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Posted
11 hours ago, Lat22 said:

Doing one today with a heavy influence by Meat Church. I was going to do the 500 degree/two hour method but my BIL has fancy Miele ovens that have cooling fans. Going conventional instead. 
 

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I don't trust Germans, let alone a German oven, to cook a big slab of beef for me. 🤣 Wurst? Yes. 

Posted
33 minutes ago, Jerry Callo said:

 

@jimmyjazz horseradish sauce was a hit again this year. 

I couldn't find the dijon mustard I had bought, so I used 2 tsp regular yellow mustard instead of 3 tsp dijon.

Nobody noticed.  Suckers.

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Posted
33 minutes ago, Gil Bang said:

But...you heat it, right? 

I assume you grill it for a minute or two? 

Absolutely.  Since I can't reheat and keep it medium rare, I thinly slice and fully cook with onions and peppers. 

Posted
3 minutes ago, Jerry Callo said:

Absolutely.  Since I can't reheat and keep it medium rare, I thinly slice and fully cook with onions and peppers. 

Yeah, I don't think I've ever had a cheesesteak that isn't essentially "well done".  It's just too thinly sliced.  Good use for leftover prime rib.

Posted

I normally cook mine on the rare side of medium rare. This one I took to 129 @ 200 before I pulled it, cranked the oven to 525 and blasted for 9 minutes. I think that I think now that this cut is a little bit better when it's more on the medium rare + side. It was very good. 

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Posted
21 hours ago, Jerry Callo said:

Absolutely.  Since I can't reheat and keep it medium rare, I thinly slice and fully cook with onions and peppers. 

 

21 hours ago, jimmyjazz said:

Yeah, I don't think I've ever had a cheesesteak that isn't essentially "well done".  It's just too thinly sliced.  Good use for leftover prime rib.

Y'all use real cheese or the whiz shit? 

Posted

Did the 500 rule Christmas day.  Very easy and worked perfectly.

Used mustard as a binder and coated heavy with coarse sea salt and black pepper on 4 rib roast.

Heated oven to 500 degrees.

Cooked at 500 degrees for 30 minutes.

Turned off oven and did not open for 2 hours.

Watched temp probe and at 2 hours, was a perfect 130 degrees.

Pulled, rested for 30 minutes and then slice/serve.

Family ate every bite.  Will do again.

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