a bit of seasoning, and a good sear on the grill 10-12 minutes each side. It was on the grill for a total of 28 minutes.



"Someday I hope to be half the man my bird-dog thinks I am."

FBLM LGB!
 
Posts: 11028 | Location: Commirado | Registered: July 23, 2009Reply With QuoteReport This Post
Rumors of my death
are greatly exaggerated
Picture of coloradohunter44
posted Hide Post
quote:
Originally posted by tatortodd:
Great beer, great big hunk of beef, great looking sear on the steak, and a great gun. In other words, full of win.

I noticed the gun’s controls weren’t the normal black. Did the gun get an aftermarket coating? If so, by whom and what coating system?


This P228 is a factory two tone. One of my favorite carry guns. Sweet trigger. Night sights have been replaced.



"Someday I hope to be half the man my bird-dog thinks I am."

FBLM LGB!
 
Posts: 11028 | Location: Commirado | Registered: July 23, 2009Reply With QuoteReport This Post
Member
Picture of jprebb
posted Hide Post
quote:
Originally posted by coloradohunter44:
Rubbed it with butter and olive oil, a bit of seasoning, and a good sear on the grill 10-12 minutes each side. It was on the grill for a total of 28 minutes.


What was the internal doneness after you were through? 28 minutes sounds like a long time, although that was a pretty big hunk of meat.

JP
 
Posts: 2094 | Location: Maryland | Registered: April 19, 2003Reply With QuoteReport This Post
Member
Picture of dsiets
posted Hide Post
Nice!
I did a really thick one this past weekend on my BGE. I became concerned about the outside becoming overly done so I pulled it early and finished it in a cast iron pan w/ a pat of butter in the oven until 130's. Turned out great.
 
Posts: 7512 | Location: MI | Registered: May 22, 2007Reply With QuoteReport This Post
Throwin sparks
makin knives
Picture of sybo
posted Hide Post
With a piece of Cow like that Sous Vide is the ONLY way!!!!!!!!
 
Posts: 6203 | Location: Nashville Tn | Registered: October 12, 2008Reply With QuoteReport This Post
A day late, and
a dollar short
Picture of Warhorse
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Where's the quarter...I don't see a quarter in your pic? Wink


____________________________
NRA Life Member, Annual Member GOA, MGO Annual Member
 
Posts: 13727 | Location: Michigan | Registered: July 10, 2004Reply With QuoteReport This Post
Ammoholic
Picture of Skins2881
posted Hide Post
quote:
Originally posted by sybo:
With a piece of Cow like that Sous Vide is the ONLY way!!!!!!!!


Reverse sear is also a great way.



Jesse

Sic Semper Tyrannis
 
Posts: 21251 | Location: Loudoun County, Virginia | Registered: December 27, 2014Reply With QuoteReport This Post
Gone but Together Again.
Dad & Uncle
Picture of h2oys
posted Hide Post
Looks like it probably tasted fantastic.
 
Posts: 3841 | Location: St. Louis, MO | Registered: November 24, 2009Reply With QuoteReport This Post
Lawyers, Guns
and Money
Picture of chellim1
posted Hide Post
Nice!



"Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible."
-- Justice Janice Rogers Brown

"The United States government is the largest criminal enterprise on earth."
-rduckwor
 
Posts: 24749 | Location: St. Louis, MO | Registered: April 03, 2009Reply With QuoteReport This Post
quarter MOA visionary
Picture of smschulz
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TIP: Always show the 'money shot' with it sliced.

Nice steak BTW (I think). Cool
 
Posts: 23308 | Location: Houston, TX | Registered: June 11, 2006Reply With QuoteReport This Post
Rumors of my death
are greatly exaggerated
Picture of coloradohunter44
posted Hide Post
quote:
Originally posted by jprebb:
quote:
Originally posted by coloradohunter44:
Rubbed it with butter and olive oil, a bit of seasoning, and a good sear on the grill 10-12 minutes each side. It was on the grill for a total of 28 minutes.


What was the internal doneness after you were through? 28 minutes sounds like a long time, although that was a pretty big hunk of meat.

JP

Medium rare, absolutely perfect. Sorry I got too busy chowing down to take a picture of that.



"Someday I hope to be half the man my bird-dog thinks I am."

FBLM LGB!
 
Posts: 11028 | Location: Commirado | Registered: July 23, 2009Reply With QuoteReport This Post
Big Stack
posted Hide Post
+1. The outside looks a bit incinerated. I'm wondering if it got a bit overdone.

quote:
Originally posted by smschulz:
TIP: Always show the 'money shot' with it sliced.

Nice steak BTW (I think). Cool
 
Posts: 21240 | Registered: November 05, 2003Reply With QuoteReport This Post
Rumors of my death
are greatly exaggerated
Picture of coloradohunter44
posted Hide Post
quote:
Originally posted by BBMW:
+1. The outside looks a bit incinerated. I'm wondering if it got a bit overdone.

quote:
Originally posted by smschulz:
TIP: Always show the 'money shot' with it sliced.

Nice steak BTW (I think). Cool


Wife reminded me we had a small piece left over. I think it was perfect




"Someday I hope to be half the man my bird-dog thinks I am."

FBLM LGB!
 
Posts: 11028 | Location: Commirado | Registered: July 23, 2009Reply With QuoteReport This Post
Member
posted Hide Post
10-12 min per side...?

Did you bring your steak up to room temp before starting or, was it cold right from the fridge into the pan?

As long as it came out correct on the inside, good.
 
Posts: 15137 | Location: Wine Country | Registered: September 20, 2000Reply With QuoteReport This Post
Rumors of my death
are greatly exaggerated
Picture of coloradohunter44
posted Hide Post
quote:
Originally posted by corsair:
10-12 min per side...?

Did you bring your steak up to room temp before starting or, was it cold right from the fridge into the pan?

As long as it came out correct on the inside, good.


Room temp. Yup 10-12 per side. I imagine these times would vary depending upon how hot your grill gets and distance from heat to meat.



"Someday I hope to be half the man my bird-dog thinks I am."

FBLM LGB!
 
Posts: 11028 | Location: Commirado | Registered: July 23, 2009Reply With QuoteReport This Post
Savor the limelight
posted Hide Post
Did you do any prep before the first picture like wrap it in paper towels and leave it in the fridge for a few days to dry it out a bit?
 
Posts: 11812 | Location: SWFL | Registered: October 10, 2007Reply With QuoteReport This Post
Still finding my way
Picture of Ryanp225
posted Hide Post
Damn man, that looks great!!

No criticism intended as you probably are more skilled on the grill than I am but I have to agree that a cut that big would be perfect for a sous vide and reverse sear. Here's a pic of what the difference would be in case anyone here is not up to speed.

 
Posts: 10851 | Registered: January 04, 2009Reply With QuoteReport This Post
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