Kobe Rib Eyes.

Rib-O-Lator · 12-23-2012, 03:20 PM

I went to the store to get some rib eyes and found that they had some kobe rib eyes (i know it's american) at $20lb. so i got two good sized ones cost $30 and gave em a new home. i let them set until room temp and seasoned them with kosher salt and pepper then i put them on the ROL at 325 grill temp.

don't get ahead of me! i hear you thinkin! "you can't get sear marks using the ROL" heeerrre's the resttt of the story!

i cooked them until they where 125 internal = medium rare then put them on the grate that i had sitting right on top of the burner to sear.

they looked great. But as far as the taste and texture i give it a 4 out of 10.
they where tough almost like an over cooked filet mignon and it had a weird texture to it. a regular choice rib eye had more flavor. so i was not impressed with it at all.

i know it's not the ROL because i have cooked many great tasting steaks on it.

maybe i should look at the label again, it might "say crap-a instead of kobe"

swamprb · 12-23-2012, 04:21 PM

I would have to call this technique the "Rolling Reverse Sear"!!

Where'dya get them there KO-Bay steaks?? You may have overcooked them, but who the hellameye to say?

silverfinger · 12-23-2012, 05:36 PM

The meat looks good in the first photo.
Why are they tied together?
I've never seen rope to hold a steak together.

The_Kapn · 12-24-2012, 08:31 AM

I really do not know what to tell you or suggest.
But, Here is my experience with Australian Waygu RibEyes:

http://www.bbq-brethren.com/forum/sh...d.php?t=145863

Great Eats!!

Merry Christmas

TIM

Rib-O-Lator · 12-24-2012, 02:24 PM

Quote:

Originally Posted by swamprb

I would have to call this technique the "Rolling Reverse Sear"!!

Where'dya get them there KO-Bay steaks?? You may have overcooked them, but who the hellameye to say?

got em at top foods. overcook them! i may be an armature but i'm a professional armature. for $30 bucks i stood over those things every second to get them to med/med rare.

12-23-2012, 03:20 PM	#1
Rib-O-Lator Full Fledged Farker Join Date: 06-30-09 Location: seatle,wa	Kobe Rib Eyes. I went to the store to get some rib eyes and found that they had some kobe rib eyes (i know it's american) at $20lb. so i got two good sized ones cost $30 and gave em a new home. i let them set until room temp and seasoned them with kosher salt and pepper then i put them on the ROL at 325 grill temp. don't get ahead of me! i hear you thinkin! "you can't get sear marks using the ROL" heeerrre's the resttt of the story! i cooked them until they where 125 internal = medium rare then put them on the grate that i had sitting right on top of the burner to sear. they looked great. But as far as the taste and texture i give it a 4 out of 10. they where tough almost like an over cooked filet mignon and it had a weird texture to it. a regular choice rib eye had more flavor. so i was not impressed with it at all. i know it's not the ROL because i have cooked many great tasting steaks on it. maybe i should look at the label again, it might "say crap-a instead of kobe" __________________ [URL]http://www.facebook.com/tastyribs[/URL] 1. Gas UDS 1. charcoal UDS 2. Big gassers 2. 22.5 kettles a torch and weed burner in case the others fail, or i just want to burn somthin. B-O-B 206-999-0962 [EMAIL="[email protected]"][email protected][/EMAIL] [URL="http://www.ribolator.com/"]http://www.ribolator.com[/URL] [URL]http://www.bungeeclips.com[/URL]

12-23-2012, 04:21 PM	#2
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	I would have to call this technique the "Rolling Reverse Sear"!! Where'dya get them there KO-Bay steaks?? You may have overcooked them, but who the hellameye to say? __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

12-23-2012, 05:36 PM	#3
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	The meat looks good in the first photo. Why are they tied together? I've never seen rope to hold a steak together. __________________ At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle.

12-24-2012, 08:31 AM	#4
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	I really do not know what to tell you or suggest. But, Here is my experience with Australian Waygu RibEyes: http://www.bbq-brethren.com/forum/sh...d.php?t=145863 Great Eats!! Merry Christmas TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023