tonights ribeyes!!

icemncmth

<p />I will be cooking these babies up tonight....These will be the first steaks from the cow I just had slaughtered...so I a little curious how she will taste!!!

stike

icemncmth,
if you want to try something different....[p]keep them in the bag like that, and sink them in the hottest tap water you can muster, in a bowl.
change the water when it isn't as hot.[p]let them soak maybe a half hour.[p]when the egg is at nuke temps, take the steaks out and toss them on for maybe 90 seconds to 2 minutes, depending on how much sear/char you like.[p]test their internal temp, they will not take long at all to be at medium rare. they were nearly 'done' (to rare, anyway) when you put them on.[p]it raises the internal temp to within striking distance of 'done', and the entire cook is the 90-second or so sear.[p]

icemncmth

stike,[p]Just might have to try that!! Thanks..

gdenby

icemncmth,[p]I was just looking at some ribeyes yesterday, and yours looks way nicer. I can't imagine them not being good.[p]Stike's recommendation works well. I've done something similar several times. Just be sure your fire is holding steady really hot. One one occassion I tossed the steaks on at 700, and the temp plumetted to 500, and stayed there for way too long. Instead of a nice rare steak, I had to keep them on long enough that I had medium-well-done. Good eating in the end, but not quite what I hoped for.[p]gdenby

Flashback Bob

icemncmth,
I will Second Stike's "hot tub" method.
Last night I did Rib Eyes and I was wondering why the cook took longer than usual. My ribeyes were thicker than usual and I forgot about the hot tub part until I was about to put them on. I put them in but unfortunately not long enough to make a difference.[p]But at least now I know for next time! (I have 6 more in the freezer)[p]BTW- I found that when I bought the Rib eye roast at BJ's, the butcher there was more than happy to cut it into steaks for me. Saved me some time and those steaks look beautiful!

stike

gdenby,
the fire didn't really change when the thermo went from 700 to 500, believe it or not.[p]on a short sear, the steak is cooked from the lump below, and the dome temp is only really a rough indication of how roaring the fire is going. lump burns at 1100 or 1200.[p]when you open the dome, you spill all that hot air, and the thermo says 500 when you shut it. the new steaks cut the draft a bit, so there IS some affect on the rate of burn.[p]but essentially, the lump below is still being fed from below and chugging along at pretty much the same rate at '500' as when the thermo said '700'[p]you just want a good roaring fire before the steaks go on. after that, ignre the thermo[p]you really cooked them at 1200, in a way. who cares what the air above them was?[p](yeah, yeah, the ambient dome temp does contribute, but not nearly as much as the direct radiant heat from the lump)

stike

...to take it to an extreme, when you have a dome temp of 225, like for a low-and-slow, your lump is burning at (drumroll please) 1100-1200. [p]there's just less of it burning than for a sear.[p]

AZRP

Flashback Bob,
I'm a firm believer in the hot tub method too. I go 1 hour in 100 degree water. When I'm using food saver vacuum bagged frozen steaks, I go 1 1/2 hours. 90 seconds to 2 minutes a side at nuke temps and a 15 minute rest under foil. -RP

Unknown

icemncmth,let us know how they are. They look like they are lacking flecking(marbling). Were they tougher than Prime or Choice ribeyes? Thanks

icemncmth

<p />icemncmth,[p]Well I did the T-Rex method with a little difference.... On the final wrap with foil...I put some garlic butter on the steaks and let them rest for 10 mins...[p]I am going to do the hot tub method next time..I have a lot of steaks in my frides..these were the first I have grilled since processing my cow....I have over 800 lbs of meat in the freezer...[p]

icemncmth

Beefer,[p]Actually they have a lot more marbling than you can see. I just processed the cow...It hung for 18 days...and it wet cured for a total of 30 days...so the meat is a little darker than you get in the store..