Stock up on ribeyes now

[Shaun @ Tru6]

^^^ it's from the leaflet Famous Irish Cooking Legends, an interpretation of the classic Chateaubriand

5 points to anyone who can make the connection

[wdfifteen]

Originally Posted by cabmandone

I just can't bring myself to throw a good ribeye on a skillet. It could be CRAZY cold outside and I'll still drag the Weber kettle out.

Even if I was going to grill it I would pan sear it first. I like a good crust.

[berettafan]

Airplane light reading.

[speeder]

I love corned beef.

[cabmandone]

Originally Posted by Shaun @ Tru6

Tell me you've never made a bordelaise without telling me.

I just can't bring myself to put a delicious ribeye on a skillet. I don't care what it's called, and I'm sure it would be good, I just can't do it. A 1-1/2 to 2" thick cut ribeye just seems to belong on a grill.

[cabmandone]

Originally Posted by wdfifteen

Even if I was going to grill it I would pan sear it first. I like a good crust.

So do I which is why I've gone to reverse sear. Steaks go on the indirect side. Once I hit an internal temp around 15 degrees below my desired temp, I pull the steaks, add another small chimney of coals to get the hot side SCREAMING hot, toss the steaks on the cold side, rotate the grate to the hot side, then rotate while flipping while the flame kisses the steak. No lines because I'm on a cold grate and perfect sear. The method isn't fast but it's worth the time.

[70SATMan]

Oh, you need to try it at least once. We did a couple of filets the other night, cast iron pan seared,,,,

Once you go cast,,,, or something like that.

[cabmandone]

Originally Posted by 70SATMan

Oh, you need to try it at least once. We did a couple of filets the other night, cast iron pan seared,,,,

Once you go cast,,,, or something like that.

I've done steaks on a cast iron skillet. Just not the really good ones. I just can't do it.

[greglepore]

Originally Posted by onewhippedpuppy

We buy beef by the cow from corn fed no antibiotic cows, almost always know who raised them. It’s a big chunk all at once but dramatically cheaper by the pound and you can choose what cuts you want. Also get eggs from my wife’s parent’s chickens and/or local farmer’s markets and resellers.

Funny how the two animals that seem most under fire from globalists and have the most fake lab meat alternatives are the ones being killed by the thousands right now…

Thats excellent. Here, the only local beef I can get is grass raised, and they don't finish on corn. Its pricey (local is big here, and a premium) but its tough as f. No thanks. I'm ok with grass raised but it needs 3 months or so on corn to marble up.

[john70t]

The local Bushes has iffy ribeyes for $19/lb. Yikes. Pass. I went with a decent-marbled 'boneless english roast' for $9/lb. Looks about the same actually.
Should make 4 servings when divided. We will see.

(Anything other than top quality gets sliced thin, marinaded, and used for stir fry or burritos for freezing.)

Aldi once had top quality ribeyes for $11/lb and then $15/lb a few years ago. My favorite.

Once went out to dinner to a place that specializes in steak and unfortunately that was $65. Price not advertised on the billboard. WTH. I've made much better at home.

I'm new to the steak game, but getting it room temp seasoned and dry seems to work.
Only use Lawry's seasoning salt or McCormic's Steak(about the same favor with larger peppercorns) does it.
Cast iron pan made as hot as possible.
Depending on the marble smear a layer of lard. I don't like using seed oil and olive oil has a low smoke point.
Don't rush the initial sear to flip. A weak stove heat and pan will drop initial temps fast.
That makes about perfect for medium-rare. Let rest in pan 5-10min. With butter. As noted above.

Additionally, you have the option and stick in a 170deg oven. In 20-60min YMMV it will turn into soft mush. I've gotten different results and haven't tuned this method yet. Some spectacular. Some grey and chewy.

[speeder]

Originally Posted by cabmandone

I've done steaks on a cast iron skillet. Just not the really good ones. I just can't do it.

And this is why I like you.

[Alan A]

Originally Posted by speeder

I love corned beef.

Who doesn’t. I had a Reuben with hand cut corned beef and a Guinness for lunch.

I’m unapologetically culturally appropriating…

[Alan A]

Originally Posted by john70t

(I'll give it a try)

The UK invaded and conquered half the world in the pursuit for access to the exotic cornucopia of spices available....
But now all they can serve on a plate is black pudding and soda bread?

(How'd I do?)

Pretty crappy tbh.
The most popular food there is Indian. Has been for over 20 years.

And they meth’d up 3 continents to make sure they had tea…

[cabmandone]

Originally Posted by Alan A

Who doesn’t. I had a Reuben with hand cut corned beef and a Guinness for lunch.

I’m unapologetically culturally appropriating…

Oh man... I love me some Reuben sammys. Every restaurant I visit, if there's a Reuben on the menu I'm ordering it. I order one from Arby's, bring it home, slap some butter on the marbled rye, pan toast it and eat. It's not bad for a fast food Reuben.

[Shaun @ Tru6]

Originally Posted by cabmandone

I've done steaks on a cast iron skillet. Just not the really good ones. I just can't do it.

Cast = Maillard reaction

If your steaks aren't great coming out of cast iron, you aren't getting the pan hot enough or they aren't thick enough or you aren't leaving on each side long enough or don't have a good Lodge or similar pan or it's not seasoned... Lot of reasons.

I do plenty of steaks over burning oak on the grille, they are different, but one is not better than the other.

This was dry aged for over a week in the fridge, vigorously washed, salted for an hour. It was phenomenal.

[Shaun @ Tru6]

Aged over 2 weeks. It's hard to look at steak like this standing up in the fridge for 2 weeks. But worth the wait.

[berettafan]

Good example of what I find now and then at Walmart.

[Shaun @ Tru6]

Originally Posted by onewhippedpuppy

There are numerous reports direct from farmers that the FDA and CDC are ordering the culling of hundreds and in some cases thousands of chickens with zero evidence of bird flu. Chicken genocide if you will. Sorry but I have zero faith that any of our government organizations are actually looking out for our best interests. It’s like 2020 but with the food supply this time….


Shaun, I had no idea you were a former chef. Explains why you always post some tasty looking stuff.

Cooking is one of my passions in life Matt. I honestly can't wait to retire and open a food truck, maybe 2026.

[onewhippedpuppy]

Originally Posted by Shaun @ Tru6

Cooking is one of my passions in life Matt. I honestly can't wait to retire and open a food truck, maybe 2026.

That’s awesome. I can’t cook to save my life but my wife is pretty great at it. A good friend and former roommate went to CIA and was a chef in several cities including Boston. He got tired of the grind, restaurant industry is brutal.

[Shaun @ Tru6]

The grind is one reason I didn't pursue it. Fact is you are working when everyone else is having fun. That and the bio/biochem degree, which I've never used professionally but it was a great degree for so much else in life.