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Mrs. Cknight was out of town last weekend so picked up a 1.75lb prime tomahawk ribeye from Costco. Did a reverse sear on the WSM and it turned out great!9t1w2g.jpg

Edited by cknight
I'm an idiot and cant figure how to rotate

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Bought a dry aged bone-in ribeye and reverse seared it last night.  Have only done 1 dry aged steak previously.  Internal temp read 128 degrees so I took it out and noticed it did NOT feel like 128 degrees - felt more medium.  Gave it a VERY quick sear and, sure enough, steak came out looking on the high end of medium.  Is this normal with dry aged steaks?  Again, not too familiar with cooking these.  I did use a new BT meat thermometer so maybe that was just off or I just had it up against the bone.  Regardless, tasted fucking amazing.  Flavor and texture were spot on - color just wasn't that beautiful red that we typically get.  

 

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And I would say that if it tasted good that is the most important thing.  Ribeye can be cooked a little farther in my opinion, being as fatty as they are.

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1 hour ago, BearCountry11 said:

Bought a dry aged bone-in ribeye and reverse seared it last night.  Have only done 1 dry aged steak previously.  Internal temp read 128 degrees so I took it out and noticed it did NOT feel like 128 degrees - felt more medium.  Gave it a VERY quick sear and, sure enough, steak came out looking on the high end of medium.  Is this normal with dry aged steaks?  Again, not too familiar with cooking these.  I did use a new BT meat thermometer so maybe that was just off or I just had it up against the bone.  Regardless, tasted fucking amazing.  Flavor and texture were spot on - color just wasn't that beautiful red that we typically get.  

 

?ui=2&ik=f0144bad5b&view=fimg&th=162d185

?ui=2&ik=f0144bad5b&view=fimg&th=162d185

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What was your oven at for the cook portion?  The higher the oven, the more carryover you are going to get, something in the neighborhood of 3-5 degrees. Going immediately to the sear is going to keep cooking it. So, either 1) pull it earlier at 120 or so and immediately sear, or 2) let the steak rest 10 minutes (something non-metal would be ideal) and then sear it.  I have been doing #2 because it is foolproof but #1 is likely a better steak but has a learning curve.

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On 4/13/2018 at 10:23 AM, solamente73 said:

2.4lbs. of Chicago-style ribeye, over mesquite.

41433197361_7dbcee67da_c.jpg

You, sir, are an asshole.

I was about to say, "Well done, sir," but there is nothing well done about that beautiful hunk of steer.

Edited by Braff Zacklin

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2 hours ago, Dr Fear said:

What was your oven at for the cook portion?  The higher the oven, the more carryover you are going to get, something in the neighborhood of 3-5 degrees. Going immediately to the sear is going to keep cooking it. So, either 1) pull it earlier at 120 or so and immediately sear, or 2) let the steak rest 10 minutes (something non-metal would be ideal) and then sear it.  I have been doing #2 because it is foolproof but #1 is likely a better steak but has a learning curve.

I had it at 225.  I typically go right to the sear once it comes out of the oven then let it rest.  I’ll try both and see what works best.  Thanks!

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2 minutes ago, BearCountry11 said:

I had it at 225.  I typically go right to the sear once it comes out of the oven then let it rest.  I’ll try both and see what works best.  Thanks!

Given ample time, I also like using 225, only 1-2 degrees of carryover. The other good thing about letting the steak cool down a bit pre-sear is that you don't have to re-rest them.  They are ready to eat right off the sear.

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Fine, I'll say it.  I do not like dry aged steak nearly enough to fool with it.  Or pay extra for it.

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On 4/13/2018 at 12:23 PM, solamente73 said:

2.4lbs. of Chicago-style ribeye, over mesquite.

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On 4/11/2018 at 1:37 PM, cknight said:

Mrs. Cknight was out of town last weekend so picked up a 1.75lb prime tomahawk ribeye from Costco. Did a reverse sear on the WSM and it turned out great!9t1w2g.jpg

The 2 of you are great Americans 

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$5.99/lb Choice porterhouse (marinaded in Cholula and Uncle Chris' then grilled over mesquite) and some jalapeno mashed for a quick weeknight dinner.  One steak fed the whole family.

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On 4/9/2018 at 9:51 PM, luke duke said:

If you have to ask, you can't afford it.

Sorry to tease you guys, but I don't plan to cook it for at least 2 weeks.

Has it been two weeks yet?

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Family's out of town for the weekend. 

 

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Edited by dcbc

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13 hours ago, dcbc said:

Family's out of town for the weekend. 

 

142valf.jpg

 

That’s a good start.  The pics of the strippers and cocaine didn’t show up though.  Not sure if it’s an imgur thing or???

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On 4/17/2018 at 1:29 PM, BearCountry11 said:

I had it at 225.  I typically go right to the sear once it comes out of the oven then let it rest.  I’ll try both and see what works best.  Thanks!

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On 5/13/2018 at 4:07 PM, brown water said:

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Finally got around to cooking a couple of these last night along with some strips and filets for an overdue dinner with family and a few friends at the new house.  

 

Edited by brown water

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On 6/3/2018 at 5:44 PM, hornbri said:

That looks amazing. reverse sear?

Very hot cast iron then into a 350 oven. A few degrees short of target internal temp out to the smoker for a couple minutes. Rest under loose foil about 5 minutes before serving.  

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55 minutes ago, Mack Tripper said:

Since Luke Duke refuses to update us on his A5 Wagyu, I decided to take matters into my own hands

74f1774f80d0653688b79eff430686c1.jpg8bd167306bde1b9f88354a53c719dc06.jpg

Please report back ASAP. 

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1 hour ago, Mack Tripper said:

Since Luke Duke refuses to update us on his A5 Wagyu, I decided to take matters into my own hands

 

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Stopped and got a prime t bone from HEB, it was open, on sale for 9.99
Reversed seared
Grilled some okra and did some sprouts and shrooms
I need to work on my food photography skills

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Sent from my iPhone using Tapatalk

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On 6/8/2018 at 11:19 AM, Mack Tripper said:

Since Luke Duke refuses to update us on his A5 Wagyu, I decided to take matters into my own hands

74f1774f80d0653688b79eff430686c1.jpg8bd167306bde1b9f88354a53c719dc06.jpg

We're waiting, motherfucker. 

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