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Ribeye drying in the fridge today

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Comments

  • RRP
    RRP Posts: 25,898
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    Photo Egg said:
    Thanks for following. Turned out great.
    WOWSER!!!
    Re-gasketing America one yard at a time.
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  • lousubcap
    lousubcap Posts: 32,396
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    Da-n. Nailed that hunk of beef.  Congrats on the cook and result.
    Did you notice a different flavor with the beef given you did the salt process before the cook?   
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • thetrim
    thetrim Posts: 11,357
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    You did it justice! Eggheads all over the world, REJOICE!!!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • JohnInCarolina
    JohnInCarolina Posts: 30,978
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    Looks great!
    "I've made a note never to piss you two off." - Stike
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  • Photo Egg
    Photo Egg Posts: 12,110
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    lousubcap said:
    Da-n. Nailed that hunk of beef.  Congrats on the cook and result.
    Did you notice a different flavor with the beef given you did the salt process before the cook?   
    Thank you.
    I think it was a drawn out steak post...lol
    Being in he freezer for 6 months after purchase did not help, but it was still a great meal.
    Honestly I think a steak in the 2" range as a max is much better but the flavor was still very good.
    I think I would like to do a side by side with the salt, no salt prior to the cook. I could not truly remeber the last cook well enough.
    I really think the drying on a rack helped. Also needed a longer rest but we were hungry. Thanks for watching.
    Thank you,
    Darian

    Galveston Texas
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  • lousubcap
    lousubcap Posts: 32,396
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    I think that once you are around 1 1/4" steak thickness or greater  the protein lends itself to the reverse sear process to nail the finish but that's just an opinion...
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • SamIAm2
    SamIAm2 Posts: 1,898
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    I go away for a couple of hours to pick up friends from the airport and you did this!! Yumsters Darian.
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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  • Photo Egg
    Photo Egg Posts: 12,110
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    lousubcap said:
    I think that once you are around 1 1/4" steak thickness or greater  the protein lends itself to the reverse sear process to nail the finish but that's just an opinion...
    I agree, really like rev sear.
    I had good color and crust after the low direct so I skipped the high temp sear.
    Fat was rendered nice and it went direct from fridge to grill this time with just a piece of bourbon oak wood. The center was a little rare for the wife but I liked it.
    Thanks for all your input...
    Thank you,
    Darian

    Galveston Texas
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  • WeberWho
    WeberWho Posts: 11,030
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    There's some beautiful looking beef right there. Great looking meal!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Nailed it!!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • g8golfer
    g8golfer Posts: 1,025
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    Great plate pic 
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