don't say penis fluids

esp in the steak thread

Someone said earlier in the thread "I would put my dick in that steak." After that I don't care about someone saying penis fluids.

From kevin eats: wagyu tenderloin marinated in macallan 21



http://www.kevineats.com/

I'm having people over for dinner on Sunday for prime rib. I bought a practice mini-prime rib and cooked it yesterday. It was 2.5 lbs, and it cooked to ~122 at 170* in about 4.5 hours. This appeared to be about 2 normal person servings to me. So, a couple questions:

1) I took the meat out of the fridge and put it in the oven minutes later, so the meat was approx 40* when it went in. My results were pretty flawless so I'm not going to change this if it's not strongly recommended. Thoughts?

2) How large a roast would you recommend for 5 people (3 dudes, 2 chicks)? And how would the cooking time relate to this smaller roast, an estimate?

3) The thing I got had the bone in, and not trimmed down (frenched?). When I went to carve, this meant that there was a bone to deal with, but also the thin end was very high % fat. Should I carve this off pre-cook? Should I have the butcher do it? Leave it in?

4) SeriousEats recommends thin slicing. This seems stupid to me. Giant caveman slabs is the way to go, right?

1) I think the key objective is to ensure that the roast gets to the desired temperature as evenly as possible throughout. Thus, if you can start the cooking process from 18 celsius instead of 4 celsius, that would seem to be helpful, since you have to then move the temperature a smaller distance.

2) I don't know, ask a butcher.

3) I recommend getting the butcher to remove the bone. The bone made it harder for me to carve, and thus serve hot.

4) I don't know.

2 people per rib should be about right (that's about a kilo, or just over 2lb per rib), so in your case, 3 ribs. In theory it shouldn't affect the cooking time significantly.

I've been considering getting a ribeye joint and separating out the cap and fat parts so I can have an all-rib-cap steak and a couple of capless (but thicker than normal) ribeyes, and use the big blob of fat for cooking.

The supermarket was doing rib roasts at half price today so I figured I'd do it using one of them, so I can also trim off the rib bones for making stock or something.

A (rather messy) 3 rib joint.


Capless ribeyes, one 2" thick and a couple of thinner ones.


500g of pure rib cap.




Rib bones, fat, and a mystery layer of meat from outside the rib cap. Right now the plan is to make some kind of Japanese style noodle soup from the ribs and the meat trimmed from them, and I guess I will make a small roast from the mystery layer.


I'll be cooking the rib cap tomorrow, pics to follow.

RC: Now I want to make a cap steak. Yum.

cit:

1) Going low and slow it doesn't really matter either way.

2) Go with a 3 rib roast. What's the downside, leftover prime rib!?!?!?! With bone-in, you want about about a pound per person (3 rib roast weight can vary a lot depending on exact section).

3) Most places will cut the bone off and tie it back on for you. Last time I forgot to ask and had it left on, and it was really easy to carve the bone off myself after cooking. Which ribs you get impacts fattiness, serious eats wrote about that somewhere.

4) This is what The House of Prime Rib in SF offers:

The City Cut : a smaller cut for the lighter appetite.
House of Prime Rib Cut : a hearty portion of juicy, tender beef.
The English Cut : some feel that a thinner slice produces the better flavor.
King Henry VIII Cut : extra-generous, thick cut of prime beef, for king size appetites.

**** the English Cut, thick cut all the way!

I made a NY strip steak a couple days ago using the "lot of salt" method, then baking it in the oven for a few minutes to get temp to about 100, then seared it. The charred outside and juiciness inside came out good, but it was too damn salty.

Steak was maybe 1 inch thick and I let the salt on it for just under 1 hour and did a pretty good job removing excess salt.

Maybe just leave salt on 30-40 minutes?

just use less salt

RE: I think the put on a ton of salt and then remove it method is sorta ******ed. The whole point of that was some thing to use on really ****ty cuts of meat to tenderize them or something like that. Just salt the steak liberally ~45-60 mins before cooking, but don't encrust it in salt like you are baking a salt-crusted fish. And no ****ing washing off your steak or other bull****. Just use a generous normal amount of salt, and as pwn said, use less salt next time if it's too salty. And don't leave it for 30 mins. Serious Eats and various other sources have shown that you either want to season right before cooking, or else season for at least 40 mins (I go about an hour).

Mods: Maybe someone could edit the OP with the answer to the question posed: "False."

Cool, thanks guys. I think I will be going with 3 rib, roughly 6 lb roast, and having the butcher handle the bones just because there'll be a lot of other stuff going on in my kitchen in crunchtime, so why the hell not. SeriousEats recommends salting heavily up to a day in advance and resting uncovered in the fridge. I'm fine doing that, but I liked having salt on the crust and thought it worked really well. Should I be concerned that doing both will make things too salty? I guess I'll be planning to put this roast in 170* oven about 6 or 6.5 hours in advance of predicted dinner time, and that with a rest window of 30-90 minutes I should be fine.

Given the tiny amount of drippings from the test roast, I'm thinking of just getting some bacon to render for Yorkshire puddings. Thoughts? Alternatively, I suppose I could ask the butchers for some fat to render down?

Ya if you cook it right you get next to nothing in drippings. Have had less then 3-4 little splotches. I like a real salty crust because it contrasts so much with the inner flavor + is over a smaller % of the finished piece (unlike a steak that it permeates most of). Suppose it is a matter of preference. But is hard for me too put too much salt on a prime roast.

This might be the one of the most important things I've learned from this thread. Salting an hour before is almost as good imo (I like overnight better), but salting just before or after cooking is way inferior.

Cit, at 170 it may take more than 6 hours to get to 115-120F. The roast I made (8lbs) was in the oven for 5:45 hours and I had to increase the temperature from 170 to 200 to 225 for the last hour. I'd start it 7 to 7.5 hours before plating time and that would give you more leeway with the resting time.

my g0d

cit,

I overlooked the 170. Serious eats does 200 and I've done 225 with great results (as have many SE/chowhound/egullet posters) and
I may have even done 250 but I'm not certain about that. Anyway 200-225 would certainly be fine for you IMO.

Rubbish,

I like where your head is at. Your beef looks like venison or something though, where is the marbling?

I was at big lots today to buy some cheap wrenches, and came across this for $15:



I'm going to be getting married soon so I want to wait to register for a le creuset. Could there be any downside to grabbing this for $15?

Yeota: loleurosteak, obv

Shaft: I bet it's prob fine, or you could just pay $4 more and buy the lodge pan many of us in this thread use.

I had no idea lodges were only ~$20, thanks El D.

Shaft,

Check this out on AMZN: Lodge Logic L10SK3 12-Inch Pre-Seasoned Skil... http://amzn.com/B00006JSUB

I mean, I have no idea, that one you posted might be effectively identical. But at basically the same price might as well go with the one that is known to be good.

I have this one: http://www.amazon.com/Lodge-Pro-Logi...192516&sr=1-67


I love it.

Anthony Bourdain says it best - " “A proper sauté pan should cause serious head injury if brought down hard against someone’s skull. If you have any doubts about which will dent – the victim’s head or your pan – then throw that pan right in the trash.”

Sucker weighs 8 pounds! Same as El D's!

that's what caught me off guard about the Big Lots cast iron pan, it weighed a ton. I did not expect to find that there. I think ill go pick it up tomorrow for ****s and giggles.