Sous-Vide, Grill Grate, "Del Monico" cook

SoCalWJS

Trying something new. Went to Costco to look at their Prime Ribeye steaks, but it was slim pickings, so I decided to try something new.

Recently moved to the Central Coast and I've heard a few Radio ads for a Butcher shop in a nearby city. I decided to drop by and see what they had. Nobody else in the store, so I got a chance to chat with the Owner for awhile. He had some HUGE Tomahawk Ribeyes that looked pretty tasty. He said that they had decided to cal them "Delmonico" Steaks. I chose one that came in at 1.66 lbs and is about 2 inches thick at the thickest point.

Plan is Sous-Vide at 128 for about 3 hours, then GG in the BGE with some Mesquite at high temps. Trying to figure out what, if any seasonings to put on before the bath. Picked a couple of fresh Rosemary sprigs that I'm leaning towards, but going back and forth on.

Hope to take a post pictures of the whole thing as I go (I figure if I post this first, it will keep me focused  )

Any suggestions on when to season appreciated.

DaveRichardson

I'd go basic with salt and pepper for a first run. That sucker's got some good fat and marbling on the right side of the pic. I'd just go basic and tweak it from there. 

Might need to to wrap that bone in NFL if you are going to vac seal before throwing in the hot tub!

Photo Egg

Beautiful Steak...

SoCalWJS

DaveRichardson said:

I'd go basic with salt and pepper for a first run. That sucker's got some good fat and marbling on the right side of the pic. I'd just go basic and tweak it from there. 

Might need to to wrap that bone in NFL if you are going to vac seal before throwing in the hot tub!

Hadn't heard of the need to wrap bone first....

(What's "NFL"? National Football League somehow doesn't seem correct)

DaveRichardson

Sorry....  Fat fingered that one. Should have been foil. The foil will keep sharp ends of the bone from puncturing the bag. Foil will also keep the bony section from blackening during cooking....  More for presentation, nothing else!

SoCalWJS

DaveRichardson said:

Sorry....  Fat fingered that one. Should have been foil. The foil will keep sharp ends of the bone from puncturing the bag. Foil will also keep the bony section from blackening during cooking....  More for presentation, nothing else!

Thanks.

(Whew, thought I knew most of the abbreviations in BBQ, but that one had me)

MelSharples

Salt, pepper, garlic powder make a great crust on a ribeye.  I like to melt a pat of butter over the top once the sear is done. Although with the marbling on that beauty you probably wouldn't need it.