I am also in the sous vide camp, because so much more of the steak is medium rare (see comparison pic above).
Also, the item I can't be without when grilling is a Thermapen, but if you are on this thread, you probably already use one.
No real need to use it when you sous vide though, because it is already "cooked" when you sear it. 30-45 seconds per side in a super hot preheated cast iron skillet following sous vide, and ribeyes are just outstanding.
February 01, 2020, 09:12 AM
smschulz
If this doesn't put you in a Ribeye mood:
February 01, 2020, 09:35 AM
h2oys
quote:
Originally posted by smschulz: If this doesn't put you in a Ribeye mood:
Wow. I haven't had breakfast yet and now I want a ribeye.
February 01, 2020, 09:41 AM
TAllen01
Exactly. Same here. I have a ribeye in the fridge, and couldn't being myself to cook it at 10:00 am.
February 01, 2020, 10:50 AM
Ryanp225
Well shit. Off to the store to get ribeyes for dinner.
February 01, 2020, 12:19 PM
Skins2881
quote:
Originally posted by Ryanp225: Well shit. Off to the store to get ribeyes for dinner.
Probably the same for me, damn it.
Jesse
Sic Semper Tyrannis
February 01, 2020, 02:16 PM
h2oys
I did go and get a ribeye. They didn't have any tomahawk ones, so I settled for a 1.2lb slab.
Can't wait to cook it later tonight.
February 01, 2020, 04:41 PM
TAllen01
I could only hold off until 3:00. Man, was it good. (I get prime ribeyes at Costco if you have never tried them. Quite a good price for prime steaks.)
February 01, 2020, 06:27 PM
Skins2881
quote:
Originally posted by TAllen01: I could only hold off until 3:00. Man, was it good. (I get prime ribeyes at Costco if you have never tried them. Quite a good price for prime steaks.)
They are even better now, they used to take the Spinalis Dorsi muscle (Cap) out to make cap steaks and left only the Eye and Tail. They stopped carrying Cap steaks, so now you should be getting the whole cut.
Pro tip - when buying Ribeyes look for the one ones that have largest Spinalis Dorsi (crescent or "L" shaped outer muscle). That is the most flavourful part of a cow.
Jesse
Sic Semper Tyrannis
February 01, 2020, 07:04 PM
h2oys
Well here is how it went tonight. I now sit on the sofa with a full belly and wonderful bourbon next to me:
Raw:
Prepped:
While on Grill:
On the plate with WW1 protection:
Now, was Smschulz's post worth a try?
The spouse and I agree, it was, a complete success!
Do yourself a favor and watch scmschulz's link!
February 01, 2020, 07:05 PM
h2oys
Well crap, the "raw" and "prepped" pics were reversed. Attribute that to a full stomach and bourbon...
February 01, 2020, 07:11 PM
kgc4160
by the way nice plates
February 01, 2020, 07:13 PM
dsiets
^^^ That right there, Jesse. The cap is the area I didn't enjoy as much when doing sous vide. The texture of the cap was a bit different and the fat between was like jelly. I'm going to stick to 100% fire for heat for now.
That tomahawk steak video may have just made a sale for Thermoworks Chef Alarm. My Polder has been acting up for the longest time.
February 01, 2020, 07:16 PM
dsiets
/Applause/ for H2oys Well done sir! ...I mean, medium rare plz. and nice protection.
February 01, 2020, 07:16 PM
h2oys
quote:
Originally posted by kgc4160: by the way nice plates
Love it. Was curious if anyone would comment about the plates.
February 01, 2020, 07:18 PM
h2oys
quote:
Originally posted by dsiets: /Applause/ for H2oys Well done sir! ...I mean, medium rare plz. and nice protection.
I have a twin. Love medium rare.
February 01, 2020, 07:19 PM
dsiets
quote:
Originally posted by h2oys:
quote:
Originally posted by kgc4160: by the way nice plates
Love it. Was curious if anyone would comment about the plates.
I think plates are going to be a focus from now on since: