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Little T-Rex'd Ribeye

KlagKlag Posts: 208
edited 3:27PM in EggHead Forum
Picked up a little ribeye from the Butcher (Patton's). TRexed with only some Raising the Steaks seasoning on both sides.

The Egg

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The steak

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The steak on the Egg

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After the sear, resting for exactly 20 minutes
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Took 31 minutes to reach 130 degrees internal temp at 370ish.
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Just the way I like it. A tad past medium rare, but not quite medium yet. MMmmMMmmmmmmMMMmmmm....

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Comments

  • Nature BoyNature Boy Posts: 8,489
    Wow. That's freakin goregous.
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
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  • FidelFidel Posts: 10,172
    I love the guys at Patton's - great butcher shop. They usually have some great prices on whole primals. Usually their steaks are certified angus beef.

    Try their brats and their cajun shrimp stuffed whole chickens. I also really like their smoked double thick pork chops. Those are awesome with a quick sear on the grill. Their andouille sausage will light you up!
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    WOW!! Thats a chunk of cow!!!!Really good cook to get it cooked right LIKE YOU DID!! :whistle:
  • Dang that looks good. Making me hungry again.
  • Dave,
    Nice job.
    Ross
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Klang, I have looked at your profile before and seen you "dragging' on the rocking horse. You ride a rocket? Climbed on a really good friends 1000 Ninja on a straight road a couple months ago. My Hog puts 96 horses and 94 lbs torque to the ground and the innitial "hit" is harder but I eased the Ninja to 80 on a straight and pinned it in 4th. If you ride a rocket you know what I mean. I was blown away. No senses of speed on it before I was doing 150 in a blink. One of the most unbeleavble feelings I have ever known! I don't need something like that if I want to keep posting!! :laugh:
  • That does it - I've got to get back over to Patton's. I'm about a half hour away and have just been too lazy to make the drive, but my goodness where else can I get meat that looks like that???

    Harry's (Whole Foods) has great meat (I'm no expert, but I like it) but I just can't afford the finer cuts there.

    Anyone know of a quality butcher in the Roswell/Alpharetta area?
  • Lawn RangerLawn Ranger Posts: 5,466
    That is one beautiful steak!

    Merry Christmas!

    Mike
  • Hsbldr1Hsbldr1 Posts: 225
    unbelievable!
  • Man, I bet Bessie let loose a moo when they cut that one out of her :woohoo: Beauty of a steak, Klag.
  • :P Perfection!!
    (My Texas roots are stirrin' :blush: )
  • TXTrikerTXTriker Posts: 1,177
    Wow Klag, that looks fantastic. Just how thick was that steak? It looks at least 3 inches.
  • TXTrikerTXTriker Posts: 1,177
    JL, stay off that thing!
  • Is that a small or med?

    Is the grid on top of the fire box?

    I've been trying Trex's method and I just can't seem to get the right sear and their either over or undercooked.
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