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Has anyone made burnt ends from a super-marbeled beef steak?
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winojeff
Posts: 67
I couldn't find a packer brisket with a point end, so I bought a 'packer' flat as well as a super-marbeled 1 1/4-inch thick ribeye steak to make burnt ends with.
Has anyone tried making burnt ends from a very fatty (really heavily marbeled) ribeye? I figure to rub and inject. Put in the egg well after the point end is going, and smoke the steak until about 150, then wrap with a little juice and a bit more rub, in foil, and pull at about 190, far ahead of the flat. Wrap in heavy towels to continue its tenderizing. Then, cut into cubes and sauce it up just before sitting down for dinner, and caramelize the chunks on a hot gas grill when we're about to slice the flat for dinner... Sound possible?
Has anyone tried making burnt ends from a very fatty (really heavily marbeled) ribeye? I figure to rub and inject. Put in the egg well after the point end is going, and smoke the steak until about 150, then wrap with a little juice and a bit more rub, in foil, and pull at about 190, far ahead of the flat. Wrap in heavy towels to continue its tenderizing. Then, cut into cubes and sauce it up just before sitting down for dinner, and caramelize the chunks on a hot gas grill when we're about to slice the flat for dinner... Sound possible?
Comments
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This is a bad idea. It's not the marbling that makes brisket point so gooey, it's all the connective tissue that turns in to collagen/gelatin once it's pushed past 160 degrees (give or take). Steaks do not have that so if you push it past well done as you would have to in order to make burnt ends, you are just going to have a a burned piece of fancy steak.
Keepin' It Weird in The ATX FBTX -
Thanks. Excellent advice! Darn!!!
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I'll look harder for a point end. Maybe the local middle-eastern butcher or Mexican butcher departments of those nearby ethnic markets. They seem to have all the cuts.
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Boneless short ribs might work. That’s what I’d try.
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winojeff said:Thanks. Excellent advice! Darn!!!
Keepin' It Weird in The ATX FBTX -
On the other hand- nothing stopping you from putting a ripping hot sear on that steak, cubing it up and serving with a reduced sweet/salty sauce. just add a bunch of honey to a steak or bbq sauce and reduce it on the stove until it's gooey. I would personally leave the warm sauce on the side as a dip but you could drizzle over the top. Either way, I bet your guests will love you forever if you get it right.
Keepin' It Weird in The ATX FBTX -
winojeff said:I'll look harder for a point end. Maybe the local middle-eastern butcher or Mexican butcher departments of those nearby ethnic markets. They seem to have all the cuts.
Keepin' It Weird in The ATX FBTX -
You guys are a terrific support group! Thanks!!
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Ditto the chuck roast idea...I’ve used them several times for faux burnt ends that have been delicious
Have a GREAT day!
Jay
Brandon, FL
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I like chuck roast better than brisket for burnt ends and also get to have puled beef at same cookI XL and 1 Weber Kettle And 1 Weber Q220 Outside Alvin, TX-- South of Houston
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Thanks, guys! Now, if it would only stop raining in L.A.!!
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