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Started By
Message
re: Ribeye Cooking Tips
Posted on 6/2/17 at 9:09 am to Honky Lips
Posted on 6/2/17 at 9:09 am to Honky Lips
quote:
You need to take a look in the mirror son
1
Posted on 6/2/17 at 9:10 am to Janky
They both need to apologize right this minute
Posted on 6/2/17 at 9:12 am to malvin
Posted on 6/2/17 at 9:13 am to Honky Lips
Go make something, take a pic, and back your technique up.
That's the only way you'll get any credibility here. As of now, you've got none.
That's just the way it is.
That's the only way you'll get any credibility here. As of now, you've got none.
That's just the way it is.
Posted on 6/2/17 at 9:18 am to BRgetthenet
I smell an F&D steak throw down
Posted on 6/2/17 at 9:19 am to CoachChappy
Not until the sprinkle and no sprinkle crawfish cook off
Posted on 6/2/17 at 9:24 am to CoachChappy
quote:
I smell an F&D steak throw down
I volunteer to blind taste test.
Posted on 6/2/17 at 10:50 am to BRgetthenet
quote:
Best of all, it enables you to smoke the one cut of beef most people would never dare cook in a smoker.
This all day long, cooked a few really nice hand cut ribeyes (2 inch) recently by reverse searing then flame searing on pellet grill, the comments on the addition of the smoke flavor were all very highly complimentary, and this was a tough crowd.
Don't get your hate for the skillet though, if just popping a few out for dinner it works just fine, or at least it does for me.
I just don't believe in letting perfection become an enemy of good enough.
Posted on 6/2/17 at 2:30 pm to t00f
quote:
Sometimes reverse sear but to be honest depending on the steak it's more effort than it's worth.
I only reverse sear on a roast or something big like that. I'm like you, a 2 minute or so sear per side on my BGE at 600+ degrees is perfect for my people. They like theirs rare.
Posted on 6/2/17 at 3:56 pm to LSUBoo
Agreed, Honky Lips, generally speaking where are you located? We are going to make this happen
Posted on 6/2/17 at 6:41 pm to Jones
quote:
How does this happen in the cast iron method mentioned
It doesn't. Chackbay baw is the worst shitposter on this board.
Posted on 6/2/17 at 7:46 pm to lsutrojan1
Slow cook, low heat in a ceramic pan.
All four edges first. Each side 10-15 minutes. Butter on flip. When the butter turns color, dump and finish.
Something similar on the grill. All four edges first is the commonality, and the necessity.
All four edges first. Each side 10-15 minutes. Butter on flip. When the butter turns color, dump and finish.
Something similar on the grill. All four edges first is the commonality, and the necessity.
Posted on 6/3/17 at 9:27 am to CoachChappy
quote:
Agreed, Honky Lips, generally speaking where are you located? We are going to make this happen
I'll cook a steak for the board, but frick chackbay. The only way I'll meet that guy is at Sonic.
Posted on 6/3/17 at 9:33 am to Honky Lips
Pictures from the last food board throw down.
Posted on 6/3/17 at 9:37 am to Aubie Spr96
quote:
I only reverse sear on a roast or something big like that. I'm like you, a 2 minute or so sear per side on my BGE at 600+ degrees is perfect for my people. They like theirs rare.
Yep, I usually put the thermometer (igrill) right on the grill so I know the real temp at grill level and in and out in a few minutes per side and it's fantastic. Medium rare usually but when you know the IT temp it's pretty flawless.
Posted on 6/3/17 at 10:03 am to Jones
quote:
Kosher salt and black pepper. Super hot cast iron skillet. Sear one side, flip, add butter, fresh Rosemary and whole peeled garlic. Spoon butter over steak while side two cooks. Remove and let sit 5 minutes before eating.
I don't get the downvotes here. This method is not bad at all.
I like them seared too but I don't use any butter. Just season the steaks and drop 'em in the pan. While the steaks are resting, I make a little sauce for them. Finely chopped shallots wilted in the same pan, add cognac to deglaze and a little stock, cook that down and add Dijon mustard. Serve the sauce on the steaks with some parsley on top if you want. Yummy.
This post was edited on 6/3/17 at 10:05 am
Posted on 6/3/17 at 10:35 am to lsutrojan1
+1
Reverse Sear
Reverse Sear
Posted on 6/3/17 at 10:37 am to lsutrojan1
First thing I do is salt the hell out of them with kosher salt....salt, lots of salt. I normally do this in the morning, then put them in the fridge lightly covered with plastic wrap. A couple hours before the cook I season them with crushed black pepper and fresh coffee grounds, both sides. I then reverse sear, in the oven till 120 for me ..125 for the wife... then onto the kamado at 700 1.5 mins. each side. Spread little butter on top as they are plated Enjoy...
edited for old man fat fingers
edited for old man fat fingers
This post was edited on 6/3/17 at 11:43 am
Posted on 6/3/17 at 10:44 am to unclejhim
quote:
in the oven till 220 for me ..225 for the wife... then onto the kamado at 700 1.5 mins. each side.
The sear seems unnecessary at that temp.
Posted on 6/3/17 at 10:51 am to lsutrojan1
STEAK FIGHT THREAD!
I love that our fight threads change with the seasons. When it gets cold, we're going back to fighting over okra and tomatoes in gumbo.
I love that our fight threads change with the seasons. When it gets cold, we're going back to fighting over okra and tomatoes in gumbo.
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