Shagdog
Quintessential Chatty Farker
- Joined
- Jul 1, 2013
- Location
- Grayslak...
So there's a goofy Clusterfarked TD going on.. It has all the specific requirements.. I think they guy who called it is probably a little :crazy: but figured I'd give it a go.. Especially because any excuse to eat ribeye is a good excuse..
Start out with my steak. I requested a 1.5" ribeye from the guy at the meat counter at my local neighborhood Jewel Osco Grocery store. I got this -
If you look closely, the entire top half of this steak is the cap (North of that vein of fat)... My favorite part!
Just shy of 2.5" Thickness requirement, check!
I trussed it up as that vein of fat looked like trouble and I hate trying to cook 2 pieces of the same steak at the same time.. I could already tell that even though this was a CAB choice steak, it was going to be mega tender,, I dry brined it with a light coat of kosher and put it in the fridge for the afternoon
Now, time for some compound butter. If you have never tried this on a steak, you should. It is AMAZING. Just a great way to finish off a great piece of meat. Started with herbs - Garlic, Parsley, Chives, Thyme, Basil.
Put the herbs in the food processor with a couple tablespoons of EVOO. Ran it for a few seconds to mix them, then added 2 sticks of softened butter, cubed up..
Rolled that out in some parchment paper and put in the fridge to firm up.
Prepped some taters for the smoker - Olive Oil S&P
Those hit the UDS around 350.
Pulled out the steak and dusted it with Salt lick
Then I started the Weber for a little indirect on the ribeye.. Steak hit the weber -
While that was getting coaxed up to temp, potatoes were getting close.. I added some Shredded Manchego cheese. Yum
I fired up the chimney for the sear. Tried something different too. I had all these little scrap chunks of maple and oak left over from furniture projects. Very dry wood. So I made about 1/3 of the chimney hardwood chunks. I knew both maple and oak burn very hot, so I was hoping for an extra hot sear.. I was not disappointed..
Steak got seared and then set aside to rest. I dumped the coals into the weber and grilled some asparagus. Then its time to eat. Compound butter was ready -
Dinner!
Thanks for lookin!
Dang it was good
Start out with my steak. I requested a 1.5" ribeye from the guy at the meat counter at my local neighborhood Jewel Osco Grocery store. I got this -
If you look closely, the entire top half of this steak is the cap (North of that vein of fat)... My favorite part!
Just shy of 2.5" Thickness requirement, check!
I trussed it up as that vein of fat looked like trouble and I hate trying to cook 2 pieces of the same steak at the same time.. I could already tell that even though this was a CAB choice steak, it was going to be mega tender,, I dry brined it with a light coat of kosher and put it in the fridge for the afternoon
Now, time for some compound butter. If you have never tried this on a steak, you should. It is AMAZING. Just a great way to finish off a great piece of meat. Started with herbs - Garlic, Parsley, Chives, Thyme, Basil.
Put the herbs in the food processor with a couple tablespoons of EVOO. Ran it for a few seconds to mix them, then added 2 sticks of softened butter, cubed up..
Rolled that out in some parchment paper and put in the fridge to firm up.
Prepped some taters for the smoker - Olive Oil S&P
Those hit the UDS around 350.
Pulled out the steak and dusted it with Salt lick
Then I started the Weber for a little indirect on the ribeye.. Steak hit the weber -
While that was getting coaxed up to temp, potatoes were getting close.. I added some Shredded Manchego cheese. Yum
I fired up the chimney for the sear. Tried something different too. I had all these little scrap chunks of maple and oak left over from furniture projects. Very dry wood. So I made about 1/3 of the chimney hardwood chunks. I knew both maple and oak burn very hot, so I was hoping for an extra hot sear.. I was not disappointed..
Steak got seared and then set aside to rest. I dumped the coals into the weber and grilled some asparagus. Then its time to eat. Compound butter was ready -
Dinner!
Thanks for lookin!
Dang it was good
