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06-30-2018 , 02:26 PM
#31126
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So this could legitimately be my personal meat magnum opus ITT, if that’s possible. Best, most evenly cooked prime rib I’ve ever done. Wonderful hickory-smoked flavor to go with the savory-sweet rub. I think this could hold its own against almost any prime rib out there, because frankly I don’t know how I could possibly improve upon it.





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06-30-2018 , 02:28 PM
#31127
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Bdv,

Yes, smoked prime rib is the best.
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06-30-2018 , 02:46 PM
#31128
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Nice BDV only way you could improve on that is if you aged with bourbon.
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06-30-2018 , 04:33 PM
#31129
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Quote:
Originally Posted by El Diablo
Bdv,

Yes, smoked prime rib is the best.

I did smoke the aged porterhouse which turned out great, though I wonder if smoking one of my bourbon-aged ribeyes would be too clever by half, with the flavors getting to be too overpowering.
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06-30-2018 , 05:43 PM
#31130
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What's the ideal thickness for a boneless ribeye that is reverse seared in the oven and finished on the grill?
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06-30-2018 , 06:12 PM
#31131
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Quote:
Originally Posted by BluffMyNuts
What's the ideal thickness for a boneless ribeye that is reverse seared in the oven and finished on the grill?


At least an inch. Preferably 1.5-2.
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06-30-2018 , 06:30 PM
#31132
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1.5lb 2" strip. 225deg oven to 105deg and finished over a chimney full of royal oak. Apologies for the "**** it... I'm hungry" plating.

Sent from my SM-G930P using Tapatalk
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06-30-2018 , 08:18 PM
#31133
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Quote:
Originally Posted by Bigdaddydvo
At least an inch. Preferably 1.5-2.
Thank you, had some that were maybe an inch last night and they came out medium to medium well. Guests still loved them but I really want to hit that perfect medium rare plus good crust every time. This thread is amazing and people laugh when I tell them I learned it all from a steak thread on a poker forum.
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06-30-2018 , 09:29 PM
#31134
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Quote:
Originally Posted by dirty_dan
1.5lb 2" strip. 225deg oven to 105deg and finished over a chimney full of royal oak. Apologies for the "**** it... I'm hungry" plating.

Sent from my SM-G930P using Tapatalk
Good work.
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06-30-2018 , 09:31 PM
#31135
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Quote:
Originally Posted by Bigdaddydvo
So this could legitimately be my personal meat magnum opus ITT, if that’s possible. Best, most evenly cooked prime rib I’ve ever done. Wonderful hickory-smoked flavor to go with the savory-sweet rub. I think this could hold its own against almost any prime rib out there, because frankly I don’t know how I could possibly improve upon it.

Daaaaaaaamn! That looks amazing.
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06-30-2018 , 09:39 PM
#31136
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Big,

Def smoke one of those ribeyes!
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07-02-2018 , 06:29 PM
#31137
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Meat superfan Nick Solares has a new YouTube show out this fall called the Meat Life.

https://youtu.be/AC521atOpBM
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07-02-2018 , 10:40 PM
#31138
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actions have consequences!
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I follow his IG, what a dream job if he can monetize it enough.
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07-03-2018 , 10:54 AM
#31139
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Quote:
Originally Posted by Bigdaddydvo
So this could legitimately be my personal meat magnum opus ITT, if that’s possible. Best, most evenly cooked prime rib I’ve ever done. Wonderful hickory-smoked flavor to go with the savory-sweet rub. I think this could hold its own against almost any prime rib out there, because frankly I don’t know how I could possibly improve upon it.
looks incredible, nicely done.
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07-04-2018 , 03:51 PM
#31140
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Steak shopping at the new HEB in Houston.




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07-04-2018 , 04:29 PM
#31141
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Do you guys prefer 1 hour sous vide or 1.5?
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07-04-2018 , 05:11 PM
#31142
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Sweet Jesus those prices
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07-04-2018 , 05:24 PM
#31143
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Quote:
Originally Posted by Da_Nit
Steak shopping at the new HEB in Houston.


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07-04-2018 , 05:25 PM
#31144
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Quote:
Originally Posted by 27offsuit
Sweet Jesus those prices


At least half normal prices, I had to stock up, sorry vegan thread see you guys in a few months when I decide to cut back on red meat.
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07-04-2018 , 05:53 PM
#31145
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This is nothing compared to you pros, but it tastes great! Just an easy Sous Vide at 127 for an hour and a sear in cast iron.


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07-04-2018 , 08:01 PM
#31146
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looks pretty pro to me. Damn son.
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07-05-2018 , 02:51 AM
#31147
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I'd eat (and drink) it.
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07-05-2018 , 12:50 PM
#31148
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Riddle: looks great!

Nit: wow those prices and those steaks!
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07-05-2018 , 01:15 PM
#31149
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Quote:
Originally Posted by riddle777
This is nothing compared to you pros, but it tastes great! Just an easy Sous Vide at 127 for an hour and a sear in cast iron.


Sent from my iPhone using Tapatalk
Looks fantastic!

Thats the way I do it now and rarely use my grill

only thing I like to do is throw butter in the pan with several garlic pieces of garlic, thyme (and occasionally some rosemary) and then baste in on both sides.

I also take some of that pan butter/juices and drizzle it on my brocollini

(I also make homemade horseradish and mix with sour cream, salt and pepper and put it on each bite of steal---heresy?)
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07-07-2018 , 03:50 PM
#31150
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Quote:
Originally Posted by metsman82
A guy I work with says that the secret to a good steak is completely covering it with Kosher Salt, letting it sit an hour, washing all the salt off, patting it dry with a paper towel, then grilling it.
Thanks for this tip. Gotta try this later at dinner.
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