Post by: DoubleJ on February 12, 2018, 03:58:12 PM
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?
Post by: DoubleJ on February 12, 2018, 04:02:23 PM
(https://media-cdn.tripadvisor.com/media/photo-s/02/d1/95/c6/ribeye-lobster-tail-delicious.jpg)
Post by: NRA4LIFE on February 12, 2018, 04:03:35 PM
Post by: DaveMonti on February 12, 2018, 04:38:05 PM
Post by: rasbo on February 12, 2018, 04:51:29 PM
Post by: DOUBLELUNG on February 12, 2018, 04:55:49 PM
Post by: Alchase on February 12, 2018, 05:52:16 PM
Standard “choose” cuts; I usually leave them on to add flavor.
This one is a 53oz USDA Prime without the tail.
Post by: hunthard on February 13, 2018, 02:36:29 AM
Post by: Stein on February 13, 2018, 07:54:33 AM
Post by: Magnum_Willys 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.
Post by: JimmyHoffa 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?
Post by: chiwawadan 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%!
Post by: PolarBear on February 13, 2018, 09:10:02 AM
Post by: Bigshooter 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.
Post by: jackson7 on February 13, 2018, 10:06:49 AM
Post by: Stein 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.
Post by: lamrith on February 13, 2018, 11:32:21 AM
Weed burner? Heard about Sous Vide and been very tempted by it, but not sure about weed burner?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.
Post by: 92xj on February 13, 2018, 11:37:40 AM
After you sous vide you want to sear. Weed burner is the next level searing. Super high temp for super short period of time.
https://www.amazon.com/dp/B00004Z2FP/ref=asc_df_B00004Z2FP5369815/?tag=hyprod-20&creative=394997&creativeASIN=B00004Z2FP&linkCode=df0&hvadid=198076851563&hvpos=1o1&hvnetw=g&hvrand=1589892056002381191&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9033799&hvtargid=pla-373115546834
Post by: pianoman9701 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:
Post by: pianoman9701 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.
Post by: DaveMonti 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!
Post by: DoubleJ 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
Post by: Stein 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.
(https://uploads.tapatalk-cdn.com/20180214/490031bd40c9587810f659b1c89c3c0d.jpg)
Sent from my iPhone using Tapatalk
Post by: runamuk 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.
Post by: CAMPMEAT on February 13, 2018, 04:28:56 PM
Post by: Boss .300 winmag 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:
Post by: DoubleJ 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"
Post by: The scout on February 13, 2018, 06:52:15 PM
Post by: CAMPMEAT 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.
Post by: Timberstalker on February 13, 2018, 08:04:34 PM
Are you sure it isn’t a butler steak? Otherwise known as a Flat Iron?
Post by: CAMPMEAT on February 14, 2018, 12:14:01 PM
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, :sry:
Post by: Woodchuck on February 14, 2018, 12:15:18 PM
Post by: 92xj on February 14, 2018, 12:23:13 PM
Post by: Woodchuck on February 14, 2018, 12:23:58 PM
Brown eye:o :chuckle:
Post by: 92xj on February 14, 2018, 12:27:30 PM
Post by: Woodchuck on February 14, 2018, 12:30:27 PM
Post by: DaveMonti on February 14, 2018, 12:42:49 PM
Post by: CAMPMEAT on February 14, 2018, 12:54:38 PM
Brown eye
Cinnamon Ring...........
Post by: 92xj on February 14, 2018, 01:04:23 PM
Post by: 92xj on February 14, 2018, 01:05:27 PM
Post by: Special T on February 14, 2018, 01:09:55 PM
Will you be my Valentine? I'm in love...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.
(https://uploads.tapatalk-cdn.com/20180214/490031bd40c9587810f659b1c89c3c0d.jpg)
Sent from my iPhone using Tapatalk
Sent from my SAMSUNG-SM-G930A using Tapatalk
Post by: DoubleJ on February 14, 2018, 03:42:00 PM
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
Post by: CAMPMEAT on February 14, 2018, 03:58:21 PM