Jump to content

Recommended Posts

Posted (edited)

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!9t1w2g.jpg

Edited by cknight
I'm an idiot and cant figure how to rotate
  • Like 4
Posted

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.  

 

?ui=2&ik=f0144bad5b&view=fimg&th=162d185

?ui=2&ik=f0144bad5b&view=fimg&th=162d185

?ui=2&ik=f0144bad5b&view=fimg&th=162d185

Posted

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.

Posted
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.  

 

?ui=2&ik=f0144bad5b&view=fimg&th=162d185

?ui=2&ik=f0144bad5b&view=fimg&th=162d185

?ui=2&ik=f0144bad5b&view=fimg&th=162d185

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.

  • Like 1
Posted (edited)
On 4/13/2018 at 10:23 AM, solamente73 said:

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

41433197361_7dbcee67da_c.jpg

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 by Braff Zacklin
Posted
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!

Posted
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.

  • 3 weeks later...
Posted
On 4/13/2018 at 12:23 PM, solamente73 said:

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

41433213181_8fe7ee47ce_c.jpg

41433191231_ee9a9835eb_c.jpg

26562037247_7babc11937_c.jpg41433197361_7dbcee67da_c.jpg

 

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!9t1w2g.jpg

The 2 of you are great Americans 

  • Like 1
Posted

$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.

40324531350_bef5100652_b.jpg

40324532370_da3a45d6ab_b.jpg

40324534160_b42017545f_b.jpg

 

  • Like 1
Posted
13 hours ago, dcbc said:

Family's out of town for the weekend. 

 

142valf.jpg

 

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???

  • Like 1
  • Haha 1
Posted
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!

hqdefault.jpg

  • Like 1
  • 2 weeks later...
Posted (edited)

 

On 5/13/2018 at 4:07 PM, brown water said:

2jff4ls.jpg

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 by brown water
Posted
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.  

Posted

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

67c5b6282d38c971653ba355dc7bc427.heic
789b39f1b040715e91e53c949414432d.heic
7962f7f2ad89c4796774b14d99f20202.heic
16861027bbca5a02cc4833dba77dd455.heic


Sent from my iPhone using Tapatalk

  • Like 2
Posted
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

74f1774f80d0653688b79eff430686c1.jpg8bd167306bde1b9f88354a53c719dc06.jpg

We're waiting, motherfucker. 

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...