So DW finds a supermarket ad over the weekend for ribeye steak at $4.99/lb. Sounds like a great price, but I’m a bit skeptical – I’m spoiled by Costco’s meat department. We get there and find all the market’s meats are Select grade. Not so good for my skepticism. But DW had her heart set for ribeye on the 4th, so we picked one up. There’s just the two of us, I thought, and besides there’s a lot of good advice from the Pit.
Having never really cooked a RS steak before, I read up everything I could find. Still more skepticism: All the RS advice says 2†steaks or thicker. This one was just a bit over 1â€. 1.5†max. Oh, well, let’s give it a shot. I can at least learn something.
Dry brined overnight. Set the GMGDB to settle about 235 or so. Put the steak on and waited for about 90 degrees IT to fire up the little Q100 gasser with Grill Grates. Looking for about 125 IT, to end up with about 140 IT (she likes medium). After 95 or so the steak came up quickly. When I pulled it from the DB an instant-read said it was already 130-135 IT. Oops. Oh, well, too late to stop now.
Oiled and peppered the steak and slapped it on the Grill Grates (by now they’re smokin’ hot). Got a great sear on each side with about 1 minute per side twice.
Pulled the steak and the instant-read now said 150. Rats. Medium-well.
Cut into that puppy and the skepticism went away. Even this thin, "overcooked" Select grade steak was the juiciest, most tender steak we’ve ever had. Not bad for a rookie try at RS with a less-than-stellar piece of meat. I can’t wait to try some choice or prime ribeye!
Not exactly pink in the center, but lookit that juice on the plate!
Having never really cooked a RS steak before, I read up everything I could find. Still more skepticism: All the RS advice says 2†steaks or thicker. This one was just a bit over 1â€. 1.5†max. Oh, well, let’s give it a shot. I can at least learn something.
Dry brined overnight. Set the GMGDB to settle about 235 or so. Put the steak on and waited for about 90 degrees IT to fire up the little Q100 gasser with Grill Grates. Looking for about 125 IT, to end up with about 140 IT (she likes medium). After 95 or so the steak came up quickly. When I pulled it from the DB an instant-read said it was already 130-135 IT. Oops. Oh, well, too late to stop now.
Oiled and peppered the steak and slapped it on the Grill Grates (by now they’re smokin’ hot). Got a great sear on each side with about 1 minute per side twice.
Pulled the steak and the instant-read now said 150. Rats. Medium-well.
Cut into that puppy and the skepticism went away. Even this thin, "overcooked" Select grade steak was the juiciest, most tender steak we’ve ever had. Not bad for a rookie try at RS with a less-than-stellar piece of meat. I can’t wait to try some choice or prime ribeye!
Not exactly pink in the center, but lookit that juice on the plate!
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