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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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05-14-2018, 12:37 AM | #1 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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2 1/2" Ribeye Steak Dinner.
To celebrate my new patio cabinets we invited some friends over so I thawed out a 2 1/2" ribeye steak I had in the freezer.
I unwrapped it and seasoned with Primo Chicago Stockyard steak seasoning. I wrapped it up and let it take a 6 hour get happy rest. I now prepped some heirloom carrots and sliced them up so they were ready to steam right before we eat. Also washed and prepped some small potatoes so they were ready. Around 45 minutes before our guests arrived I started up the kettle. I tried my new Vortex out for this cook. Around 30 minutes before our guests arrived I put on the potatoes and the steak. It rode right about 330 degrees for the next hour. My friend had brought a Belgian Ale with him so we drank a glass of that while the meat and potatoes were cooking. Here it is once the meat alarm went off at 113 degree I.T. I remove everything and tented the steak with foil. We then cooked up some shrimp marinated in lemon juice and garlic that our friends had brought. I then opened open the vents and let the Vortex go nuclear. Once I thought it was like the sun, I put the steak on for 60 seconds. Flipped it and let it cook another 60 seconds. I brought this in the house and let it rest for 10 minutes. I then cut the rib bone off and sliced it up into approximately 1/2" slices. I now placed the slices onto a wooden cutting board for serving and squeezed some blue cheese and herb compound butter on the top. I took this out to the table and we all served up a plate with the lemon garlic shrimp, baked potato and the heirloom carrots. So good! Thanks for looking.
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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Thanks from: ---> |
05-14-2018, 12:48 AM | #3 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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The red kettle eh?? Looks amazing Jeff!
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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05-14-2018, 04:56 AM | #5 |
Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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Nailed it!
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller |
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05-14-2018, 10:51 AM | #12 |
is One Chatty Farker
Join Date: 09-14-12
Location: Spring, Texas
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Mmmmmmmm good.
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Certified Carcinogenic Meat Eater (CCME) LSG 24"X24"X36" vertical offset smoker LG and MiniMax BGE Weber 22.5 Master Touch Hunsaker drum Weber Smokey Joe Blackstone griddle PK Grill (original) |
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05-14-2018, 01:59 PM | #13 | |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Quote:
Thank you Sako. Apparently the Redheads had a play date without telling us. Thank you Kanco.
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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Tags |
blue cheese, Compound Butter, DerHusker, reverse sear, rib eye, ribeye, steak |
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