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My plan on cooking a porcini-rubbed rib eye

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  • Smoking77
    Club Member
    • Mar 2017
    • 323
    • Los Angeles

    My plan on cooking a porcini-rubbed rib eye

    Here's what I was thinking... I usually don't put any smoke on my steaks, but I think a little smoke would lend itself well to the porcini rub (the rub is dried porcini, sugar, red pepper flakes, and black pepper). After dry brining and adding the rub, I was going to smoke the steak on my RecTec Stampede low (maybe 200 degrees) until the internet temp of the steak is about 100 degrees. Then immediately transfer it to the sous vide and set it for 133 degrees (that's what my Joule recommends for medium). Once it's spent the appropriate time in the bath, I'll shock it, and then when we're ready to eat, sear it on my charcoal grill. Think that will give me good results? Any other tips/suggestions? Thanks!
  • ofelles
    Club Member
    • Jun 2018
    • 2620
    • Brentwood CA
    • LSG large insulated cabinet
      Yoder YS640
      David Klose 20x42 Grill Chef Grill
      Weber Jumbo Joe
      FireBoard controller and PitBull fan
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    #2
    You could just throw it on the charcoal grill to sear right away. But then again I don't want to get the whole sous vide controversy thing going again.

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    • Smoking77
      Smoking77 commented
      Editing a comment
      Probably a smart idea

    • klflowers
      klflowers commented
      Editing a comment
      Sous vide? Sous vide? What? We don't need no stinking sous vide...

      OK, OK, kidding. I got one...
  • holehogg
    Club Member
    • Nov 2017
    • 2578
    • Port Elizabeth, South Africa

    #3
    Sounds good to go Sir.

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    • Smoking77
      Smoking77 commented
      Editing a comment
      Thanks. But my dad is "Sir." I'm just Dr. Mr. Smoking77

    • holehogg
      holehogg commented
      Editing a comment
      Gotcha Sir er Doc.
  • mountainsmoker
    Banned Former Member
    • Jun 2019
    • 1815
    • Bryson City, NC

    #4
    133 normally consider as medium rare(130-135). Searing it from cold will not raise the temp much. If you want medium take it to 140-145.
    Last edited by mountainsmoker; August 24, 2019, 10:41 PM.

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    • Smoking77
      Smoking77 commented
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      Will do. Thanks!
  • Smoking77
    Club Member
    • Mar 2017
    • 323
    • Los Angeles

    #5
    Ate the steak last night. I loved it, and my wife said it was the best steak I've ever cooked. Searing straight from the fridge is definitely the way to go. I had always thought that was a no-no, but people in The Pit were doing it, so I had to try. There was zero grey band on it. Since the fire was already going, I threw on some broccolini, which charred up great. Here are the pics!

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    • mountainsmoker
      Banned Former Member
      • Jun 2019
      • 1815
      • Bryson City, NC

      #6
      Perfect med-rare. It looks absolutely delicious. Broccolini is great on the grill. All in all it looks like you had a 10 on your cook.

      Comment


      • Smoking77
        Smoking77 commented
        Editing a comment
        Thanks!
    • klflowers
      Club Member
      • Sep 2015
      • 3706
      • Tennessee

      #7
      Now that's a steak. Got my mouth watering.

      Comment


      • Smoking77
        Smoking77 commented
        Editing a comment
        Thank you!

      • Smoking77
        Smoking77 commented
        Editing a comment
        Wish I could say we savored every bite, but it was so good we just devoured it.

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    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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