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06-18-2017 , 09:11 PM
#27101
AAmbass
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Here she is:



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06-18-2017 , 09:35 PM
#27102
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Nit,

I'd still tear those up. Go back and look some of the aged ribeyes I did. The drier surface gave me more GB than I expected on a few of them.

Going to do a Vegas hotel room butter basted ribeye (spreadable butter ftw!) for Father's Day tonight.


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06-18-2017 , 09:38 PM
#27103
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Foo,

Yum.

AA,

Looks tasty--how does bison ribeye compare? Never had it.


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06-18-2017 , 10:03 PM
#27104
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A hulking, awkwardly cut ribeye I'm about to cook in straight butter in my copper chef in my hotel room. The aim here is function vs. aesthetics.
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06-18-2017 , 10:08 PM
#27105
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Go go.
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06-18-2017 , 10:26 PM
#27106
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Solid Father's Day entries. Big, wtf? I know what it is, but edges first brotha.
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06-18-2017 , 10:38 PM
#27107
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Quote:
Originally Posted by 27offsuit
Solid Father's Day entries. Big, wtf? I know what it is, but edges first brotha.


Low cook dude. Edges in time.
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06-18-2017 , 10:43 PM
#27108
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Low cook complete. Resting until temp evens out. One final kiss in butter on Med hi should do it.
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06-18-2017 , 11:02 PM
#27109
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Resting now.

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06-18-2017 , 11:19 PM
#27110
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Not bad for a Vegas hotel room steak, but below what I usually do.

Full disclosure, this steak was cut pretty unevenly. The thinnest part of the eye was straight up well done. For uneven, awkward cuts I think SV is the way to go.
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06-20-2017 , 10:00 PM
#27111
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Ribeye fans,

Stopped by WF again and the $11.99/lb sale was still on. This guy was right at a pound:



About 2.5 min per side on 6/10, then maybe 45s per side butter sear on 8/10.



Was a little concerned because it was cut with one side significantly thicker than the other, but things worked out just fine:

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06-20-2017 , 10:05 PM
#27112
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Quote:
Originally Posted by El Diablo
Ribeye fans,
am i misunderstanding something here or is that like 70% cap
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06-21-2017 , 12:41 AM
#27113
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That's beautiful El D! Also, that ribeye was probably cut from the chuck end, which explains the large and delicious cap.


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06-21-2017 , 01:55 AM
#27114
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How do you guys get the fat on the ends of your steak to melt in your mouth when it's medium rare? I basically have to cook my steaks well done for that to happen. If I cook it medium rare, the fat is usually tough like gristle. It's annoying because I like a medium rare steak but hate when the fat is tough to chew.
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06-21-2017 , 09:51 AM
#27115
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Quote:
Originally Posted by RV Life
How do you guys get the fat on the ends of your steak to melt in your mouth when it's medium rare? I basically have to cook my steaks well done for that to happen. If I cook it medium rare, the fat is usually tough like gristle. It's annoying because I like a medium rare steak but hate when the fat is tough to chew.


Wait am I doing steak wrong if I don't eat the fat and gristle?
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06-21-2017 , 10:03 AM
#27116
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Fiance loves it, I avoid it.
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06-21-2017 , 10:51 AM
#27117
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Quote:
Originally Posted by Bigdaddydvo
Can someone explain the copper pan thing to me? I understand high heat conductivity but that usually just results in copper core pans.
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06-21-2017 , 11:05 AM
#27118
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Quote:
Originally Posted by Rant
Can someone explain the copper pan thing to me? I understand high heat conductivity but that usually just results in copper core pans.


So this is a copper chef pan that we got as a present from my wife's mom:

http://www.copperchef.com/shop.php?g...FQS1wAodMTEBgA

A solid multipurpose pan--does many things well (steak, grill cheese, pancakes) but nothing elite. Cast iron is superior for steaks imo. But it does well enough to use when I'm a bit lazy (clean up is breeze).
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06-21-2017 , 02:10 PM
#27119
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Quote:
Originally Posted by Da_Nit
Wait am I doing steak wrong if I don't eat the fat and gristle?
Next time you make a steak, cut a small piece with fat on it and cook it well done. Try the fat part. It literally melts in your mouth when you chew.
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06-21-2017 , 02:24 PM
#27120
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As mentioned previously it's my opinion that ribeyes should be cooked about medium for fat to be delicious. You would have to overcook the heck out of a ribeye for it not to be juicy. Other option is obv low and slow reverse sear to render or cook a big hunk like a prime rib in oven. I almost always grill my ribeyes and love them just can't really walk away from grill because of flare ups (especially the prime ribeyes) those babies go up in flames within minutes!


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06-21-2017 , 03:50 PM
#27121
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RV,

Doing pan cooked reverse sear, the fat gets nice and soft for me around medium rare.
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06-21-2017 , 09:19 PM
#27122
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Cooked a choice steak tonight using my new favorite technique of warming to 124 in a 200 oven, then searing 1m/side over a charcoal chimney starter. Sear was decent, but noticeably less impressive than previous efforts with prime cuts.

Is this technique execution variance or is fat content known to affect sear?
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06-21-2017 , 09:22 PM
#27123
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Quote:
Originally Posted by RV Life
Next time you make a steak, cut a small piece with fat on it and cook it well done. Try the fat part. It literally melts in your mouth when you chew.

Related: rub some medium sized trimmings from the fat cap of a brisket and lay across the top of the brisket for the duration of the smoke. That's good eats.

Quote:
Originally Posted by gaming_mouse
Cooked a choice steak tonight using my new favorite technique of warming to 124 in a 200 oven, then searing 1m/side over a charcoal chimney starter. Sear was decent, but noticeably less impressive than previous efforts with prime cuts.

Is this technique execution variance or is fat content known to affect sear?

mostly execution variance, probably surface moisture. But this isn't the first post ITT pointing out the same issue between prime and lesser steaks.
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06-21-2017 , 10:31 PM
#27124
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Gaming,

Marbling level of steak can def have a big impact on sear quality.
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06-22-2017 , 02:40 AM
#27125
RV Life
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Quote:
Originally Posted by El Diablo
RV,

Doing pan cooked reverse sear, the fat gets nice and soft for me around medium rare.
Oh yea, that's a good idea! Wish I had thought of that.
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