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USDA PRIME Bone-in Ribeye

NERVOUS
NERVOUS Posts: 104
in EggHead Forum
No way I was gonna pass on these bad-boys!  I picked up a few of them for this weekend's festivities.


Jeremiah  |  La Canada Flintridge, CA  |  XL BGE
"Life is about experiences...  And one of my absolute favorite experiences is FOOD!"
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Comments

  • johnmitchell
    johnmitchell Posts: 7,365
    They look awesome.. Enjoy, and have a great Memorial day weekend..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Spaightlabs
    Spaightlabs Posts: 2,349
    Those look dandy!  

    What's your plan, and do you cook to feel or temperature?
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  • NERVOUS
    NERVOUS Posts: 104
    Spaightlabs said:
    Those look dandy!  

    What's your plan, and do you cook to feel or temperature?
    I'm going to reverse sear these steaks.  So, I'll start out with the 'low and slow' indirect part of the cook at 250 degrees until the internal temp reaches 125.  Then I'll remove the steaks and reconfigure the BGE for the high heat direct part of the cook at 500+ degrees.  I like to sear using a cast iron skillet with some melted butter and Rosemary inside...  Like this:


    Jeremiah  |  La Canada Flintridge, CA  |  XL BGE
    "Life is about experiences...  And one of my absolute favorite experiences is FOOD!"
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  • logchief
    logchief Posts: 1,431
    edited May 2016
    Those are some beautiful tomahawks.  That pretty white color won't last long
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • jabam
    jabam Posts: 1,829
    Those look amazing!  Enjoy the feast. 
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    If they are for tomorrow, leave them uncovered in your fridge just as the butcher did.

    People often remark how meat from a butcher, especially chicken skin, browns or crisps up. It's because in a case like this they are unwrapped, and the surface dries a fair amount. 

    When you sear, the meat cannot begin to brown until the water is steamed off and the mear dry. Give it a head start and you'll have a great sear, because it starts browning the moment it hits the grill.  

    That's also one of the reasons you let butter stop popping ( or better yet use ghee or claified butter or oil) to sear with. No steaming, immediate frying (sear)

    those look top shelf. Enjoy
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  • NERVOUS
    NERVOUS Posts: 104
    Great feedback...  Thanks!  I just unpackaged the steaks and put them back in the refrigerator.  
    Jeremiah  |  La Canada Flintridge, CA  |  XL BGE
    "Life is about experiences...  And one of my absolute favorite experiences is FOOD!"
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    What Darby said. You can also salt overnight as well, but put them on a rack so air circulates around all sides.
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  • Austin Egghead
    Austin Egghead Posts: 3,966
    No matter how you choose to cook them,  they should be really tasty good.
    Large, small and mini now Egging in Rowlett Tx
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