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The first time I said that on Tuesday wasn't enough, apparently 

Edited by SurlyBDR

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On 4/10/2020 at 4:27 PM, SurlyBDR said:

I know how I'm gonna make this Friday good.

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The thing I miss most in all this rona bs is going to the local HEBPlus and picking out ribeyes.

It has been a few weeks since I've seen what I bought yesterday. It was the only one like it in the case... almost like it was meant to be.

Edited by SurlyBDR
Fresh cut meat case shut down, it was wrapped and hidden in the bulk case

I'm sure this has been asked before but anyways...

 

Favorite part of ribeye?

Middle eye bit?

Outer bit?

 

 

Just now, cam4mav said:

I'm sure this has been asked before but anyways...

 

Favorite part of ribeye?

Middle eye bit?

Outer bit?

 

 

Maybe that nubbin on the end?

Y'know... "just the tip".

aren't you central time 🤣 go to bed 💤

 

which end you talkin bout. top end? bottom end? fat end? 

Edited by cam4mav
ends

  • Author
On 4/11/2020 at 5:29 PM, SurlyBDR said:

It has been a few weeks since I've seen what I bought yesterday.

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5 hours ago, Sam Lin said:

The ribeye cap. And then the bone.

There are a number of YouTube clips showing how to break down the ribeye cap ... separating it from the whole rib roast, removing the silver skin layer, then rolling and tying it into a filet facsimile that has marbling. 

There are a number of YouTube clips showing how to break down the ribeye cap ... separating it from the whole rib roast, removing the silver skin layer, then rolling and tying it into a filet facsimile that has marbling. 
Costco usually has this cut, at least in Fort Worth.
1 minute ago, Dr Fear said:
2 minutes ago, VirginiaLonghorn said:
There are a number of YouTube clips showing how to break down the ribeye cap ... separating it from the whole rib roast, removing the silver skin layer, then rolling and tying it into a filet facsimile that has marbling. 

Costco usually has this cut, at least in Fort Worth.

I tried the Costco cut once .. prepared by a lazy butcher because the silver skin hadn’t been removed.  Nice flavor but not the chew I expected or wanted.

Bone in NY Strip0dcc09d457b9ea0b99315a1787095cc1.jpgd14a740f4b303dcb191398898e4e9ecc.jpg

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On 4/17/2020 at 3:22 PM, mapplewhite132 said:

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828b5db5fce9c9bc8c40f3acaded320a.jpg

 

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Wife made a birthday dinner for me. A recipe from the NY Times. Ribeye cooked in cast iron with salsa verde, mushrooms and asparagus b907fead3817db87b683eea22027dfa9.jpgddabf356d45b4e88c4f26935a383fcdc.jpgb752386d3d1e9e3d4cce96814a6082aa.jpgf6aaf0b531e4965ed1522526e6ac86de.jpg07367de66ed6a5164d51b62828155e63.jpg

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3 hours ago, Errestaurants said:

Wife made a birthday dinner for me. A recipe from the NY Times. Ribeye cooked in cast iron with salsa verde, mushrooms and asparagus b907fead3817db87b683eea22027dfa9.jpgddabf356d45b4e88c4f26935a383fcdc.jpgb752386d3d1e9e3d4cce96814a6082aa.jpgf6aaf0b531e4965ed1522526e6ac86de.jpg07367de66ed6a5164d51b62828155e63.jpg

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Happy birthday buddy.  Mine's tomorrow.  I think we both out-kicked our coverage in the wife department for sure.

We "celebrated" our 17th anniversary 2 weekends ago.

I was not gifted with a steak similar to your post.

Smoked/reverse seared a tomahawk for the first time yesterday.
Best steak I’ve ever made
(Forgot to get better picks of the money shot)

But I’m only ever buying 2-3” thick steaks and starting them on the smoker for an hour from now on.

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Smoked/reverse seared a tomahawk for the first time yesterday.
Best steak I’ve ever made
(Forgot to get better picks of the money shot)

But I’m only ever buying 2-3” thick steaks and starting them on the smoker for an hour from now on.

cc26144e637dfa19d4027662271272fc.jpg

95f13e94f4595254cea135533bc1424e.jpg


Another convert. The oven works well too before searing.

Anniversary dinner with the wife - 24 years. Reverse sear is the way to go. Perfectly cooked from top to bottom. abc219b9842eace0263159cf6168302a.jpg

Didn’t realize I was out of lump for the BGE,
So I improvised and did these on the Blackstone along with some onions and shrooms, finished with a brown butter and garlic sauce and a Caesar. Overcooked probably 3 minutes but tasted pretty damn good.
Shells and cheese to appease the boy.
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My mom and i don't know how to cook for shit, but my buddy Sean (soldier from the Mack Brown thread on TOS) is ana amazing cook, and he came by the other day and gave us some really simple instructions for making a ribeye using a cast iron skillet and the oven, and honestly i think we nailed it. You guys can tell me what looks right/wrong about it, all i know is that it slammed. We were pretty pumped with how it. and out on the first try, and hopefully it only gets better from here.

 

 

What the fuck are you cutting the steak on?  It looks like you turned over a small plate and put in on a large plate.  I has a confuse.

7 minutes ago, South Austin said:

What the fuck are you cutting the steak on?  It looks like you turned over a small plate and put in on a large plate.  I has a confuse.

we did. those were part of the instructions for some reason. said to set the steak up like that and then loosely cover it in aluminum for a few minutes after pulling out of the oven. i think it had something to do with the juices flowing down or something? honestly not sure,  it that was apparently part of the whole thing. 

Well if Alton Brown says so.  I actually use his method for seared steak in the oven and don't recall that recommendation, but whatever. 

Not a bad start, Derka.  Nice looking sear for the first time.   

My mom and i don't know how to cook for shit, but my buddy Sean (soldier from the Mack Brown thread on TOS) is ana amazing cook, and he came by the other day and gave us some really simple instructions for making a ribeye using a cast iron skillet and the oven, and honestly i think we nailed it. You guys can tell me what looks right/wrong about it, all i know is that it slammed. We were pretty pumped with how it. and out on the first try, and hopefully it only gets better from here.
 
 

Nice work. You’ll have better results slicing it on a cutting board with a chefs knife or slicing knife.

yeah i think we were so excited that it didn't even occurred to us to take it off the tiny plate, lol. 

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Cook in the oven to your desired temp. Sear over fire.

Profit 

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20200424-205238.jpg

Edited by SurlyBDR
Don't forget to let it rest

3 minutes ago, South Austin said:

That’s pretty damn rare.

😆 No doubt!

I let it sit out for two or three hours before I throw it in the skillet.

I'm a fan of Alton Brown's method, but change the timing a little bit.  I go for 45 seconds each side on the stove top, before putting it in the oven for two minutes a side.

It seems to give it a little more char which I enjoy.

 

  • Author
1 hour ago, Somnio said:

I'm a fan of Alton Brown's method, but change the timing a little bit.

Just be sure to film it while you saw into it with a dull knife while it’s resting on the small plate upside-down on the bigger plate while calling your mom baby and cussing at her.

9 minutes ago, Landomatic said:

Just be sure to film it while you saw into it with a dull knife while it’s resting on the small plate upside-down on the bigger plate while calling your mom baby and cussing at her.

Look, I’ll give Derka props for making his mama a steak. But that was damn funny.

14 minutes ago, Onboard 2.0 said:

Tonight we eat.

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You glasses are upside down.  

3 minutes ago, Anastasis said:

You glasses are upside down.  

Not             any              more

20 minutes ago, Landomatic said:

Just be sure to film it while you saw into it with a dull knife while it’s resting on the small plate upside-down on the bigger plate while calling your mom baby and cussing at her.

No can do, but......

Moments before entering the 500° cast iron skillet.

Seasoned Ribeye

 

And moments before it was in my belly (No, that's not the whole steak.  I shared with my daughter).

Ribeye Plated

 

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Ribeye caps grilled over briqs and mesquite. Taking Paulie’s advice, I served them with baked potatoes.

e5242f9e46eb7d5854e73990a0342060.plist

350bd2029ad9f8d40c8299a39ce5f48c.plist

Dessert was blueberry cobbler a la mode, from a recipe borrowed from TOS ( @Brisketexan‘s iirc). 

9559ce9091c916682c8dd5c83277c52a.plist

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Edited by Dutch

Hey, how's it going?
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Please take that plate and every one like it that you own and throw them in the trash.
12 minutes ago, Dutch said:

Ribeye caps grilled over briqs and mesquite. Taking Paulie’s advice, I served them with baked potatoes.

e5242f9e46eb7d5854e73990a0342060.plist

350bd2029ad9f8d40c8299a39ce5f48c.plist

Dessert was blueberry cobbler a la mode, from a recipe borrowed from TOS ( @Brisketexan‘s iirc). 

9559ce9091c916682c8dd5c83277c52a.plist

55a3aa18d08e828ee5028a64f2d9a1db.jpg

Goddamnit I am out of rep at the moment. But that is some serious work. 

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