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View Full Version : The BIG MEAT: Giant USDA Prime Ribeye Roast Cooked Like a Steak, APL Style


Moose
06-11-2017, 09:23 PM
Yesterday we celebrated the birthday of one of our dearest friends. Earlier in the week, we told her we would prepare whatever she liked, and on Friday, asked for the "Big Meat", the name we gave to a massive bone in ribeye at a restaurant we all used to frequent years ago.

I decided I wanted to try Adam Perry Lang's prep and cooking technique that you can see here:

Rooftop Grilling with Adam Perry Lang - YouTube

For convenience, I decided to go with a boneless roast, and happened to find a fine USDA Prime specimen that weighed in at just under 3 lbs:

http://i980.photobucket.com/albums/ae286/Pashn8one/Big%20Meat%206%2010%202017/Big%20Meat%206%2010%202017%207_zps2hfrvmzp.jpg

I then took a heavy wooden rolling pin and proceeded to give it a first class pounding. I was surprised at how quickly it flattened from a nearly four inch thick roast to about 2.5 inches thick. After that, I applied a wet rub of olive oil, lots of fresh garlic, a bit of fresh rosemary, dijon mustard, sea salt, and fresh cracked pepper. Here it is with the wet rub fully applied:

http://i980.photobucket.com/albums/ae286/Pashn8one/Big%20Meat%206%2010%202017/Big%20Meat%206%2010%202017%208_zpsl2o9qn16.jpg

The meat went into a sealable plastic bag so the wet rub would work its magic.

Later that day, we headed over to our friends place with meat and party favors in hand. The only charcoal grill they have is a Weber OTS, which would be more than adequate for how I planned to cook this beast.

The first thing I did when I got there was to season the meat. I used a compound rub consisting of the following, applied in order:

Lawry's seasoned salt
Oakridge Carne Crosta
Cattleman's Coffee Steak rub

I like the flavor profile of these for large cuts of beef. They also help give the meat a wonderful, savory "crust" at the end when the meat gets seared direct over hot coals. Here it is fully coated and seasoned:

http://i980.photobucket.com/albums/ae286/Pashn8one/Big%20Meat%206%2010%202017/Big%20Meat%206%2010%202017%209_zpsceudylg8.jpg

I let the meat sit for about an hour so the rub would set, then fired up a large chimney starter full of coals. When the coals were ready, I dumped them over some leftover coals off to one side for an indirect setup:

http://i980.photobucket.com/albums/ae286/Pashn8one/Big%20Meat%206%2010%202017/Big%20Meat%206%2010%202017%2010_zpsgpigahmi.jpg

The only smoking wood they had was hickory, so added a nice piece of the hickory and put the meat on:

http://i980.photobucket.com/albums/ae286/Pashn8one/Big%20Meat%206%2010%202017/Big%20Meat%206%2010%202017%2011_zps6eraryyu.jpg

At that point, I put the lid on the kettle and sat back to enjoy a cold one. About 15 minutes later I flipped the meat:

http://i980.photobucket.com/albums/ae286/Pashn8one/Big%20Meat%206%2010%202017/Big%20Meat%206%2010%202017%2012_zps9b9vd0r2.jpg

Another 30 or so minutes later, this is how it looked:

http://i980.photobucket.com/albums/ae286/Pashn8one/Big%20Meat%206%2010%202017/Big%20Meat%206%2010%202017%202_zpswro85f9n.jpg

http://i980.photobucket.com/albums/ae286/Pashn8one/Big%20Meat%206%2010%202017/Big%20Meat%206%2010%202017%204_zpsxh0xdlnm.jpg

When the beef was reading about 125 or so, I moved it over to the hot side of the grill so I could put a nice sear on both sides:

http://i980.photobucket.com/albums/ae286/Pashn8one/Big%20Meat%206%2010%202017/Big%20Meat%206%2010%202017%205_zpshmbmqwjy.jpg

Here it is after I pulled it:

http://i980.photobucket.com/albums/ae286/Pashn8one/Big%20Meat%206%2010%202017/Big%20Meat%206%2010%202017%206_zpstt2x0slc.jpg

I let it rest for about 10 minutes before carving. I didn't take any further pics as there was a lot going on, but given the fact that I was working with a knife that was compromised due to lack of a working edge, and really had to work it with a sharpening steel, the meat cut like warm butter. I cut it into thin slices and dinner was served. It was off the charts, and probably one of the finest beef I've ever consumed - it was almost melt-in-your mouth, it was so tender. Everyone else agreed, so I'm going to do this again soon.

A couple of thoughts:

I obviously deviated from APL with the kind of seasoning I used, as well as the fact that I didn't use an herb brush or serve the beef with a board sauce. I'm not completely sold on the latter two techniques, though at some point, I should probably give them a try just to see what I think. What intrigued me most was his technique of pounding the meat which flattens it out, which increases the surface area of the meat. This clearly helped the fat render much more easily, not to mention the tenderization resulting from the pounding, so I'm a total believer in this now.

I didn't have the time or bandwidth to document this cook with my DSLR, hence the just ok Iphone pictures, but I will definitely do that next time for sure.

Stlsportster
06-11-2017, 09:26 PM
I'd eat your big meat Moose....errr...that didn't sound right. :oops:

gtr
06-11-2017, 09:32 PM
That looks damn good, Moose! That flattening thing sounds interesting & definitely worth a shot. We'll be able to check out how he does it first hand when his restaurant opens on Vine, which is supposed to happed kinda soon I think.

Great cooking and posting! :clap2:

wihint
06-11-2017, 10:12 PM
Nice cook Iron Chef!

cowgirl
06-11-2017, 10:35 PM
Very nice, looks delicious Moose!

Smoke on Badger Mountain
06-11-2017, 10:48 PM
That looks fantastic Moose! Nice job.

tom b
06-11-2017, 10:59 PM
I gotta try this, thanks for posting

MisterChrister
06-11-2017, 11:03 PM
Wowser Moose, looks fantastic!

KORND4WG X
06-11-2017, 11:07 PM
Fantastic cook. Thanks for the link to the video, I would like to try it :thumb:

Moose
06-12-2017, 01:00 AM
That looks damn good, Moose! That flattening thing sounds interesting & definitely worth a shot. We'll be able to check out how he does it first hand when his restaurant opens on Vine, which is supposed to happed kinda soon I think.

Great cooking and posting! :clap2:

Not that I wouldn't be entirely opposed to dropping a shared couple hundred bills on a dinner for 2 cooked for the two of us at his new place, I have to say, he'd really have to work hard to outdo what we did last night. I think you need to get yerself over here as a test subject sooner rather than later to find out for yourself...

Titch
06-12-2017, 01:07 AM
Must try that with the RibEye, Looks delicious and I just happen to have a few 6inches in the freezer.Thanks Moose:thumb:

Moose
06-12-2017, 01:22 AM
One thing I wanted to add after consulting with The Missus before I did this, who is a Registered Dietician and former professional chef:

"Pounding any cut of meat, if it is done correctly, will result in the breakdown of the muscle fibers of the meat, which will render it more tender when cooked".

The Missus was a little hesitant at first about my taking this approach, especially with such a fine USDA Prime roast, but after thinking through the whole issue of creating more surface grilling space, and the potential to render fat more effectively, decided it was well worth a shot.

No regrets....

gtsum
06-12-2017, 05:23 AM
Looks fantastic. I've never heard of pounding the meat like that. Going to give this a try. Thanks for sharing!


Sent from my iPhone using Tapatalk Pro

KevinJ
06-12-2017, 07:07 AM
That looks fantastic, going to have to try this one day.

Pocchampion
06-12-2017, 07:22 AM
Looks like you nailed it.

Excellent

robert-r
06-12-2017, 08:46 AM
Terrific!!! Will def try that right after we win the lottery.

jasonjax
06-12-2017, 09:12 AM
I believe some folks do this with brisket for comps as well. Makes sense from a purely non-scientific logical thinking perspective. Beat the crap out of a muscle and it tenderizes, kind of like a hard-core massage. :)

Moose
06-12-2017, 01:31 PM
Nice cook Iron Chef!

Very nice, looks delicious Moose!

That looks fantastic Moose! Nice job.

I gotta try this, thanks for posting

Wowser Moose, looks fantastic!

Thanks everyone! We're still talking about how good this was, so just may have to do another this coming weekend.

16Adams
06-12-2017, 01:39 PM
I was going to pound my meat today. A 3# Tomahawk Rib Eye. You inspired me. However after spraying bugs, I went To Whataburger instead. Kind of anti-climactic.


You pounded proudly- excellent!!

EdF
06-12-2017, 03:37 PM
That was beautiful, Moose! Interesting about the pounding. My wife ran into a recipe for slicing then pounding pork butt to about 3/4 inch, then hot cooking it on a cast iron pan or griddle on the grill, with peaches and a few other herbs. It is now one of our favorites, and it does come out tender, counter to expectation!

Moose
06-12-2017, 08:00 PM
That was beautiful, Moose! Interesting about the pounding. My wife ran into a recipe for slicing then pounding pork butt to about 3/4 inch, then hot cooking it on a cast iron pan or griddle on the grill, with peaches and a few other herbs. It is now one of our favorites, and it does come out tender, counter to expectation!

Now you've got me thinking how Tri-Tip would turn out using this method...

Militant83
06-12-2017, 09:17 PM
Nice cook, it looks delicious

Tonybel
06-12-2017, 09:29 PM
Well done Sir 🙌

Moose
06-13-2017, 02:11 PM
Well done Sir 🙌

Great to see you back again, Tony!

EdF
06-13-2017, 05:40 PM
Now you've got me thinking how Tri-Tip would turn out using this method...

Here's the butt recipe for inspiration: https://cooking.nytimes.com/recipes/12690-grilled-pork-and-peaches?regi=1&join_cooking_newsletter=false&login=facebook

BillN
06-13-2017, 05:46 PM
You did that Big Meat justice... Looks amazing.

ssv3
06-13-2017, 05:46 PM
Outstanding! :clap2:

LloydQ
06-13-2017, 06:34 PM
Oh my, that looks amazing!

LloydQ
06-13-2017, 06:36 PM
I was going to pound my meat today. A 3# Tomahawk Rib Eye. You inspired me. However after spraying bugs, I went To Whataburger instead. Kind of anti-climactic.


You pounded proudly- excellent!!

I would think pounding your meat WOULD be climactic!