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Started By
Message
So my wife came home from costco with a 3lb bone in ribeye, WWYD?
Posted on 6/17/16 at 6:16 pm
Posted on 6/17/16 at 6:16 pm
Short story, sent my awesome wife for some needed essentials and she wanted to surprise me by getting this monster and not sure how I want to tackle it. I was thinking about standard salt, pepper, and garlic powder, searing on a cast iron, and then finishing on either my gas or charcoal grill until mid rare. Got to get started soon, anybody got a better idea?
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inb4: reverse sear and maybe this is a perfect candidate
[/url][/img] [/url][/img] inb4: reverse sear and maybe this is a perfect candidate
6
Posted on 6/17/16 at 6:17 pm to Canard Noir
Send wife and steak to me...I know what to do.
Posted on 6/17/16 at 6:23 pm to Canard Noir
Is that prime? Hell of a price if so.
I'd RS the F out of that.
Eta:
Also, pound your wife's potato for me for that solid gesture.
I'd RS the F out of that.
Eta:
Also, pound your wife's potato for me for that solid gesture.
This post was edited on 6/17/16 at 6:24 pm
Posted on 6/17/16 at 6:26 pm to GRTiger
Costco has incredible prices on meat. Got 4 prime 11oz filets Afro about $60. Also grabbed two big flank steaks for $26
Posted on 6/17/16 at 6:26 pm to GRTiger
quote:
I'd RS the F out of that.
I agree with this.
Skip the garlic. Salt and pepper now. Mix fresh garlic with some butter to serve on top.
Make sure that bone will fit in what you plan to sear with. Oil up your grill hot grates and get a similar effect.
Posted on 6/17/16 at 6:28 pm to GRTiger
quote:
Is that prime? Hell of a price if so.
Yes it is, and yes, the price is phenomenal which is why she bought it. It's just the two of us so I guess we'll be eating steak for next several days. Still, I want to approach it like I would a normal steak but it's probably 4" thick, I'm a bit intimidated...
This post was edited on 6/17/16 at 6:31 pm
Posted on 6/17/16 at 6:30 pm to Canard Noir
My grandfather would eat that well done....criminal
I'd have to cook it on high for like an hour so all the pink was out of it. I refuse to cook him steak anymore.
I'd have to cook it on high for like an hour so all the pink was out of it. I refuse to cook him steak anymore.
Posted on 6/17/16 at 6:32 pm to Canard Noir
quote:
it's probably 4" thick, I'm a bit intimidated
Use a probe thermometer if you have one. Get it close in your oven or offset grill, then sear to finish. It looks beautiful.
Posted on 6/17/16 at 6:33 pm to Canard Noir
The only thing I did differently when I had a big piece like that was put the oven on 275 instead my normal 220.
Took it out at 110 and let it get up to and settle at 115. Slapped it directly on the grates of the high powered side burner for 60-90 seconds a side.
Took it out at 110 and let it get up to and settle at 115. Slapped it directly on the grates of the high powered side burner for 60-90 seconds a side.
Posted on 6/17/16 at 6:33 pm to Geauxld Finger
quote:
My grandfather would eat that well done....criminal I'd have to cook it on high for like an hour so all the pink was out of it. I refuse to cook him steak anymore.
I'd never dream of such a thing. I'm thinking just on the high side of 130 in the center. A thin strip equal to blue rare in the center would be perfect for both of us...
Posted on 6/17/16 at 6:35 pm to Canard Noir
quote:
A thin strip equal to blue rare in the center would be perfect for both of us.
If you prefer it cooler as it gets more to the center, dont reverse sear.
I feel like blue rare is closer to 120 than 130.
Posted on 6/17/16 at 6:43 pm to Geauxld Finger
quote:
My grandfather would eat that well done....criminal
IT WASN'T CRIMINAL WHEN HE WAS GUTTIN NAZIS YOU SNOT NOSED PUNK!
Disclaimer: I know nothing about your Grandfather other than he apparently liked his steaks well done
Posted on 6/17/16 at 6:45 pm to GRTiger
quote:
you prefer it cooler as it gets more to the center, dont reverse sear. I feel like blue rare is closer to 120 than 130.
I'm hoping for mid rare/ deep pink through most of the steak with a thin, almost raw center. Give me that and some near burnt ribeye fat on the corners and I'll be a happy man. You think 120 on the Maverick thermometer would achieve that?
Posted on 6/17/16 at 6:59 pm to Canard Noir
quote:
I'm hoping for mid rare/ deep pink through most of the steak with a thin, almost raw center. Give me that and some near burnt ribeye fat on the corners and I'll be a happy man. You think 120 on the Maverick thermometer would achieve that?
120 is high for blue center if reversing searing -- I normally take mine out at 118, sear for a minute each side and it's on the rarer side of med-rare.
Which Costco? Houston right? I need one of these in my life.
Posted on 6/17/16 at 7:46 pm to weskarl
I decided to try a reverse sear. I've got it on indirect heat on my gas grill with salt and pepper with a tad of garlic powder. I'm going to take it off before temp is 110F then sear it on my pre-warmed cast iron for about 3 minutes per side. Going to serve with yellow ground grits and creamed fresh spinach. Here we are getting started on the grill...
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[/img]Posted on 6/17/16 at 7:49 pm to weskarl
weskarl, yes, Houston, wife said she went to Costco at Bunker Hill. They apparently had a new refrigerated area just to promote this deal.
Back to the play by play...
Back to the play by play...
Posted on 6/17/16 at 7:50 pm to Canard Noir
In for results. I'd RS that as well....I like cooking that way if I have time. Idk about hot searing for that long per side tho?
Posted on 6/17/16 at 7:50 pm to Canard Noir
Honestly I'd probably cut it in half (butterfly but all the way), and cook it like a normal steak.
Posted on 6/17/16 at 7:56 pm to Canard Noir
quote:
indirect heat on my gas grill
Keep us posted on how it turns out. I usually do the first part in the oven, never tried it indirect grill
Posted on 6/17/16 at 8:05 pm to Canard Noir
Don't leave us hanging...
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