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Griddled Chuck Eye
Lawn Ranger
Posts: 5,467
Had the butcher cut me several thick chuck-eyes yesterday. He was really busy and didn't get them quite as thick as i asked, but they were still really nice.
Here's one last night in a modified ChefWil technique he gave me several years ago. In the original, you dip the steak in clarified butter and put on a wire rack in the fridge for the butter to harden. I didn't have time, so I just softened the butter and rubbed it all over the seasoned steak. Onto a griddle resting on inverted egg feet for about 90 seconds per side...TRex rest and finish direct.
Left overs for breakfast with some Montana catsup sent by Thirdeye....Johnny Midnight's Cowboy Ketchup...has anchovies in it. Fantastic!
It's Friday!
Mike
Here's one last night in a modified ChefWil technique he gave me several years ago. In the original, you dip the steak in clarified butter and put on a wire rack in the fridge for the butter to harden. I didn't have time, so I just softened the butter and rubbed it all over the seasoned steak. Onto a griddle resting on inverted egg feet for about 90 seconds per side...TRex rest and finish direct.
Left overs for breakfast with some Montana catsup sent by Thirdeye....Johnny Midnight's Cowboy Ketchup...has anchovies in it. Fantastic!
It's Friday!
Mike
Comments
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You eat well...very well. That breakfast plate has got the stomach rumbling.
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Looks awesome....BTW...you have mail.
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That steak looks fantastic Mike. Now I have to go out and get me something to eat.
How long after you seared it did you cook it direct? Dave San Jose, CA The Duke of Loney -
LR, if that's not the breakfast of champions, I don'tknow what is.....
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Wonderful looking cook, I like the use of the inverted green feet.
Uh, by the way.... The catsup is from Wyoming. Now you have joined the ranks of tjv and Bubba Tim who always think I live in Montaaaaaana.
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Why don't you weight 400 lbs
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. -
Most excellent.....is chuck eye something similar to ribeye?LBGE Katy (Houston) TX
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15 -18 minute rest.
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Is that a big crack in your egg???
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That's the kind of mail I like to get. Glad she was pleased.
Mike -
wowwwwwwwwww Mike it looks fantastic...must use my griddle & butter next time to sear & those sauces look to die for.....if that's your breakfast I want to see diner.... :laugh:
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Al:
I'm really liking doing extra of these for the next days breakfast. They are incredible pan warmed in a little butter.
Mike -
Good, clean living.
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Oh my, that looks absolutely delicious!
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My bad, My Friend. I knew that....just a brain fart. BTW, is that stuff available online? I love it! I doubt it would be any good if it came from Montana.
LR -
with all the "Freeee Schiitt" you've sent him...he'd know where you live...ey? I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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Thanks, Dear. Steak and eggs just seem, well,..."made for each other"! Sort of "Cluck and Turf". :silly:
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Oh man, steak & eggs is one of my all time favorites. It may even qualify as my "death row final meal".
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i like the chuckeye steaks, lots of flavor, looks real good with those eggsfukahwee maineyou can lead a fish to water but you can not make him drink it
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Yep. Long and colorful story. Not a warranty issue, so making do. It travels with me camping and gets used like heck at home. Never missed a beat. Use a rock for a Daisy Wheel.
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I'm still in the planning process for tonight. I've got a piece of cold, fried chicken for lunch. :laugh:
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Thanks, Dear. It was pretty tasty.
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Bacchus, I hope you haven't done something we don't know about ......
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Cluck and Turf.
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I agree. Hope you manage to avoid the slammer for a while yet.
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They have a website which shows their products, but you have to phone in your order.
Wahoo Toppings
The ketchup is very popular and good for X-mas gift boxes and such, and it comes in two size bottles.
I'm not a big BBQ sauce user myself.... and I prefer serving really thin peppery sauces instead of the thick sweet sauces that are so popular.... So when I do make sauce, I sometimes use the Black Peppercorn Steak Sauce as an adder to it. (Of course, you are close enough to Rudy's and their "sause" is the only one that I will use right out of the bottle).Happy Trails~thirdeye~Barbecue is not rocket surgery -
I'm not a sauce guy, either. But, I do like ketchup. The Coyote is real good at breakfast. Thanks again for sending.
Mike -
OK Lawn Ranger: I was at the market today, and though I certainly wouldn't call it "cheap" at $5.99/lb, I picked up a couple nicely marbled chuck eye steaks. Tonight is chicken wing night, but I will definately give you my two cents on the chuck eyes when they are cooked. :laugh: Thanks for the tip.
This post made me take the plunge...That steak looks awesome! -
Yeah, after I expressed interest they went to something like $5.69. I still think they are a good value. They are smaller than most ribeyes, and can easily be done for breakfast cooks or meals where you are serving several. The 6 I bought yesterday totaled just a little over $19. $3.25 per steak ain't bad. Sure, there are better cuts, but I really like the flavor and texture. They really are called the poor man's Ribeye, and my butcher speaks very highly of them. On these you should just ask them to be cut from the end of the eye closest to the ribeye. There is a difference, they say.
Hope I haven't led you down the wrong path. Let me know. If I have, then It's Chubby's fault.
Mike
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