Ribeye from a rib roast, preference question

[CAMPMEAT]

Campmeat:
Are you sure it isn’t a butler steak?  Otherwise known as a Flat Iron?

Not a Flat Iron. I asked the butcher this morning and he said it's a chuck eye.... I just reread what I said, 

[Woodchuck]

Chuck Eye

[92xj]

Brown eye

[Woodchuck]

Brown eye

[92xj]

Don't eat that steak

[Woodchuck]

  Solid advice

[DaveMonti]

I sense a sideways shift to this thread. 

[CAMPMEAT]

Brown eye

Cinnamon Ring...........

[92xj]

Balloon knot...

[92xj]

You guys are horrible 

[Special T]

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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[DoubleJ]

Campmeat:
Are you sure it isn’t a butler steak?  Otherwise known as a Flat Iron?

Not a Flat Iron. I asked the butcher this morning and he said it's a chuck roast cut..

Chuck eye

2:40 mark

This is what I do with my chuck rolls for the most part.  I take the chuck eyes, then I cut 3 or 4 chuck roasts off depending on what's in the freezer and then I grind the rest.  I don't do the thin chuck steaks or the short ribs he does in the video.  Just chuck eyes, chuck roasts, and ground

[CAMPMEAT]

For any of you guys that go hunting near Republic, Andersons has CHUCK MOCK TENDERS. I used to buy them all when they had chuck roasts on sale.