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Yeah man!! Ready to rumble with our Prime boneless ribeyes from Wild Fork. Here they are this morning after dry brining overnight...
I'll be doing these via sous vide que. Will hit them with coarse black pepper and some garlic powder, then vac seal with a glug of EVOO and a bay leaf for a few hours at 125/52 prior to searing over a bed of raging Kingsford to hit 130-132/54-55. Is it dinnertime yet?!? -
Well dang. Apparently the universe has turned inside out, because my DIL's baby shower is today and I am expected to be there. Since when did men get included in baby showers, and whose idea was it to have a baby shower on National Ribeye Day? The world is truly headed down the drain.Comment
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Dang, I’m going to my parents house and watching my family eating some sucky pizzas from some take and bake dive. Envious of your steaks today! Looking forward to seeing them all!Comment
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Dinner plans: ribeye for me, tenderloin filet for Mr. fzxdoc. Might rustle up some shrimp, too--thanks for the shrimpy inspiration and for getting all of us excited about National Ribeye Day, FireMan . You're the best!
K.Comment
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Dang, hate to miss this but we have a NWSL soccer match tonight. ☹️ I’ll be enjoying your cooks vicariously.Comment
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Serendipity...had no idea that it was Ribeye day, but have a couple of them ready to go on the grill tonight. It's our semi-standard weekend meal before the work week begins...Comment
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After being reminded by this thread I’ve got a Prime 1.5 pounder being defrosted now. The idea of pairing it with shrimp sounds great too.Comment
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You guys suck! Ya’ll knew darn good and well I was starting my diet this week, but do y’all care? Obviously not! So someone has to go and start some stupid Ribeye Day? Yall know how much I hate steaks! I’m only going to do this in the spirit of cooperation because, well, that’s just the kind of guy I am…
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GG, I’m going to boil it first, maybe 30 minutes with a little Liquid Smoke. You know, to get it tender. Then I’m going to microwave it at the end for that gorgeous crust! -
Panhead John You had me at Liquid Smoke you smooth talker. Sign me up!
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I’ll look in the freezer and check if I have any left. I haven’t considered having another Rib Eye for a while. On April 22nd I smoked and reverse seared a 2-inch 1.65 pound Prime rib eye I had B&E Meats cut for me. It was perfect and I had two steak, eggs and hash brown breakfasts with the leftovers.
On the 24th we had a celebration dinner with two of my kids at Asadro in Kent, WA. I was curious if they could get close to the ribeye I cooked. It is a Mexican steak house and they offer three main options of Prime Rib Eye; American Cross Wagyu, Australian Full Blood Wagyo, and Japanese Wagyu. I went for the “16oz Full Blood Wylarah Luxury wagyu from the best of the best in Australia, achieving the perfect balance of flavor and marbling.”
I am humbled to admit it was every bit as good as mine and probably better. That is very rare, pun intended, for me to experience in a restaurant. Who would have thought an unpretentious Mexican steak house may be better than the top Steak Restaurants in the Seattle area.
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I'm ready, 35mph winds be damned. Nearly 2" thick 62 day dry aged ribeye from a primal I bought from Creekstone Farms. Shrimp sound good as a side, might do my Gochujang shrimp with Hatch and Tasso cheese grits.
Dry brining, then will season with Six Gun Grill Seasoning sent to me by holehogg
Last edited by 58limited; April 27, 2024, 09:28 PM.Comment
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Ribeyes, shrimp skewers, Kruez sausage, Best Stop boudain, pimento creamed corn and tiramisu for dessert for my B’day. Pix later
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We are underway... steaks vac sealed and in the meat jacuzzi. Will be making some of Them Taters (Jess Pryles recipe) and a steamed veg, either zucchini or broccoli TBD.
And of course, this is today's theme song... Oh, Sous Vide Que!
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Well, I did not have the energy to cook the shrimp and I am glad about it. I did cook the Porter Road Rib Eye on my wee Smokey Joe. Cooked it straight over some not raging Kingsford. 1 minute a side until 117 to 119 internals. So that was it, just the Porter Road R.E. First bite was
exquisite and I made some kind of a sound. The steak was accompanied by cold Monkey Picked White Tea with a touch of monk fruit. Finest meal I have had in awhile.Last edited by FireMan; April 28, 2024, 05:26 AM.Comment
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Way to kick off the Amazing Ribs Rib Eye Day Fire Man! 👍 -
I blew the intended shrimp off, too, FireMan. It would have been too much food. We could barely finish what we had, without the shrimp. Tonight's dinner: shrimpfest.
I'm liking the look of that crust and the nice red center on your ribeye. No wonder it tasted so good.
You and Smokey Joe "done good".
Kathryn
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Our ribeye done on the SnS kettle. Dry brined, rubbed with Oakridge Carne Crosta, Served with parsley potatoes, green beans, and Chimichurri on the side.
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