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Started By
Message
re: So my wife came home from costco with a 3lb bone in ribeye, WWYD?
Posted on 6/17/16 at 8:08 pm to Canard Noir
Posted on 6/17/16 at 8:08 pm to Canard Noir
PIIHB
0
Posted on 6/17/16 at 8:14 pm to NOLAGT
quote:
Idk about hot searing for that long per side tho?
I'd probably do half that, honestly. 3 mins seems like a lot to me.
Posted on 6/17/16 at 8:20 pm to Matisyeezy
quote:
3 mins seems like a lot to me.
A lot a lot. Need to make sure its as hot as the stove/grill will get, then minute to a minute and a half max
Posted on 6/17/16 at 8:21 pm to weskarl
It's probably right if he wants that gradual coolness down to the rare center, especially for a 3+ inch steak.
Posted on 6/17/16 at 8:27 pm to GRTiger
The sear is more about the crusting, though, right? Get all that Maillard goodness happening.
You're pretty much cooking it more or less to what you want with the initial, low temp cooking.
Paging Jax to offer clarity
You're pretty much cooking it more or less to what you want with the initial, low temp cooking.
Paging Jax to offer clarity
Posted on 6/17/16 at 9:28 pm to Matisyeezy
Yea, OP threw a wrench in the RS machine with wanting this line of rare in the middle of MR. I'm all turned around, but I'd probably remove from the low heat early, and leave on the high heat longer to try and achieve.
We need pics of this warlock.
We need pics of this warlock.
Posted on 6/17/16 at 9:32 pm to GRTiger
quote:
We need pics of this warlock.
That was a 45oz steak. He isn't coming back tonight.
Posted on 6/17/16 at 9:32 pm to Matisyeezy
quote:
Paging Jax to offer clarity
I concur.
The steak should be nice and dry on the surface after you pull it at 110. Let it rest about 10-15 minutes while you heat up your grill or cast iron skillet. Letting it rest right before you sear it allows you to cut into it immediately after the sear.
1 minute on each side should be about right. You don't want to cook the inside anymore, just get it nice and crusty on the outside.
Posted on 6/17/16 at 9:40 pm to LSUSPARKY621
quote:
Keep us posted on how it turns out. I usually do the first part in the oven, never tried it indirect grill
One of the main reasons I RS is for that added grill flavor. Either just lump or some smoke wood depending. A hard hot fast steak cook is great but letting it sit in the lower indirect temp for a while allows it to pick up some different flavors.
I never cooked one that thick so idk how long is sear. I'd do my usual cook to temp close to what I want and then sear 1-1.5min per side.
Posted on 6/17/16 at 10:37 pm to Btrtigerfan
Took me longer to finish up than I thought it would and my neighbors had a minor emergency that I had to help with.
The steak came out extremely well, 35 minutes indirect on the gas grill when I took it off at 105F in the center. You've seen that much so I put a cast iron in the oven at 500F on broil. Dropped the steak in and broiled about 3 minutes. Flipped the steak and added a large pat of butter with some fresh thyme in the skillet. Removed the steak from the oven and put it on high heat stove top while spooning the brown butter over the top of the steak for another 3-4 minutes. Here's how it came out...
[/img]
Let it rest 10 minutes and here's the end product. Slightly overdone for what I wanted and needed to rest another 5 minutes, evidenced by the lost juices, but it was getting late and delicious nonetheless...
[/url][/img]
The steak came out extremely well, 35 minutes indirect on the gas grill when I took it off at 105F in the center. You've seen that much so I put a cast iron in the oven at 500F on broil. Dropped the steak in and broiled about 3 minutes. Flipped the steak and added a large pat of butter with some fresh thyme in the skillet. Removed the steak from the oven and put it on high heat stove top while spooning the brown butter over the top of the steak for another 3-4 minutes. Here's how it came out...
[/img] Let it rest 10 minutes and here's the end product. Slightly overdone for what I wanted and needed to rest another 5 minutes, evidenced by the lost juices, but it was getting late and delicious nonetheless...
[/url][/img] This post was edited on 6/17/16 at 11:32 pm
Posted on 6/17/16 at 10:40 pm to Canard Noir
I'll allow it.
Good on you.
Good on you.
Posted on 6/17/16 at 11:02 pm to Canard Noir
Well done sir (no pun intended)
I suddenly want to take a trip to Costco
This post was edited on 6/17/16 at 11:03 pm
Posted on 6/17/16 at 11:53 pm to Canard Noir
That's good looking. Didn't quite get that extra rare strip in the center, but the reverse sear kind of forces the consistency. Nothing wrong with that in my book.
Posted on 6/18/16 at 12:23 am to GRTiger
This post was edited on 6/18/16 at 1:07 am
Posted on 6/18/16 at 12:30 am to Canard Noir
This post was edited on 6/18/16 at 12:39 am
Posted on 6/18/16 at 1:06 am to Canard Noir
BadAss....
Posted on 6/18/16 at 2:00 am to Canard Noir
Good lord that looks perfect for me.
Posted on 6/18/16 at 6:11 am to Canard Noir
I wish I had 2 sets of hands, so I could give that 4 thumbs up!
Posted on 6/18/16 at 7:24 am to Ric Flair
quote:
Honestly I'd probably cut it in half (butterfly but all the way), and cook it like a normal steak.
Lawd.
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