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Author Topic: Ribeye from a rib roast, preference question  (Read 1881 times)

Online 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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Online 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, Iím 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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Offline runamuk

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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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Offline CAMPMEAT

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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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Offline Boss .300 winmag

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Re: Ribeye from a rib roast, preference question
« Reply #25 on: February 13, 2018, 04:31:38 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.
.

Do tell.  :dunno:
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Offline DoubleJ

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Re: Ribeye from a rib roast, preference question
« Reply #26 on: February 13, 2018, 05:53:59 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.

Possibly a chuck eye?  I LOVE those too.  I buy chuck rolls at cash and carry and always cut the chuck eye's off and package those separately.  Basically a ribeye but just a smidge too far forward to be considered a "ribeye"
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Offline The scout

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Re: Ribeye from a rib roast, preference question
« Reply #27 on: February 13, 2018, 06:52:15 PM »
 :yeah: chuck eye is my favorite. The local butcher saves them for us

Offline CAMPMEAT

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Re: Ribeye from a rib roast, preference question
« Reply #28 on: February 13, 2018, 08:01:21 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.
.

Do tell.  :dunno:


I can't really explain what they are. All I can say is they are just as good as a Ribeye and cheaper. I'd say you'd to google them. They only come boneless, at least down here. They're not a chuck roast.
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Offline Timberstalker

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Re: Ribeye from a rib roast, preference question
« Reply #29 on: February 13, 2018, 08:04:34 PM »
Campmeat:
Are you sure it isnít a butler steak?  Otherwise known as a Flat Iron?
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