Sounds good. I'm a convert to reverse sear after this year. Next time, I'll try to do it all in the Egg...T
Thank you. Lots of beef jus too was a bonus of doing it this way. Have a few cups of that left over. T
You ought to try Yak as well. Lean like Bison, and better for you than beef. http://www.nytimes.com/2003/05/21/dining/a-yak-attack-on-beef-and-bison.html http://www.buffalogal.com/Yak-Meat-New-C61.aspx
Resurrecting this thread. Made this recipe last year and it was AWESOME. Just bought a 9 pound boneless prime roast and going to do the exact same thing. This and an a big California Cabernet! Anyone making prime rib for the holidays?
I did this one on Christmas. Since posting to thread originally, I have purchased a Traeger pellet smoker and use it now for as much cooking as possible. This one was a very small one (two of us) at just less than four pounds. It was first seared at about 425-450 degrees for about 30 minutes and then finished at a low temperature of 225 until the internal temperature reached 120 degrees (about 2 hours). Then rested for 30 minutes before carving. Hickory Pellets. We like ours Medium Rare "Minus" so this was perfect. The pellet grill is great and it is very easy to monitor internal temperature with this method so that it can be removed at exactly the temperature desired. Many use remote WiFi digital thermometers to track cooking progress, however, I am just checking the temp with an instant reading thermometer. Image Unavailable, Please Login
Please post up pics for those of us traveling, so that we may live vicariously through your carnivorous exploits! T
MrB's horseradish rub has been my GoTo since he first posted it. It can't get any better, IMO. ...and every time I make it I hear the word "Glug" in my head!
Image Unavailable, Please Login Image Unavailable, Please Login All rubbed down and spending the night in the fridge.
Yeah, there are some seriously 'roided-out rib caps here! (aka deckle- although many folks use that word to describe the fatty part of a brisket and I've had butchers tell me to stop calling the rib cap a "deckle" on more than one occasion fwiw) I'm going to have to get me one of those for the grill soon. SRF sells an american wagyu rib cap (its amazing). Sometimes costco has prime grade rib cap in the case and they then separably label and sell the inside portion as a "ribeye" with zero cap...so be careful when buying "rib eye's" there if you want the cap too. I've searched google extensively and cannot find a well-accepted source that says selling solely the inside piece (with no cap) is a practice anywhere and every source or definition of "rib eye steak" includes the cap. I read everything I could find on "delmonico" thinking perhaps that was the name for the inside piece. But even that isn't clear (or even the case at all). So...I've only seen for sale the "inside only rib eye" a couple of times at a costco, so hopefully nobody else is doing it - I ain't interested in a ribeye without the cap!
^Lol. You gotta mind your Ps and Qs with the old school butchers, or they'll definitely let you know! I made that mistake, buying the rib eyes at Costco. They were tasty, no doubt, but not as good as the whole cap+eye affair. For NY, we're sticking with the Southern tradition of black eyes peas and pork. T
When I made that last post I initially typed Spencer, thinking that was the name for the inside piece. I thought for a second, and wanted to be correct, so I searched on it and Delmonico was the closest thing I could find to describe it with Spencer being just another name for Rib Eye. It was from a restaurant that famously served two of the inside pieces tied togrether, with no mention of the cap.
I just called a butcher and he more described it as Rib Eye Medallion. Not really a name though but any butcher would know what you want. ...... doesn't really solve the riddle though, does it?!? LOL
Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Food coma. Would have gone more rare but 3 teenagers wanted medium.
I asked a different high end butcher here in Santa Monica and he told me it's referred to as a "Rib Eye Heart Steak".
Image Unavailable, Please Login Image Unavailable, Please Login Ok my once a year prime rib post. 15 pounds this time, small investment and bigger than my neighbors dog.
Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Was as good as it looks!
