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Ribeye parts

PWisePWise Posts: 1,173
edited 6:12AM in EggHead Forum
I processed a ribeye prime angus subprimal saturday. I wanted to cut off the nice marbled cap off the "eye".


I didn't get to cook the "cap" because I had to cancel the dinner party on saturday, but made a pair of the resulting "eye" steaks on sunday for the wife and myself...


Cooked sous-vide for an hour at 120°F, cooled to 100°F and seared 1 minute per side at 800°F. Bathed it in a garlic-orange vinagrete sprinkled some julliened habanero and a squish of meyer lemon juice.

Side was thinly sliced french fries, with maldon sea salt, white truffle oil, freshly cracked black pepper, and parmigiano-reggiano. The wine was a spanish montstant wine from a friend's winery.

Sorry about the quality of the photos but I took them with my phone...



  • reelgemreelgem Posts: 4,256
    There's a problem with the pics Pato. :(
    Hope you can get it fixed would love to see them.
  • PWisePWise Posts: 1,173
    I've fixed it Anne! apparently the picasa links are not supported...

  • Looks really fancy, and good!
  • Lawn RangerLawn Ranger Posts: 5,466
    You're killing me.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    That is a great looking meal and piece of beef.
  • reelgemreelgem Posts: 4,256
    Got it now Pato!! That looks always. Cooked exactly the way I like did you know. :)
    What are you using to cut your fries like that. They look beautiful! Nice presentation.
    Don't know if I told you but Del and I and few other eggers are going to try and set up a trip to Monterey in the fall. Would love to catch up with you and Cynthia when we're there. I'll supply all the food and alcohol if you do the cooking. Oh yeah, I'll sous and do clean-up too. :)
  • EzziSmokerEzziSmoker Posts: 17
    I'm very interested in your method of sous-vide, do you actually own a lab grade immersion circulator? I know Bocuse and Trotter does/did use them at their restaurants but I never heard of anyone having one for home use, unless money is no object. In which case I want to marry you! ;)
  • PWisePWise Posts: 1,173
    hahaha thanks for the compliments but I'm afraid I'm taken already...

    I do in fact have 2 polyscience immersion circulators I used to use at the restaurant. I have a vacuum chamber as well... Since I closed the rest I have all this gadgets at home... It's incredibly versatile...

    you should taste 50 hour 132.8°F sous-vide short rib on the bone, and then just barely seared at high temp... nothing like it...

  • PWisePWise Posts: 1,173
    Anne we'd love to have you here!

    keep me posted!

  • PWisePWise Posts: 1,173
    Thanks Mike!

  • PWisePWise Posts: 1,173
    Hahaha, glad you like the blurry photo Mike!!

  • PWisePWise Posts: 1,173
    you can see photos of the short rib here

  • HungryManHungryMan Posts: 3,470
    I need to figure out how to do sous-vide at home without an expensive machine.
  • EzziSmokerEzziSmoker Posts: 17
    Hahaha, Right on! well if you ever become "Un-Taken" please PM me B) ! I would love to try those ribs! I know those immersion circulators can cost ton! and to spend 50+ hours, dedicated to ribs....That's my kind'a chef.
  • WOW!
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