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Whole rib eye loin - prep questions
Posted on 10/21/16 at 9:06 am
Posted on 10/21/16 at 9:06 am
So I'm going to do some steaks at some point this weekend, and my Mother-in-law purchased a decent looking choice (hey it was a gift) rib eye loin. I have done whole tenderloins on the grill several times and have loved the results. I've also done prime rib in the oven and enjoyed that as well.
Should I
A-) slice it into individual steaks and freeze what I don't cook?
B-) cook entire loin like I would do a tenderloin (season with garlic, S&P, and butter and sear and finish slower)?
C-) prime rib in oven (I have to admit I'm more in the mood for a smokey version if anything)?
I would like some tips/suggestions, other than toss it out because it's choice not wagyu.
Should I
A-) slice it into individual steaks and freeze what I don't cook?
B-) cook entire loin like I would do a tenderloin (season with garlic, S&P, and butter and sear and finish slower)?
C-) prime rib in oven (I have to admit I'm more in the mood for a smokey version if anything)?
I would like some tips/suggestions, other than toss it out because it's choice not wagyu.
5
Posted on 10/21/16 at 9:23 am to Stexas
Aint nothing wrong with choice. Rub it an smoke it @ 225 deg until it gets close to 130 internal (less if you want it rare, more if you want it medium). Pull it, tent with foil and let rest. It should climb up to 135 deg, which is perfect imho. Slice and eat with some horseradish sauce.
Horseradish sauce:
Mayo
little sour cream
Creole Mustard
Lots of prepared horseradish
little cider vinegar
couple dashes hot sauce
Horseradish sauce:
Mayo
little sour cream
Creole Mustard
Lots of prepared horseradish
little cider vinegar
couple dashes hot sauce
Posted on 10/21/16 at 9:30 am to Stexas
I would kinda reverse sear it by smoking at 225 until it hits 120 then pulling it out and resting it before putting it in a hot oven/smoker/egg at 450-500 until it chars up the outside.
Posted on 10/21/16 at 9:38 am to Trout Bandit
I did that with a beef tenderloin a couple months ago. Turned out great.
Posted on 10/21/16 at 9:44 am to LSUballs
A slice of smoked prime rib with a side of blue cheese slaw and some taters. Whew baw!!!
Posted on 10/21/16 at 9:46 am to Trout Bandit
Posted on 10/21/16 at 9:56 am to Stexas
I would grill it whole and do a chimichurri.
Posted on 10/21/16 at 10:00 am to BlackenedOut
quote:
chimichurri
haven't found one that I really enjoy yet.
Posted on 10/21/16 at 7:24 pm to Stexas
Roast it in the oven at 225 until it gets to 125ish.
Remove it and let it rest from 30 minutes up to 2 hours.
Cut it into steaks and sear them on a scorching hot grill one minute a side.
You will get 99 percent medium rare meat and a great sear.
What exactly is a ribeye loin? I thought the ribeye came from the rib primal?
Remove it and let it rest from 30 minutes up to 2 hours.
Cut it into steaks and sear them on a scorching hot grill one minute a side.
You will get 99 percent medium rare meat and a great sear.
What exactly is a ribeye loin? I thought the ribeye came from the rib primal?
This post was edited on 10/21/16 at 7:33 pm
Posted on 10/21/16 at 7:42 pm to Stexas
Also, I'd dry brine it in the fridge overnight uncovered.
Coat it with kosher salt and give it a container to drip in.
Coat it with kosher salt and give it a container to drip in.
Posted on 10/21/16 at 8:43 pm to Stexas
First thing is quit apologizing. That is embarrassing.
Second cook as any posts above and be happy. Best tip I can give you is don't overlook.
Second best tip is do anything Adam Perry Lang tells you and you will do fine.
This is one I've done a few times and not a piece of fat left
And build board sauces. Great stuff.
Second cook as any posts above and be happy. Best tip I can give you is don't overlook.
Second best tip is do anything Adam Perry Lang tells you and you will do fine.
This is one I've done a few times and not a piece of fat left
And build board sauces. Great stuff.
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