April 11, 20187 yr Mrs. Cknight was out of town last weekend so picked up a 1.75lb prime tomahawk ribeye from Costco. Did a reverse sear on the WSM and it turned out great! Edited April 11, 20187 yr by cknight I'm an idiot and cant figure how to rotate
April 17, 20187 yr Bought a dry aged bone-in ribeye and reverse seared it last night. Have only done 1 dry aged steak previously. Internal temp read 128 degrees so I took it out and noticed it did NOT feel like 128 degrees - felt more medium. Gave it a VERY quick sear and, sure enough, steak came out looking on the high end of medium. Is this normal with dry aged steaks? Again, not too familiar with cooking these. I did use a new BT meat thermometer so maybe that was just off or I just had it up against the bone. Regardless, tasted fucking amazing. Flavor and texture were spot on - color just wasn't that beautiful red that we typically get.
April 17, 20187 yr And I would say that if it tasted good that is the most important thing. Ribeye can be cooked a little farther in my opinion, being as fatty as they are.
April 17, 20187 yr 1 hour ago, BearCountry11 said: Bought a dry aged bone-in ribeye and reverse seared it last night. Have only done 1 dry aged steak previously. Internal temp read 128 degrees so I took it out and noticed it did NOT feel like 128 degrees - felt more medium. Gave it a VERY quick sear and, sure enough, steak came out looking on the high end of medium. Is this normal with dry aged steaks? Again, not too familiar with cooking these. I did use a new BT meat thermometer so maybe that was just off or I just had it up against the bone. Regardless, tasted fucking amazing. Flavor and texture were spot on - color just wasn't that beautiful red that we typically get. What was your oven at for the cook portion? The higher the oven, the more carryover you are going to get, something in the neighborhood of 3-5 degrees. Going immediately to the sear is going to keep cooking it. So, either 1) pull it earlier at 120 or so and immediately sear, or 2) let the steak rest 10 minutes (something non-metal would be ideal) and then sear it. I have been doing #2 because it is foolproof but #1 is likely a better steak but has a learning curve.
April 17, 20187 yr On 4/13/2018 at 10:23 AM, solamente73 said: 2.4lbs. of Chicago-style ribeye, over mesquite. You, sir, are an asshole. I was about to say, "Well done, sir," but there is nothing well done about that beautiful hunk of steer. Edited April 17, 20187 yr by Braff Zacklin
April 17, 20187 yr 2 hours ago, Dr Fear said: What was your oven at for the cook portion? The higher the oven, the more carryover you are going to get, something in the neighborhood of 3-5 degrees. Going immediately to the sear is going to keep cooking it. So, either 1) pull it earlier at 120 or so and immediately sear, or 2) let the steak rest 10 minutes (something non-metal would be ideal) and then sear it. I have been doing #2 because it is foolproof but #1 is likely a better steak but has a learning curve. I had it at 225. I typically go right to the sear once it comes out of the oven then let it rest. I’ll try both and see what works best. Thanks!
April 17, 20187 yr 2 minutes ago, BearCountry11 said: I had it at 225. I typically go right to the sear once it comes out of the oven then let it rest. I’ll try both and see what works best. Thanks! Given ample time, I also like using 225, only 1-2 degrees of carryover. The other good thing about letting the steak cool down a bit pre-sear is that you don't have to re-rest them. They are ready to eat right off the sear.
April 23, 20187 yr On 4/13/2018 at 11:23 AM, solamente73 said: 2.4lbs. of Chicago-style ribeye, over mesquite.
May 13, 20187 yr Just picked up my ribeye primal that HEB was nice enough to dry age 40 days for me. Edited May 13, 20187 yr by brown water
May 13, 20187 yr Author 10 minutes ago, brown water said: Hard to believe something that disgusting can turn into something so beautiful.
May 14, 20187 yr Fine, I'll say it. I do not like dry aged steak nearly enough to fool with it. Or pay extra for it.
May 15, 20187 yr On 4/13/2018 at 12:23 PM, solamente73 said: 2.4lbs. of Chicago-style ribeye, over mesquite. On 4/11/2018 at 1:37 PM, cknight said: Mrs. Cknight was out of town last weekend so picked up a 1.75lb prime tomahawk ribeye from Costco. Did a reverse sear on the WSM and it turned out great! The 2 of you are great Americans
May 15, 20187 yr $5.99/lb Choice porterhouse (marinaded in Cholula and Uncle Chris' then grilled over mesquite) and some jalapeno mashed for a quick weeknight dinner. One steak fed the whole family.
May 16, 20187 yr On 4/9/2018 at 9:51 PM, luke duke said: If you have to ask, you can't afford it. Sorry to tease you guys, but I don't plan to cook it for at least 2 weeks. Has it been two weeks yet?
May 20, 20187 yr Author 13 hours ago, dcbc said: Family's out of town for the weekend. That’s a good start. The pics of the strippers and cocaine didn’t show up though. Not sure if it’s an imgur thing or???
May 21, 20187 yr On 4/17/2018 at 1:29 PM, BearCountry11 said: I had it at 225. I typically go right to the sear once it comes out of the oven then let it rest. I’ll try both and see what works best. Thanks!
June 3, 20187 yr On 5/13/2018 at 4:07 PM, brown water said: Finally got around to cooking a couple of these last night along with some strips and filets for an overdue dinner with family and a few friends at the new house. Edited June 3, 20187 yr by brown water
June 5, 20187 yr On 6/3/2018 at 5:44 PM, hornbri said: That looks amazing. reverse sear? Very hot cast iron then into a 350 oven. A few degrees short of target internal temp out to the smoker for a couple minutes. Rest under loose foil about 5 minutes before serving.
June 8, 20187 yr Since Luke Duke refuses to update us on his A5 Wagyu, I decided to take matters into my own hands Edited June 8, 20187 yr by Mack Tripper
June 8, 20187 yr 55 minutes ago, Mack Tripper said: Since Luke Duke refuses to update us on his A5 Wagyu, I decided to take matters into my own hands Please report back ASAP.
June 8, 20187 yr 1 hour ago, Mack Tripper said: Since Luke Duke refuses to update us on his A5 Wagyu, I decided to take matters into my own hands
June 9, 20187 yr While we're waiting on wagyu updates, here are some his and hers Friday night fillets. Mesquite...
June 11, 20187 yr Stopped and got a prime t bone from HEB, it was open, on sale for 9.99 Reversed searedGrilled some okra and did some sprouts and shroomsI need to work on my food photography skillsSent from my iPhone using Tapatalk
June 11, 20187 yr On 6/8/2018 at 11:19 AM, Mack Tripper said: Since Luke Duke refuses to update us on his A5 Wagyu, I decided to take matters into my own hands We're waiting, motherfucker.
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