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My plan on cooking a porcini-rubbed rib eye

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  • Smoking77
    commented on 's reply
    Wish I could say we savored every bite, but it was so good we just devoured it.

  • Smoking77
    commented on 's reply
    Thank you!

  • Smoking77
    commented on 's reply
    Thanks!

  • klflowers
    replied
    Now that's a steak. Got my mouth watering.

    Leave a comment:


  • klflowers
    commented on 's reply
    Sous vide? Sous vide? What? We don't need no stinking sous vide...

    OK, OK, kidding. I got one...

  • mountainsmoker
    replied
    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.

    Leave a comment:


  • Smoking77
    replied
    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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  • Smoking77
    commented on 's reply
    Will do. Thanks!

  • mountainsmoker
    replied
    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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  • holehogg
    commented on 's reply
    Gotcha Sir er Doc.

  • Smoking77
    commented on 's reply
    Thanks. But my dad is "Sir." I'm just Dr. Mr. Smoking77

  • holehogg
    replied
    Sounds good to go Sir.

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  • Smoking77
    commented on 's reply
    Probably a smart idea

  • ofelles
    replied
    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
    started a topic My plan on cooking a porcini-rubbed rib eye

    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!

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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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