First things first.. all the "raws" can be seen here:
Masamoto Aogami Super (raw carbon steel edge which patina's over time) - love this knife! [Knife skills are improving, and I made my FIRST 'knife cutting' video]
Some Vidalia onions for some home made coleslaw:
Salted and ready to rock!
Coors Banquet -
And now we're cooking!!
Cooked over a scorching hot fire with a little peach wood. 1.5 min rotate, 1 min flip - 1 min rotate - 1 more min pull & finished in a "warm" CI skillet with some porcini butter and cherry smoked salt.
Separated the cap from the "eye".
Intensely "wet" (juicy) -
Thickness - thin - think a 'thick' flat-iron
Either it was "black & blue" or "medium" - no sous vide (yet) and this was about the best I can do..
Ribeye cap - simply outrageous!! WOW!
Falling apart - speechless.
And the sides: home made coleslaw with a hint of 'sauce - much like a chopped salad; not very "wet" with coleslaw sauce.
And some fresh white corn from the local farms about ~15 miles away. (cut off the cob for illustrative purposes)
Absolutely insane. This piece of meat was so rich, and the dry aging process added so much complexity to the meat. A little sweet, nutty, smoky, cheesy.
I won't lie. I struggled to eat this small piece of meat. Words simply cannot describe how wonderful this steak was. Hands down the best steak I have ever had - overall. I love the texture of a strip, and I am really impressed with bone-in Filets. But this steak.. was simply a notch above anything I have ever eaten.
- I may get flack for the overall doneness of this piece of meat, but I do not like a charred crust and a "luke-warm" center (ala black n blue). Two fold. A "texture" thing, for me, and I wanted the marbling throughout the piece of meat to render completely.
- Sharing this meal with a lady friend would have been extra-special, but unfortunately for me, this 27-year old simply cannot find "the one". One day.. One day.