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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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Old 11-18-2019, 07:37 PM   #31
LongTong
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Quote:
Originally Posted by harrybbq View Post
Nobody has mentioned Ribeye Cap yet?

https://blog.thermoworks.com/beef/ri...ed-just-right/
I’m with you, brother. Nothing beats a well trimmed seasoned and cooked to perfection cap of Ribeye. That’s the part of the Ribeye SCA steak cooker’s judges sample from. AKA Spinalis Dorsi...
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Old 11-18-2019, 07:46 PM   #32
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Im partial to ribeyes, but prime tri tip cooked medium rare and sliced thin across the grain is about unbeatable to me. Every time creekstone has them three for $69, I pick up 6 or 9


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Old 11-18-2019, 08:19 PM   #33
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Costco Prime N.Y. Strip. Medium rare. Not even reverse sear, just blast as hot as possible over charcoal.
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Old 11-18-2019, 09:09 PM   #34
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Bone-in ribeye hands down.
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Old 11-18-2019, 09:52 PM   #35
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Ribeye, NY Strip, porterhouse.
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Old 11-18-2019, 10:12 PM   #36
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Flat Iron!!! Almost 100% usable meat cooked mid-rare over a screaming hot fire to a nice sear. Great flavor as well, very beefy. Ribeye is great until you see the 25% of inedible fat left on your plate when you are done. #2 for me is Picanha cooked with the fat cap on.
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Old 11-18-2019, 10:26 PM   #37
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Either a well marbled strip or porterhouse, followed closely by outer skirt.

Agreeing with @Mikhail - I prefer ribeye in roast form.
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Old 11-18-2019, 11:48 PM   #38
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Quote:
Originally Posted by Bacchus2b View Post
Flat Iron!!! Almost 100% usable meat cooked mid-rare over a screaming hot fire to a nice sear. Great flavor as well, very beefy. Ribeye is great until you see the 25% of inedible fat left on your plate when you are done. #2 for me is Picanha cooked with the fat cap on.
^^^^^this!
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Old 11-19-2019, 06:20 AM   #39
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Oooh, does picanha count?
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Old 11-19-2019, 06:31 AM   #40
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Ribeye rare to medium rare for my whole family except daughter-in-law who prefers a New York Strip because she doesn't like the fat in the Ribeye and prefers the strip well done.
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Old 11-19-2019, 06:48 AM   #41
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Quote:
Originally Posted by Bacchus2b View Post
Flat Iron!!! Almost 100% usable meat cooked mid-rare over a screaming hot fire to a nice sear. Great flavor as well, very beefy. Ribeye is great until you see the 25% of inedible fat left on your plate when you are done. #2 for me is Picanha cooked with the fat cap on.
I cut that fat up and mix it with bites of meat!
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Old 11-19-2019, 07:55 AM   #42
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If I’m factoring in price then sirloin.
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Old 11-19-2019, 10:24 AM   #43
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Rib eye NY Strip Hanger
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Old 11-19-2019, 11:08 AM   #44
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Prime Sirloin then Prime NY Strip as a close second. 1 1/2 inches thick cooked on a Weber kettle or cast iron skillet.
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Old 11-19-2019, 11:10 AM   #45
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Another vote for chuck eye. Inexpensive but tastes like ribeye.
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