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Best dang steak ever cooked off the Egg

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Tjcoley
Tjcoley Posts: 3,551
in Off Topic
So shoot me, I didn't use the Egg tonight.  Local butcher had some nice looking Prime bone in ribeyes.  Total weight for 2 steaks was 2 2/3 pounds.  Vac sealed and into the Sous Vide for just under 2 hours at 134.  Using my little butane camp stove (I know, I could have used the Egg, but it's hot out and this was easy) I got the CI smoking hot.  Seasoned heavily with Paul Prudhomme's Blackened Redfish spice (it's not just for fish) and into the CI for 2 minutes a side.  These turned out perfectly cooked, perfectly seasoned, cut it with a fork, melt in your mouth delicious. I didn't get a plated pic, but I did manage to snap one of what was left over before my son and I sucked the bones clean. 
__________________________________________
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA
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Comments

  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Yes sir!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • lousubcap
    lousubcap Posts: 32,403
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    Hot CI for the win.  However you get there is all that matters.  Great result.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • GregW
    GregW Posts: 2,677
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    Looks great. My experience with Sous Vide has been less than steller. Technically the steaks I have done have been cooked to perfection, however they are lacking in flavor that I get cooking the steak entirely on the egg.

    Maybe the secret is seasoning that you used. I will try it your way next time.
    Your looks great........
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  • DMW
    DMW Posts: 13,832
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    Looks great. My favorite part of bone-in ribeyes is chewing on the bones.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • GregW
    GregW Posts: 2,677
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    DMW said:
    Looks great. My favorite part of bone-in ribeyes is chewing on the bones.
    Without a doubt, there's some serious flavor there.
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  • northGAcock
    northGAcock Posts: 15,164
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    The bone is the sweetest part of the steak.....and one I always work on when finished. I don't give a d@mn if I am in the nicest restaurant in the world....I am going to pick it up and work the bone. Nice job.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Those look great TJ.  If I am cooking sous vide with a cast iron finish I don't bother lighting the egg either. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • tarheelmatt
    tarheelmatt Posts: 9,867
    edited July 2016
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    DMW said:
    Looks great. My favorite part of bone-in ribeyes is chewing on the bones.
    My wife looks at me oddly when we do bone-in items and I gnaw on the bone.  I thought she thought it was hot, but apparently it's another item that I gross her out about.   
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • Mikee
    Mikee Posts: 892
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    DMW said:
    Looks great. My favorite part of bone-in ribeyes is chewing on the bones.

    I think this may be a first that I agree with DMW!
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  • Hans61
    Hans61 Posts: 3,901
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    There's more than one way to skin a cat, I like the looks of those steaks and bones... I'm not "in" on this inside joke, but maybe you should've posted a dirty fork pic too..... maybe????
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • saluki2007
    saluki2007 Posts: 6,354
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    Great looking steaks.  I have never used the red fish on steaks before, but I do like the blackened steak magic on steaks and burgers.
    Large and Small BGE
    Central, IL

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  • 55drum
    55drum Posts: 162
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    I did the same thing a couple of months ago only I seasoned with SP while in the SV and then seared on the egg......it was great
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  • jaydub58
    jaydub58 Posts: 2,167
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    Now, that's a double-drooler!     :bow:
    John in the Willamette Valley of Oregon
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  • Dredger
    Dredger Posts: 1,468
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    Looking good. Love that CI for searing.
    Large BGE
    Greenville, SC
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