My first order from Porter Road is arriving today, some dry aged chuck eye steaks! I’ve never had chuck eye steaks before, but I keep reading about how close they are to a ribeye (being the first cut ahead of ribeye), and PR had them for about half the price of their ribeye, about the same price as supermarket ribeyes on sale this week, so I just had to give them a try! Plan on treating them just like I would a ribeye with a dry brine, beef love brush, quick sear to medium rare, pepper.
Anyone have experience with these or other suggestions?
Thats one of my fave cuts from Porter Road. Cook them as you described and youll be very happy. Porter road only dry ages for 8 days i think which isnt really comparable to a restaurant dry age around 20 something days, just FYI. They are bloody delicious though.
Good to know! I thought I read 16 days on their site, but either way, it’s gotta be better meat than I can get at the supermarket for the price! No butchers close by me right now, so I figured I’d try them out
Amen! Although compared to their ribeye, they’re bargain, lol 😆! I justified them to myself by comparing them to Kroger ribeyes on sale this week for 10.99.... I’m definitely too poor for the Porter Road Ribeye, and Snake River Farms? I’d have to sell a kidney....
Dry-brining now! These babies really are gorgeous pieces of meat... "poor-man’s" version or not, they look sooo much better than the supermarket ribeyes I paid roughly the same price for yesterday (right behind them). Can’t wait to grill these hunks of beefy awesomeness!
Last minute change of plans—- gonna give the reverse sear one more try, keeping this thing as cool as I can, just a few hickory chips, gonna pull early and try the "afterburner" method for a fast sear... that way, if they aren’t quite warm enough after the sear, I still have a cool grill to finish the last 5 degrees or so if needed
Absolutely incredible! Pulled off at 110, seared about a minute per side, came out a perfect 125, rose to 130 by the time we dug in! Bonus: the Ol Lady is now a medium-rare fan, so no more overcooking steaks for her! These are hands-down as good as any ribeye I’ve ever had, and better than ANY supermarket meat I’ve ever bought. Porter Road is my new go-to!
I know, 20 degrees sounds like one hell of a rise after cooking low at 200, but I trust my Thermopro TP03H, and I went directly from indirect to sear over the "afterburner", so whatever the actual temps were in-between, it all worked beautifully in the end on this cook! Have a TP-17 coming Sunday, so I’ll get a better handle on grill temp —- it’s a Smokey Joe, so it has its own characteristics, just gotta learn it—— pretty damned happy with the 2nd cook ever on it!
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
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