sirloin and somehow I couldn't vote ?

34 minutes ago, casts_by_fly said:

I went big on the perfect roast potatoes, some roasted broccoli, and we went out and picked up a ribeye.  1.58lb total, somewhere around 1.5"-2" thick, bone in.  I snagged some pictures during the process and thought I'd share them here.

Looks great.  I'd scarf it.

58 minutes ago, casts_by_fly said:

 

 

Man that looks very tasty.

You're Killing me Smalls ! 

Something special happens when the flames tickle that rib eye fat.

#primalmagic.

A-Jay

 

3 hours ago, A-Jay said:

Man that looks very tasty.

You're Killing me Smalls ! 

Something special happens when the flames tickle that rib eye fat.

#primalmagic.

A-Jay

 

Agree. I bought my first charcoal grill this year, I've made Ribeyes on it several times and nothing comes close.

If any of you are costco people, have a look at their meat section currently.  We were in a week ago and they had Tomhawk Ribeyes for $12 a pound.  Given they are 3x that price at my local butcher I had to try them.  They come in a 2-pack.  After the dog graciously taste tested one of them last weekend while it was in the sink awaiting vacuum packing, I decided we needed to cook the second one this weekend.  It did not suck.

 

2.5 hours in the sous vide (from frozen).  About 15 minutes on the grill with the smoker box on.  Then about 6 minutes of constant flipping on a medium heat for a sear.  The center wasn't done as much as I wanted from the sous vide so I had to get a little more heat into it with the medium heat and longer.  Otherwise it would have been 90 seconds on the IR burner to sear it.  That's a 9"x13" pan for size reference.  About a 40 oz steak

 

 

 

32 minutes ago, casts_by_fly said:

The center wasn't done as much as I wanted

 

This was the exact problem I had when I tried one last summer.  Too thick to cook properly the whole way through.  The outside was black and the interior was too raw for my liking.

 

12 bucks/pound is a steal though, can't beat that.

5 minutes ago, gimruis said:

 

This was the exact problem I had when I tried one last summer.  Too thick to cook properly the whole way through.  The outside was black and the interior was too raw for my liking.

 

12 bucks/pound is a steal though, can't beat that.

 

Yeah, that's why I had to pick up a pack.  They had the regular ribeyes at $10 a pound.

 

There are two ways to cook a steak like this- either sous vide or reverse sear.  Both will get the inside up to eating temperature before you brown the outside.  I was shooting for a cooler side of medium which is about 130 degrees.  I had the sous vide set for 125 but it didn't get that far in the center by the time I had pulled it.  It was only 115 or so.  The solution is a hotter bath, a longer time, and/or not cooking from frozen.  Next time it will be a combo is 1 and 3.  Since the searing isn't adding any appreciable heat to the center I'll take it all the way to serving temp at 130.  And to keep the time shorter (a 2-hour sous vide is the right texture for me) I'll not go from frozen at all.

It wouldn’t be a problem fo me.  Cut its horns, wipe its butt, and throw it on a plate.  I’m good.😂

Filet Minion followed by a Tomahawk steak cooked caveman style.