Ribeye, thick, been dry brining for a few days.
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You having ribeye for breakfast? Not that there is anything wrong with having steak for breakfast. I love me some steak and eggs 👍. -
Enjoy that ribeye.... And your vacation..... and like DWCowles said there is nothing wrong with ribeye for breakfast...
curious to see though what you think of the big chill recipeComment
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Happy Vay cay!Comment
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Jerod Broussard are you going to smoke them before searing? We did that last weekend with ribeyes and they were excellent...a huge hit with the family.
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Let us know how that Vacay Steak turns out, Jerod Broussard . I'm guessing you won't be counting chickens in your sleep for the next week or so. Enjoy!
TBoneJack , that meal looks awesome.
KathrynComment
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Ah, the joys of being an administrator, Jerod Broussard . Congrats on the (well deserved) promotion.
Kathryn
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Super tender. Didn't think a good ribeye needed anymore tenderness. My pit temp shot up to 271 (hence the slight banding), too busy trying to gather what I need for the Big Bad Beef Rub and finish this. Grates were still a little hot but I was ready for some ribeye.
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Looks great - did you get much smoke flavor?Comment
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A little, I ran straight KBB. I'm not much on smokiness on a steak. Just a salty/peppery/crustiness pile of goodness.Last edited by Jerod Broussard; March 26, 2017, 03:42 PM.
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Beautiful!Comment
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Thank you Jerod for making my tummy rumble. I am so Jealous right now and gnawing on my phone.Comment
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That looks delicious! I'm not so crazy about the "can't have any banding" argument. My philosophy is that if you have too much, it can really alter how you would describe the doneness of the steak. If it has a bit, it sometimes turns out the best tasting sear. So when I look at that photo I see what I believe would be a perfect tasting steak. If I see no moisture up through the band I think it could be overdone. I look at the areas of your band and I see juice going all the way up to the surface. Job well done!Comment
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Jerod:
That steak is indeed a work of art. I do have a couple of questions as to how you got there.
- when you say "thick" how thick are we talking.
- were you initially shooting for a pit temp of 225?
- what temp did you take it to before the sear?
I have a striploin log in the fridge waiting on some dry age and I'd he ecstatic if I could get a result that looked anything like yours.Comment
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Thanks so much. I've been taking "baby steps" with the SV method and so far so good. I want to be as well informed as possible when these steaks will be trimed up and good to go. They are still a couple of weeks away so stay tuned.Comment
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I've not even considered to gook steaks for a somewhat large gathering, until now. With this you could knock it out the park BIG TIME.Comment
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Not sure what you consider a big gathering. We do them for up to about a dozen sometimes. Nice thick ones, and cut into hunks when done. Not a everyone gets a whole steak thing though. Still, there are usually a few bits left to send home with the young ones. Lot's of sides!! -
Your right on that. Gives you some breathing room. I've had good results not raising the steaks all the way back up to 115 before searing, 105, something around there, then searing. It's cooked how you want so going a little under on the re-therm just makes the sear easier.
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