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Author Topic: Ribeye from a rib roast, preference question  (Read 958 times)

Offline DoubleJ

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Ribeye from a rib roast, preference question
« on: February 12, 2018, 03:58:12 PM »
For those of you that cut ribeye steaks from rib roast (Boneless) do you keep the tail on or remove it? 

I have always kept the tail on and ended up with 1.5" thick steaks weighing between 30-40oz.

This time I cut the tail off and ended up with 1.5" thick 20oz. steaks that look much better and will fit in the cast iron skillet much better when I'm not grilling them.

And with cutting the tail off, I was able to get 2lbs of ribeye meat to grind and make crazy good burgers out of.

What is your preference?
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Offline DoubleJ

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Re: Ribeye from a rib roast, preference question
« Reply #1 on: February 12, 2018, 04:02:23 PM »
For reference, the tail is that fatty piece on the left side of the steak in this picture

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Offline NRA4LIFE

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Re: Ribeye from a rib roast, preference question
« Reply #2 on: February 12, 2018, 04:03:35 PM »
Cap off is my preference.  That way, when you're grilling it, you don't set your deck and house on fire.  And you're right, that makes some crazy good burgers.  Try cooking them on a pure hardwood fire.  Unbelievable.
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Offline DaveMonti

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Re: Ribeye from a rib roast, preference question
« Reply #3 on: February 12, 2018, 04:38:05 PM »
Depends on the amount of fat.  Most of the steaks I've cut lately have a tail of almost all fat, so I cut it off.  If the tail is mostly marbled meat, I keep it on.

Offline rasbo

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Re: Ribeye from a rib roast, preference question
« Reply #4 on: February 12, 2018, 04:51:29 PM »
I keep it on best part of the steak

Offline DOUBLELUNG

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Re: Ribeye from a rib roast, preference question
« Reply #5 on: February 12, 2018, 04:55:49 PM »
I keep the tail on, but trim off the large chunks of pure fat before grilling.
As long as we have the habitat, we can argue forever about who gets to kill what and when.  No habitat = no game.

Offline Alchase

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Re: Ribeye from a rib roast, preference question
« Reply #6 on: February 12, 2018, 05:52:16 PM »
Depends on the “quality” of the ribeye.
Standard “choose” cuts; I usually leave them on to add flavor.
This one is a 53oz USDA Prime without the tail.
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Offline hunthard

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Re: Ribeye from a rib roast, preference question
« Reply #7 on: February 13, 2018, 02:36:29 AM »
Wow, after looking at this I don't think my lunch is going to cut it today.

Offline Stein

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Re: Ribeye from a rib roast, preference question
« Reply #8 on: February 13, 2018, 07:54:33 AM »
I don't trim a thing, sous vide, torch and I can crank one out better than any restaurant I have ever eaten at.

Offline Magnum_Willys

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Re: Ribeye from a rib roast, preference question
« Reply #9 on: February 13, 2018, 08:31:27 AM »
I don't trim a thing, sous vide, torch and I can crank one out better than any restaurant I have ever eaten at.
Like to see that torch work on youtube.  So like 135 for 2 hours ??? Never done it yet.

Offline JimmyHoffa

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Re: Ribeye from a rib roast, preference question
« Reply #10 on: February 13, 2018, 08:36:33 AM »
I don't trim a thing, sous vide, torch and I can crank one out better than any restaurant I have ever eaten at.
have you found that sous vide first, torch second to be best order?

Offline chiwawadan

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Re: Ribeye from a rib roast, preference question
« Reply #11 on: February 13, 2018, 08:38:27 AM »
Cap off is my preference.  That way, when you're grilling it, you don't set your deck and house on fire.  And you're right, that makes some crazy good burgers.  Try cooking them on a pure hardwood fire.  Unbelievable.
:yeah:

Agree with this 100%!

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Re: Ribeye from a rib roast, preference question
« Reply #12 on: February 13, 2018, 09:10:02 AM »
Just did a few Saturday on the Traeger.  Cap on unless over open flame.
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Offline Bigshooter

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Re: Ribeye from a rib roast, preference question
« Reply #13 on: February 13, 2018, 09:53:52 AM »
For those of you that cut ribeye steaks from rib roast (Boneless) do you keep the tail on or remove it? 

I have always kept the tail on and ended up with 1.5" thick steaks weighing between 30-40oz.

This time I cut the tail off and ended up with 1.5" thick 20oz. steaks that look much better and will fit in the cast iron skillet much better when I'm not grilling them.

And with cutting the tail off, I was able to get 2lbs of ribeye meat to grind and make crazy good burgers out of.

What is your preference?

The tail weighs 10 - 20 oz?  Or did I miss something?  The tail makes great burger.  I like it either way.
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Offline jackson7

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Re: Ribeye from a rib roast, preference question
« Reply #14 on: February 13, 2018, 10:06:49 AM »
tail on, love that piece charred. plenty of lemon pepper.

Offline Stein

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Re: Ribeye from a rib roast, preference question
« Reply #15 on: February 13, 2018, 10:18:13 AM »
I don't trim a thing, sous vide, torch and I can crank one out better than any restaurant I have ever eaten at.
have you found that sous vide first, torch second to be best order?

Yep, 137 for 6 hours then hit it with the weed burner and serve.  We did a true Prime from Costco for Christmas and it was outrageous.  Choice is very, very good, but the prime was crazy.

Offline lamrith

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Re: Ribeye from a rib roast, preference question
« Reply #16 on: February 13, 2018, 11:32:21 AM »
I don't trim a thing, sous vide, torch and I can crank one out better than any restaurant I have ever eaten at.
have you found that sous vide first, torch second to be best order?

Yep, 137 for 6 hours then hit it with the weed burner and serve.  We did a true Prime from Costco for Christmas and it was outrageous.  Choice is very, very good, but the prime was crazy.
Weed burner?   Heard about Sous Vide and been very tempted by it, but not sure about weed burner?

Offline 92xj

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Offline pianoman9701

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Re: Ribeye from a rib roast, preference question
« Reply #18 on: February 13, 2018, 11:41:06 AM »
I don't trim a thing, sous vide, torch and I can crank one out better than any restaurant I have ever eaten at.

 :yeah:
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Offline pianoman9701

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Re: Ribeye from a rib roast, preference question
« Reply #19 on: February 13, 2018, 11:43:59 AM »
I don't trim a thing, sous vide, torch and I can crank one out better than any restaurant I have ever eaten at.
have you found that sous vide first, torch second to be best order?

Yep, 137 for 6 hours then hit it with the weed burner and serve.  We did a true Prime from Costco for Christmas and it was outrageous.  Choice is very, very good, but the prime was crazy.

I'm a medium rare man - 130 for 8-12 hours, encrusted with herbs and seasonings and garlic. Finished it off in the oven at 475 for 20 minutes and a 45 minute rest. Best Thanksgiving ever. Turkey sucks.
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Offline DaveMonti

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Re: Ribeye from a rib roast, preference question
« Reply #20 on: February 13, 2018, 03:16:27 PM »
I don't trim a thing, sous vide, torch and I can crank one out better than any restaurant I have ever eaten at.
Like to see that torch work on youtube.  So like 135 for 2 hours ??? Never done it yet.

135 for 2-3 hours should be good for a decent sized steak, 1 inch thick or a little more.  A rib roast will take significantly longer.  I think I did a 3 rib roast on Christmas for about 8 hours at 135 or so.  I used a large zip lock bag instead of vacuum sealing it.  That way I could periodically open the bag and take the temp with a digital thermometer to insure the interior of the roast got up to temp. 

I did a tri-tip roast, which took less time as it wasn't as thick, and threw that on the gas grill for a few minutes on each side to give it a crust (after sous vide cooking).  I've yet to do a steak, but when I do I will throw it under the broiler or on the gas grill for a few minutes.  No need to actually "torch" it if you don't have a torch! 

If anyone hasn't tried a tri tip, I really think it's a tastier cut of meat than the rib roast I did, and it's cheaper.  Good stuff!

Offline DoubleJ

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Re: Ribeye from a rib roast, preference question
« Reply #21 on: February 13, 2018, 03:54:20 PM »
For those of you that cut ribeye steaks from rib roast (Boneless) do you keep the tail on or remove it? 

I have always kept the tail on and ended up with 1.5" thick steaks weighing between 30-40oz.

This time I cut the tail off and ended up with 1.5" thick 20oz. steaks that look much better and will fit in the cast iron skillet much better when I'm not grilling them.

And with cutting the tail off, I was able to get 2lbs of ribeye meat to grind and make crazy good burgers out of.

What is your preference?

The tail weighs 10 - 20 oz?  Or did I miss something?  The tail makes great burger.  I like it either way.

The ones I left the tails on are 2" thick.  Pretty frickin big
« Last Edit: February 13, 2018, 05:48:48 PM by DoubleJ »
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Offline Stein

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Re: Ribeye from a rib roast, preference question
« Reply #22 on: February 13, 2018, 04:14:15 PM »
I don't trim a thing, sous vide, torch and I can crank one out better than any restaurant I have ever eaten at.
have you found that sous vide first, torch second to be best order?

Yep, 137 for 6 hours then hit it with the weed burner and serve.  We did a true Prime from Costco for Christmas and it was outrageous.  Choice is very, very good, but the prime was crazy.

I'm a medium rare man - 130 for 8-12 hours, encrusted with herbs and seasonings and garlic. Finished it off in the oven at 475 for 20 minutes and a 45 minute rest. Best Thanksgiving ever. Turkey sucks.

Me too, perfect medium rare.  The torch probably finishes it much less than the oven, I’m on it less than a minute for a great sear.  Pic actually looks more cooked than it was, definitely on the rare side of medium rare throughout.



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Re: Ribeye from a rib roast, preference question
« Reply #23 on: February 13, 2018, 04:21:11 PM »
I don't trim a thing, sous vide, torch and I can crank one out better than any restaurant I have ever eaten at.
Like to see that torch work on youtube.  So like 135 for 2 hours ??? Never done it yet.

135 for 2-3 hours should be good for a decent sized steak, 1 inch thick or a little more.  A rib roast will take significantly longer.  I think I did a 3 rib roast on Christmas for about 8 hours at 135 or so.  I used a large zip lock bag instead of vacuum sealing it.  That way I could periodically open the bag and take the temp with a digital thermometer to insure the interior of the roast got up to temp. 

I did a tri-tip roast, which took less time as it wasn't as thick, and threw that on the gas grill for a few minutes on each side to give it a crust (after sous vide cooking).  I've yet to do a steak, but when I do I will throw it under the broiler or on the gas grill for a few minutes.  No need to actually "torch" it if you don't have a torch! 

If anyone hasn't tried a tri tip, I really think it's a tastier cut of meat than the rib roast I did, and it's cheaper.  Good stuff!

Tri tip is my go to cut of bovine.  Rib eye is nice but my usual is tri tip at home.
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Re: Ribeye from a rib roast, preference question
« Reply #24 on: February 13, 2018, 04:28:56 PM »
I've never heard of " BUTTER STEAKS " until I moved to Az. OMG are they good, no, GREAT.  They are a cousin to the RIB EYE'S.
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