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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-10-2009, 07:38 AM | #1 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Prime Ribeyes (lots o' big photos)
I had this great idea to enter the kabob throwdown using these steaks, but once I got these steaks out, I couldn't put skewers through them. I was going to just do one skewer through both steaks and say it was my kabob. :)
Instead, I realized these had to be more lovingly treated. I tried a salting method recommended by Jaden at steamykitchen.com. It works especially well with lesser cuts of meat. The gist is to heavily salt a piece of beef on both sides for some time (according to thickness) before cooking. Then the beef is thoroughly rinsed and very well dried. Then it's seasoned as usually (though a bit less salt than usual) with black pepper, and grilled. Since these were prime grade already, the benefit, I think, was that the salt pulled out water from the beef, in a sense helping to age the beef. For lesser cuts, the salt will help to really tenderize the beef, too. I salted the steaks for about an hour, then rinsed them off under lots of running water, then added some black pepper and just a bit of fleur de sel salt. Along with the steaks, which went on the BGE at about 650 degrees to start, I also fixed some Yukon Gold mashed potatoes. I used small, skin on potatoes, and mashed them with a bit of cream and butter, adding salt and pepper and freshly grated horseradish. Then the potatoes went into a buttered enameled cast iron dish and in the oven at 425 for 20 minutes, then under the broiler at the end to brown the top. This ended up giving the potatoes a really nice brown, crispy exterior on all sides, thanks to the buttering of the dish. That was all it took, served family style by preslicing the steak. And we had a great 2004 Merryvale cab sav with it. A really nice meal!
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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01-10-2009, 07:40 AM | #2 |
is one Smokin' Farker
Join Date: 05-06-07
Location: Florence, Az
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Damn bro.....those look fantastic!
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If it ain't right, don't do it....If it ain't true, don't say it....If it ain't yours, don't take it. |
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01-10-2009, 08:07 AM | #3 |
Take a breath!
Join Date: 06-25-07
Location: East Phatchogue, NY
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I know what I want for dinner tonite, excellent job
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Out of the Ashes BBQ Team "Keepin' the Bar in Barbecue" Wooooooooo! WSM 18.5" & 22" 22.5 in Weber Kettle Smokey Jones SS UDS 1.0 |
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01-10-2009, 08:16 AM | #4 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Notice that the juices aren't all over the cutting board... I let the steaks rest a bit over 5 minutes. They were thick enough to still be nice and hot.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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01-10-2009, 08:18 AM | #5 |
Babbling Farker
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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Oh I love butter on steaks! Good lookin groceries. Hard to beat that one!
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[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT] |
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01-10-2009, 08:20 AM | #6 |
is One Chatty Farker
Join Date: 10-24-07
Location: Sayville, NY
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Looks great Curt
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FEC 100 Hunsaker Vortex Smoker (3) XL Big Green Egg WSM 18" Weber 22.5" Performer Weber 22.5" One Touch Gold Kettle Weber 18.5" One Touch Silver "Guinness" Kettle Weber Genesis gasser Blazin' Buttz BBQ Team www.blazinbuttz-bbq.com |
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01-10-2009, 08:35 AM | #7 |
Babbling Farker
Join Date: 07-22-05
Location: Long Island, NY
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Curt, that there is some incredible looking food and some great presentation and photography!
Thanks for sharing . . . well the pictures at least!
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GRIM REAPER SMOKERS - "BBQ To Die For" ™ "Founders Club" Operation BBQ Relief Weber Smokey Mountain x 3 Weber Genesis Silver x 2 Weber One Touch Gold Weber Performer x 2 Weber Smokey Joe Bottle of Absolut Bottle of Beer Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." © |
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01-10-2009, 08:57 AM | #8 |
Full Fledged Farker
Join Date: 07-16-08
Location: Texas
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Mr McAdams is the man.
This is an obscene post. Thanks for the salt rub technique info. How was the 04 Merryvale cab? |
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01-10-2009, 09:00 AM | #9 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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The cab sav was really good. I'd had it in a wine storage unit for the last couple of years. It's high in alcohol, 14.5% or something like that, so it can be a bit strong to some (my wife), but it went great with the steaks.
Tonight, we're having Syrah with the prime rib.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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01-10-2009, 09:02 AM | #10 |
Babbling Farker
Join Date: 12-05-06
Location: Van Alstyne TX
Name/Nickname : Mike
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Excellent!
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Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
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01-10-2009, 09:03 AM | #11 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Great looking Ribeye's!
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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01-10-2009, 09:06 AM | #12 |
Full Fledged Farker
Join Date: 05-24-08
Location: Walnut,CA
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Nice!
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[FONT=Garamond][SIZE=3]Paul [/SIZE][/FONT]- - - Certified [B]MOINK[/B] Baller [FONT=Times New Roman]Stainless Pool Filter Drum, BarBChef offset, charcoal GOSM, a gasser and a weed burner.[/FONT] [FONT=Times New Roman]Henckels Twin Cuisine knives, CDN ProAccurate fast thermometer, Maverick Dual Probe Wireless thermometer, and lots more cooking tools.[/FONT] "We keep you alive to serve this ship. Row well, and live." |
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01-10-2009, 09:08 AM | #13 |
is Blowin Smoke!
Join Date: 10-17-06
Location: Oklahoma
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That looks really Good!
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01-10-2009, 09:20 AM | #14 |
is One Chatty Farker
Join Date: 03-03-07
Location: Jonesboro Arkansas
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That looks fantastic. I have to give the salt prep a try.
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Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team |
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01-10-2009, 12:16 PM | #15 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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That is just about the best ribeye pron, I have seen. Well, done Sir.
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Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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Tags |
beef, bge, big green egg, grilling, potatoes, prime beef, ribeyes |
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