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Monster ribeyes...it's what's for dinner
njl
Posts: 1,123
I stopped by Win Dixie this evening looking for steaks, and it was either really thin ribeyes or these monsters. Not wanting the thin ones, I decided to go big.
about 40 minutes indirect slowly rising from 225F to 300F, and then 2 minutes per side at 500-600F raised direct.
The big one is not quite done (only 110F when I pulled them). That's fine...because it's dinner tomorrow...and now I can reheat it without overcooking it.
about 40 minutes indirect slowly rising from 225F to 300F, and then 2 minutes per side at 500-600F raised direct.
The big one is not quite done (only 110F when I pulled them). That's fine...because it's dinner tomorrow...and now I can reheat it without overcooking it.
Comments
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Looks great to me! Another 10 degrees and I would have ate it tonight.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
I want to eat it right now! =P~ good job!Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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The pair was 3.3lbs. Wife and I split the smaller one for dinner and there's still enough of it left over for her to probably have it for lunch. Or maybe I'll have steak for breakfast.
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Now that's a nice looking plate of steak!
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mother of djeebus! That looks nomy. nom nom nom
______________________________________________I love lamp.. -
You made the right decision. You went big! That is a monster cook. Great job!Flint, Michigan
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3.3 lbs. what will the wife eat? That should be just enough for you.njl said:The pair was 3.3lbs. Wife and I split the smaller one for dinner and there's still enough of it left over for her to probably have it for lunch. Or maybe I'll have steak
for breakfast.
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Go big and go home. That's what I always say. Oh, and cook to 120.
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Some big ole steaks. Mmmm....steak and eggs for breakfast. I could go for that right about now.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Wholly Molly, that's a nice chunk of cow!
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WOW That looks AwesomePROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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FanOfFanboys said:Exactly how I like mine. Thick and raw. Looks awesome
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Raw? The sliced up one hit at least 120F. That's done. The second one, I tried warming up tonight in a cast iron pan on the stove top first, then in a 400F oven. It ended up way more done than I usually like, but was still good. I think it actually had less edible meat than the smaller one though...or we just ate more. There was less left over.njl said:FanOfFanboys said:Exactly how I like mine. Thick and raw. Looks awesome
Yeah 120 is about what I like. People like to call that raw. I like a cool center ha.Boom -
The joke in the house when I was growing up was the way we all liked our steak was "just walk it through the kitchen".
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Yup. Try telling waitress you want it as raw as she can legally serve ha. Of course that was before I started making steaks on Egg. Outback and Longhorn can suck it now hanjl said:The joke in the house when I was growing up was the way we all liked our steak was "just walk it through the kitchen".
Boom -
@njl - you are the Wizard of the reverse sear! Great cook. If you don't mind me asking, why did you go with a raised direct for the sear? I always done my sear at the fire ring level, same heat, but a little less time. I can see that at 500-600 raised, some of the rub and seasoning might survive the sear. Did you season with anything special?Great cook.^:)^Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Eggcellent!!!
Ernie McClain
Scottsbluff, Nebraska
(in the extreme western panhandle of NE)
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Skiddymarker said:@njl - you are the Wizard of the reverse sear! Great cook. If you don't mind me asking, why did you go with a raised direct for the sear? I always done my sear at the fire ring level, same heat, but a little less time. I can see that at 500-600 raised, some of the rub and seasoning might survive the sear. Did you season with anything special?Great cook.^:)^
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What a great cook. I miss Winn Dixie!
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