Has anyone made burnt ends from a super-marbeled beef steak?

winojeff

I couldn't find a packer brisket with a point end, so I bought a 'packer' flat as well as a super-marbeled 1 1/4-inch thick ribeye steak to make burnt ends with.
Has anyone tried making burnt ends from a very fatty (really heavily marbeled) ribeye? I figure to rub and inject. Put in the egg well after the point end is going, and smoke the steak until about 150, then wrap with a little juice and a bit more rub, in foil, and pull at about 190, far ahead of the flat. Wrap in heavy towels to continue its tenderizing. Then, cut into cubes  and sauce it up just before sitting down for dinner, and caramelize the chunks on a hot gas grill when we're about to slice the flat for dinner... Sound possible?

The Cen-Tex Smoker

This is a bad idea. It's not the marbling that makes brisket point so gooey, it's all the connective tissue that turns in to collagen/gelatin once it's pushed past 160 degrees (give or take). Steaks do not have that so if you push it past well done as you would have to in order to make burnt ends, you are just going to have a a burned piece of fancy steak.

winojeff

Thanks. Excellent advice! Darn!!!

winojeff

I'll look harder for a point end. Maybe the local middle-eastern butcher or Mexican butcher departments of those nearby ethnic markets. They seem to have all the cuts.

pgprescott

Boneless short ribs might work. That’s what I’d try. 

The Cen-Tex Smoker

winojeff said:

Thanks. Excellent advice! Darn!!!

sorry to burst your balloon but I saved you some serious coin on ruined ribeye

The Cen-Tex Smoker

On the other hand- nothing stopping you from putting a ripping hot sear on that steak, cubing it up and serving with a reduced sweet/salty sauce. just add a bunch of honey to a steak or bbq sauce and reduce it on the stove until it's gooey. I would personally leave the warm sauce on the side as a dip but you could drizzle over the top. Either way, I bet your guests will love you forever if you get it right.

The Cen-Tex Smoker

winojeff said:

I'll look harder for a point end. Maybe the local middle-eastern butcher or Mexican butcher departments of those nearby ethnic markets. They seem to have all the cuts.

the boneless short ribs idea is good. A nice piece of chuck roast will get it done too- Chuck is part of the cow shoulder and behaves similarly to pork shoulder. Short ribs come from this same area so whatever you can find will get you close.

winojeff

You guys are a terrific support group! Thanks!! 

SSN686

Ditto the chuck roast idea...I’ve used them several times for faux burnt ends that have been delicious 

GoldenQ

I like chuck roast better than brisket for burnt ends     and also get to have puled beef at same cook

winojeff

Thanks, guys! Now, if it would only stop raining in L.A.!!