I pledge to post more pictures of this STEAK

[luke duke 6412]

$120

[Hank_Hill 18785]

It’s crazy that that sounds reasonable.

[Landomatic 3813]

yeah not bad

[cknight 184]

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, 2018 by cknight
I'm an idiot and cant figure how to rotate

[SMUlawUTgrad 81]

Impressive

[Buzzrock 14901]

Jack Straw would approve. So would his dog.

[solamente73 1132]

2.4lbs. of Chicago-style ribeye, over mesquite.

[BearCountry11 1234]

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.  

 

[Landomatic 3813]

Can’t see shit

[huge 3793]

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.

[Dr Fear 1268]

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.

[Braff Zacklin 13551]

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, 2018 by Braff Zacklin

[Anastasis 23454]

this whole imgur thing is really a buzzkill. 

[BearCountry11 1234]

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!

[Dr Fear 1268]

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.

[Bo 139]

In for the rofl tips...

[CowboyFred 1151]

On 4/13/2018 at 11:23 AM, solamente73 said:

2.4lbs. of Chicago-style ribeye, over mesquite.

[brown water 3775]

Just picked up my ribeye primal that HEB was nice enough to dry age 40 days for me.  

 

Edited May 13, 2018 by brown water

[brown water 3775]

[brown water 3775]

[brown water 3775]

[Landomatic 3813]

10 minutes ago, brown water said:

Hard to believe something that disgusting can turn into something so beautiful.

[huge 3793]

Fine, I'll say it.  I do not like dry aged steak nearly enough to fool with it.  Or pay extra for it.

[CooterBrown 18001]

Looks like I'll be having a heart attack in the near future.

[Bogeywon 2519]

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 

[solamente73 1132]

$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.

 

[Landomatic 3813]

Cholula on a steak?

[solamente73 1132]

Oh, you bet.  Adds a nice little kick of flavor on the cheaper steaks.

[Landomatic 3813]

I think I’d rather just not have a cheaper steak.

[Mack Tripper 696]

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?

[dcbc 14464]

Family's out of town for the weekend. 

 

 

Edited May 20, 2018 by dcbc

[Landomatic 3813]

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???

[luke duke 6412]

Has it been two weeks yet?

Not yet. It’s still in the freezer.

[JimmyHoffa 1188]

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!

[brown water 3775]

 

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, 2018 by brown water

[brown water 3775]

[brown water 3775]

[brown water 3775]

[Hank_Hill 18785]

Go fuck yourself 

[hornbri 1391]

That looks amazing. reverse sear?

[next2naus 436]

Rox...it's a clove of Garlic. not a pod.

[brown water 3775]

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.  

[Mack Tripper 696]

Since Luke Duke refuses to update us on his A5 Wagyu, I decided to take matters into my own hands

Edited June 8, 2018 by Mack Tripper

[BearCountry11 1234]

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. 

[Anastasis 23454]

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

 

[solamente73 1132]

While we're waiting on wagyu updates, here are some his and hers Friday night fillets.

Mesquite...

[TXLNGHRN10 341]

Stopped and got a prime t bone from HEB, it was open, on sale for 9.99
Reversed seared
Grilled some okra and did some sprouts and shrooms
I need to work on my food photography skills







Sent from my iPhone using Tapatalk

[pops 6980]

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. 

[solamente73 1132]

@TXLNGHRN10 repped for the t-bone.  They don’t get enough love IMO and are great.

[Baboontyme 2809]

Little post workout snack for lunch. Was good.