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10-28-2013 , 10:25 PM
#13776
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That's pretty much exactly what bellagio's room service steaks look like. Better seared tho.
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10-28-2013 , 10:28 PM
#13777
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mew mew mew
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Quote:
Originally Posted by CheckRaise
Yeah lol at a clean plate ribeye policy
rofl
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10-28-2013 , 10:32 PM
#13778
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Quote:
Originally Posted by gobbo
That's pretty much exactly what bellagio's room service steaks look like. Better seared tho.
this is the grill tho lol, I have two other left that I am going to pan sear to get the big time crust but it's just too nice here in arizona grilling outside and drinking a few beers at sunset
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10-28-2013 , 10:33 PM
#13779
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also forgot to mention that these filet's actually had a little fat cap on the end that made a few of the bites almost ribeye-like which I am not accustomed to on filet's
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10-28-2013 , 10:39 PM
#13780
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durango and yeota's grilled steaks look great.
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10-28-2013 , 10:41 PM
#13781
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Quote:
Originally Posted by SenorKeeed
rofl
Rofl
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10-28-2013 , 10:41 PM
#13782
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Quote:
Originally Posted by JackInDaCrak
Durango,

Be sure to cook to 145 degrees for safety!
lol yeah, I probably would have ate these steaks raw if needed...145 my ass
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10-28-2013 , 10:42 PM
#13783
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Quote:
Originally Posted by durango155
this is the grill tho lol, I have two other left that I am going to pan sear to get the big time crust but it's just too nice here in arizona grilling outside and drinking a few beers at sunset
I should've been more clear. Your crust was better.
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10-28-2013 , 10:44 PM
#13784
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Quote:
Originally Posted by CheckRaise
Rofl
Hey, I mean if you want to be a little sissy and pick off all the fat on your ribeye, whatever. But laughing at someone for eating the whole steak like a grown man? bwahahahaha
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10-28-2013 , 10:56 PM
#13785
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Exactly!! I'mma eat mines, then everyone else's who refuses to eat theirs.
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10-28-2013 , 11:17 PM
#13786
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Filets look good pry.

I'm gonna get some next time haven't had one in ages.
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10-28-2013 , 11:27 PM
#13787
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Very nice durango... as usual. *yawn*

Also, +1 lol at anyone leaving ribeye fat on the plate.
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10-28-2013 , 11:57 PM
#13788
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lol thx, yes I don't think I have left a piece of steak fat on my plate in years
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10-29-2013 , 03:37 AM
#13789
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Durango, yeota:

**** yeah. IMO grilling is the alpha steak cooking technique.
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10-29-2013 , 08:40 PM
#13790
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Nice work Durango. I also like grilling in good weather and nice not to smoke up the house.

Still loving the hell out of those Costco prime sirloin caps. Marinated them last time about an hour with a mixture/wet paste of olive oil,finely minced garlic, lemon juice, the zest from that lemon, touch of balsamic,salt and crushed black. I had made that marinade for some chicken and had leftover so tried it on the steak. Worked very well IMO
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10-29-2013 , 10:01 PM
#13791
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yeah I didn't post a picture of it but I got another pack of the prime sirloin cap steaks while I got those filets. Definitely the best value/taste imo especially if you marinate them like you said
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10-30-2013 , 12:57 PM
#13792
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Anyone ever tried Chef Pauls Meat Magic seasoning? I love the stuff and use it all the time.
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10-30-2013 , 01:42 PM
#13793
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10-30-2013 , 07:14 PM
#13794
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Ok here we go! ~2.5lb ~3" thick rib-eye/prime rib roast hybrid. Not a great cut by any means, but massive.





Bottom of my WSM with the charcoal chimney lit up and ready to go.



Searing time (I added some apple and hickory wood to the chimney)



Sides



After-sear





and now it's in the oven at 200F until temp gets to about ~125.

Updates to come!
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10-30-2013 , 07:21 PM
#13795
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Is this for you only? Cause I think I could eat all that in one setting.

Looking forward to the rest!
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10-30-2013 , 07:30 PM
#13796
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Yes only for me lol. Luckily I'm getting hungrier and hungrier as I wait.
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10-30-2013 , 07:54 PM
#13797
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What's the weight on that? 2lbs? I want to start practicing
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10-30-2013 , 08:03 PM
#13798
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It's about half of a 5lbs prime rib, so I'd estimate 2.5lbs.
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10-30-2013 , 08:11 PM
#13799
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Yep, I could knock it out!!!!
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10-30-2013 , 08:49 PM
#13800
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The only problem would be finding the second half of my meal.
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