Bought a 17lb Prime whole boneless ribeye at Costco and sliced it up tonight. Dry brined and vacuum sealed a lot of steaks for a lot less money. What a beautiful stack of steaks waiting to be cooked and eaten. The challenge I faced was the biggest knife I have is not big enough to easily work through that huge mass of meat.
I already bought the Dexter 12" serrated knife (as recommended by several people here) for slicing through cooked meat, but that doesn't look like any of the knives I see butchers use on uncooked meat. Any recommendations on a big knife for this task?
Simple Steak Slicing: Cutting a steak is not as simple as slicing a loaf of bread. There are a few small details that must be observed in order to get a clean, solid looking cut. I have seen the same mistakes made on numerous occasions, and the difference in the appearan…
I have found that the single most useful knife I have in my block is a large Santoku. It's has a blade that is something like 8-9", is easily controlled, and is heavy enough to slice through just about anything. It's my go to knife for prepping ribs, butts, briskets, etc.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
I guess serrated knives are OK, but I'm not a fan. Seems a little too closely related to a saw, and when they get dull, they can only really be sharpened by a professional with the proper equipment. I vote with Meathead on this one, I have the 9" Rapala fillet knife (amazon~$25). Also have had the ~7" version for actual fishing for over 30 years, and a little work brings the blade right back to crazy sharp. For really big stuff, I have a 12" non-descript knife that I picked up a few years ago on ebay. Took a little work, but it is now also very sharp. Meanwhile a number of high$ name brands are in the closet gathering dust.
I love the Spyderco Triangle sharpener. Have one in the kitchen and one in the camper -- sharpens just about everything including my serrated bread knife.
Did some work like I think you're trying to do. Costco choice ribeye subprimal. I got it to dry age, but to fit it in my box, had to take a couple of steaks off, so the Vic got some use.
I should probably put it back in true. But still very smooth cuts. They should sear pretty evenly.
Big knife recommendation?
Comment