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I found this in my freezer in a zip lock bag. Neither my wife or I have any idea where it came from or what cut of meat it is. I think it is some sort of "roast" cut, maybe a small chuck? But maybe it could be a steak, maybe a chuck eye? Just not sure. So I put this to a panel of experts. Need to make a low and slow or front sear/reverse sear decision. As you can see from the photo with the paring knife it is not very big but it is thick.
Weber Genesis S330 with GrillGrates
Weber Summit Kamado E6
Weber Performer with SnS, DnG and Pit Viper mod
Weber 26" kettle with SnS, DnG and Pit Viper mod
Traeger Flatrock Griddle
PKGO
Fireboard (2)
Thermoworks Smoke
Thermoworks MK4 (2)
Themoworks Thermapen ONE
Yep, that’s a ribeye alright. Do me a favor and smoke it as-is. Let it thaw properly, trim it up, apply a good rub and then smoke it low n slow until almost done. Let it rest 10-15 minutes, then give it a good sear. Done deal. And serve it with a full-bodied Cabernet.
Looks like a cross-section cut of shank to me. Which would mean chop it up and put it in something else or braise it. But I appear to be the minority report on this one, and could easily be mistaken. Is that off-center white part soft fat or hard something else? That'll tell the tale.
Turns out it is a ribeye. Choice grade by my estimation. After thawing I was able to get about a 3 hour dry brine on it. Cooked in on the kettle with SnS, low and slow with charcoal and oak added to an IT of 122. Pulled the steak and grill to cool while the charcoal heated up to sear temp. Then did a reverse sear with a cool grate spin 2 min/side X 2 times each. Final IT was 132. Was a pretty good steak. Pictures below. Final plate was steak, vegetable hash, smashed cauliflower with leeks, and spring greens with blue cheese. Dinner started with a mystery and ended up good tasting and full bellies for my wife and I. Thanks for the advise and guidance.
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