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07-21-2017 , 08:16 PM
#27426
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Looks delicious as usual, bd.
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07-21-2017 , 09:44 PM
#27427
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Big,

Back to old school steak thread. Early days of this thread were all about variations on the ducasse method!
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07-21-2017 , 10:20 PM
#27428
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Big daddy I'll take the rib. That is amazing and almost no grey beard, considering thickness and seat that's amazing.
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07-21-2017 , 10:52 PM
#27429
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Thanks all. This was a fun one to make.


Quote:
Originally Posted by El Diablo
Big,

Back to old school steak thread. Early days of this thread were all about variations on the ducasse method!


Oh, good to know. I'll have to go back and look. I wonder why the method seemingly fell out of favor. Results were delicious!
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07-21-2017 , 11:00 PM
#27430
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Just give the title to Big, he wins.
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07-21-2017 , 11:00 PM
#27431
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Big,

It's a great method. Actual ducasse is slower and lower pan cook than you did. But takes a lot of time and more care/attention required. I'm gonna low temp ducasse my next steak now though. By far the best crust possible is that method.
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07-21-2017 , 11:04 PM
#27432
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Quote:
Originally Posted by BiiiiigChips
I'm in for the bracket if you still need people.
Also in
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07-22-2017 , 12:20 AM
#27433
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Looks great bd
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07-22-2017 , 01:00 AM
#27434
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Grill time. Used a thermometer though.





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07-22-2017 , 01:48 AM
#27435
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Looks perfect Cooking A Good Steak
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07-22-2017 , 07:30 AM
#27436
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That is ridiculous
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07-22-2017 , 08:18 AM
#27437
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Great steaks all around.

Big, how many times do you replace the butter when on low? I assume the sear is fresh butter too
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07-22-2017 , 11:16 AM
#27438
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Quote:
Originally Posted by bware
Great steaks all around.

Big, how many times do you replace the butter when on low? I assume the sear is fresh butter too


Replaced the butter once on the low cook, plus I used fresh butter on the sear.

Quick recap: For the 2 lb bone in ribeye, low cook on just above medium (butter browns/not blackens). 12 min total with flips every 30-45 seconds, basting along the way. Rested a solid 10 minutes (it was a pretty uniform 115 after rest) followed by about 2 min total searing on med-hi. I noticed the butter was on the cusp of burning by the end of the sear; next time I'll lower the sear temp ever so slightly.
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07-22-2017 , 11:43 AM
#27439
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typical greatness from DVO and Nootka, incredible looking steaks
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07-22-2017 , 12:11 PM
#27440
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Props to Nootka and IBD...again, I really need to learn to grill.

Also picked this up yesterday. Prime whole ribeye at $11.59/lb? Yes please.



Will post the butchered version in the next day or two.
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07-22-2017 , 01:01 PM
#27441
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The Costcos around me have a terrible assortment. I never see great stuff like that and have never once seen even a tomahawk.
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07-22-2017 , 01:14 PM
#27442
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The local place I go to for meat had these beauties yesterday. Paying for all that bone plus 3-4 lbs of meat for two people seemed a bit much, but I'm sure I'll find an excuse to cook one of these soon.


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07-22-2017 , 01:20 PM
#27443
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Nootka,

Live steak cook seems like the perfect time for that.

Awesome looking steaks all around guys, very elite work by you all!
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07-22-2017 , 01:22 PM
#27444
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Quote:
Originally Posted by Nootka
The local place I go to for meat had these beauties yesterday. Paying for all that bone plus 3-4 lbs of meat for two people seemed a bit much, but I'm sure I'll find an excuse to cook one of these soon.


Yeah those look amazing.
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07-22-2017 , 01:25 PM
#27445
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07-22-2017 , 01:25 PM
#27446
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everything goes and the people (judges) decide what's important
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07-22-2017 , 03:31 PM
#27447
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Looking forward to the final four, and wishing I made steak often enough to be a first-round bye for someone.
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07-22-2017 , 05:13 PM
#27448
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So who is running the cook off and when can we expect official schedule, etc?
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07-22-2017 , 06:03 PM
#27449
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Wow! Impressive butter & pan steakery!
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07-22-2017 , 08:25 PM
#27450
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Putting this on the Weber, might be a huge disaster as I've never done anything so thick on the grill. Cowboy ribeye with the $10 bone. Need to show off for French father in law.

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