What to do with leftover prime rib???

Fidel

<p />
Since so many people are cooking prime rib/rib roasts yesterday and today, I decided to save this post for last night (which didn't really work out) so I'll post it this morning.[p]I took a pretty hearty chunk of leftover prime rib that was on the rare side of medium rare. Using the hot tub method got the internal temp up to about 100*. This took about 90 minutes and a couple hot water changes, but it got there.[p]I fired up the mini and got it as blazing hot as it would get, with lump less than an inch from the grate. While it was heating I took the rib steak, oiled both sides with EVOO and basically prepped it TRex style, a heavy dose of kosher salt, fresh cracked pepper, and a little CowLick for good measure. Onto the blazing inferno it went for about 2 minutes per side.[p]
<a href="http://s196.photobucket.com/albums/aa296/dannynoonanphotos/Christmas Rib Roast 2007/?action=view&amp;current=ReheatSear2.jpg&quot; target="_blank"></a>[p]
After searing I pulled it off. It read about 108 internal, so I let it roast on the mini, vents shut, for another 3 minutes. Internal read 115 so I yanked it and slapped it on the plate with a sweet tater.[p]
[p]
It formed a really nice crust that had a different taste - almost sweet flavored. The meat was more dense than a traditional "cooked from raw" ribeye, but the flavor was a little more intense. And it was more tender. It ate more like a flat iron than a ribeye. I really really enjoyed this steak. It came out pretty close to medium. It was a thick cut and even though I didn't take the temps any higher than rare, the internal meat obviously cooked a bit more.[p]
[p]
This final shot is from the heart of the steak. This piece was in fact on the medium rare side. Overall, I would definitely do it again.[p]Happy New Year to everyone!!![p]

TRex

Fidel,[p]Cool idea. I've "reheated" leftover steak in a skillet on the stove, but never done it on the Egg. I like your results. Great pics too, but on that last one I think I got steak in my eye, lol.[p]Happy New Year![p]TRex

DynaGreaseball

Fidel,[p]That had to be done on your new mini--judging by the color of the inside of the ceramic. Bet it doesn't stay tan for long.[p]Pretty work on the steak. Farlsworth says his new mini is a steak-cooking-machine.[p]Happy New Year

Fidel

TRex,[p]Yea, I know - mega closeup. But my concern when I was doing this cook was that the meat would be overdone - so I had to show a pic that would show that it still held the medium rare qualities.[p]You know how indoor shots the redness of the meat will wash out? Well, I must have taken 10-12 pics and almost all of them the meat looked gray - so I backed way off it and took that one with ambient light at a high ISO.[p]I need one of those 12-24mm asphericals (I am assuming that's what you are using for wide angle shots). I noticed you have some nice wide angle shots when you were doing the emergency Woosday posts last week.[p]Sorry for the steak in the eye - I'm still trying to learn this photography stuff. I'm just a hack.

TRex

<p />A "steak-cooking machine"?[p]Ehh, it's alright.[p]

Spring Chicken

DynaGreaseball,
I agree with Farlsworth. It is that and more.[p][p]Last night's dinner, compliments of Chubby.[p]Spring "Racing Through The Good Life" Chicken
Spring Texas USA

Chubby

Spring Chicken,[p]I have to imagine that Lil' Mini got one look at You headed toward the Coop with that Beefer...and was just a bit intimidated!![p]But....with a bit of coaxing from Coach Chicken...looks like all performed as planned!![p]Evans[p]

TRex

Fidel,[p]LOL, I was just jabbin' ya.[p]For most of my food shots these days I use my "party pic lens," my Tamron 17-50mm f2.8. The low, constant f-number allows me to do a lot of available light shots and control depth of field nicely, and the moderate wide angle comes in handy for closeups. [p]The zoom, albeit limited, allows for me to get some closer "on-the-Egg" shots without frying my camera. [p]And the sharpness of this particular lens rivals that of my 50mm f1.8 prime (another good food lens, but the fixed focal length is not friendly if you're trying to get some quick but decent photos before your food gets cold and/or the hungry mob chops your head off for taking pictures of the food instead of serving it.[p]For ultra-wide shots, which I assume maybe you were referring to this one:[p][p]I use my 10-20mm sigma. It's a great ultra-wide, lower distortion than most "fisheyes." The shot above was taken at 10 mm.[p]Okay, enough babbling about lenses.[p]Cheers,[p]TRex

Evans

Fidel,[p]That's just what we did as well!![p]No "naked hot tub" pics here though...LOL!!![p]Good'ns on ya!![p]Evans

Chubby

TRex,[p]With a wink to Billy Bob Thornton in "Slingblade"..
(just about my all time favorite movie),[p]"I like the waaaaay you talk"!![p]Evans

Spring Chicken

Evans,
Hey!!! I resemble that remark.[p][p]Spring "Who Needs A Swim Suit When There's Obviously Not Enough Room To Swim" Chicken

Mike in Abita

DynaGreaseball,[p]Don't forget the chops.[p]

Fidel

Spring Chicken,[p]**mental note**[p]When I visit the Chicken Ranch I will have to remember that nugget of wisdom and pray you don't invite me for a soak.[p]I can't blame you - we have a hot tub too and rarely does clothing make it into the water unless the kids are in for a soak too.[p]Happy New Year Leroy! [p]

Big'un

TRex,
I just love that pic! Very well done!

Big'un

Fidel,
As usual, you are coming up with great ideas! However, I'm still trying to figure out what a "leftover" is.Haha. It looks great. Thanks for the suggestions on the beef ribs...delectable!!

Unknown

Fidel,[p]Great looking steak and since I also have some leftover prime rib I have to ask what is the hot tube method.

Fidel

JerryS,[p]Hot tub method is putting the steak in a ziploc or vacuum sealed bag, them submerging it in hot water until it comes up to a temp.