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Bone in Ribeye, ABT's with qview

Discussion in 'Grilling Tips' started by peavley, Oct 4, 2010.

  1. peavley

    peavley Fire Starter

    Grilled a few cowboy ribeyes at the LSU/TN game on Saturday.  The game was not too good, but the steaks were awsome.  I purchased them from Maxwells in Baton Rouge and rubbed them down with some steak seasoning the night before.  Then I wiped all the excess rub off before putting on the grill.  We also did a few ABT's and a double baked potato.  These were the thickest steaks I have ever cooked.



    Last edited: Oct 4, 2010
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    yummy looks good
  3. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Ya had me at Ribeye...nothing beats a nice thick cut of rib steak for the grill, IMO.

    Last edited: Oct 4, 2010
  4. pandemonium

    pandemonium Master of the Pit

    Thats the fattest ribeyes i have ever seen, hell around here they are too thin to even bother with.
  5. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Now your steaks look awesome and I don't know what game you were watching. Specially the end of the game with the ball on the 2-3 and nobody knew what to do with it. I only hope you weren't near any LSU fans cause the ones I know what to sting somebody up. But the steaks look good and Pandemonium guy thats why you buy the whole roast at Sam's for like 5.29lb here and cut your own steaks.  
  6. peavley

    peavley Fire Starter

    Thank yall for checking it out.

    mballi - Yes I was in the stadium for the game, it was definately something else to watch it all unfold.  People around here are really giving Miles a lot of hell, they are definately ready for a change.  I guess we will see how bad it really is against Florida this weekend.

    Go Tigers!

    About the meat though I did want to ask...Is there any difference between the same grade of meat (prime) whether it is bought from a specialty meat market or a supermarket?  This steak I bought was a choice bone in ribeye, and it was from a place here in Baton Rouge called Maxwells.  It was the best tasting steak I have ever eaten...anywhere.  No steak house I have evere eaten at has ever touched this one.  Could it possibly be so good just because it was from Maxwells and I paid $12.00/lb.  Deep down I really believe that the reason I think it tasted so good was because I knew in my heart they were sticking it to me with that price, but it was soo good I want to go back and get another one.  I am just wondering if I went into a Winn Dixie and asked for a "Prime" bone in ribeye...could it by chance be as good as the "Choice" bone in from the specialty meat market?

  7. pokey

    pokey Meat Mopper

    I've never seen prime meats sold in a supermarket. They may call the ribeye with bone in a "prime rib", but it's hardly ever prime meat, and never in a supermarket. At least not in my humble experience.

    There was a lot of discussion about this in this thread:


    I think it was the best you ever had because (1) choice is a pretty good cut, and (2) it was perfectly prepared. Nice job!
    Last edited: Oct 5, 2010
  8. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    How were the abt's, (were they cheaper?).
  9. eman

    eman Smoking Guru Staff Member Moderator OTBS Member


     Leblancs grocery has Choice angus whole boneless ribeyes on sale this week for $5.99 lb.

    bought 2 last time they had this sale and had one sliced into steaks and one halved for prime rib.

     got a half seasoned and sealed in the fridge to smoke at the gathering this weekend.

     leblancs has very good beef and pork and runs a great sale at least every other week.
  10. eman

    eman Smoking Guru Staff Member Moderator OTBS Member


     if you want to buy prime grade beef ,here are 2 grocers that stock prime grade in the B.R, area

    Whole foods mkt on jefferson hwy and Callandros grocery on govt, street.

     callandors is usually  cheaper . They don't have the overhead of whole foods.

     Whole foods can also get kobi beef and alot of exotic meats.
  11. rbranstner

    rbranstner Smoking Guru OTBS Member

    Man those steaks look great. Those must have been some spendy little buggers. Or I should probably say spendy big buggers. haha
  12. squirrel

    squirrel Master of the Pit OTBS Member

    Those steaks are amazing! My mouth is watering. Great job!
  13. thebarbequeen

    thebarbequeen Smoking Fanatic

    My gosh that looks like GOOD EATIN'!!  Those steaks look amazing, but it took me a second to figure out that LSU beer wasn't from a microbrewery - guess I was a little distracted by the whole spread on the cooler. Makes me want to grab a cold one right now and raise a toast to you!
  14. peavley

    peavley Fire Starter

    Thanks for the replies yall.  I think I have figured out where the difference lies in good cuts of meat from an actual meat store and meat from the supermarket.  To experiment a little further I went to the local supermarket and asked for some bone in ribeyes.  The butcher said OK no problem so I thought I was in business, I told him how thick (1.75") and he went in the back to cut it for me.  He cam back and the meat looked good, but it was different in presentation first of all because this butcher cut where ever the blade landed...in other words he would cut through the bone on one of the steaks and there was two peices of two different bones onthe other steak.  (And there was no bone sticking out of the end to grab a hold of after a few beers).  No big deal but you eat with your eyes first right?  The meat market butcher actually took time to give me 1/2 the meat on each side of the bone and one bone per steak, not two half peices of bone...but again no big deal.  *Side note these steaks were SELECT, not CHOICE like the photos at begining of post.  So I took these bad boys home and unwrapped them and seasoned them up similar to the way I did the other ones, I say similar because the end result was kind of salty, I think because I put more seasoning on these this go around.  After it was all said and done they cooked up good, I may have cooked them a little too much for my liking, but all in all it was good eatin. 




    Sorry I forgot to take a picture before the wife got her little nibble of of this one.  Oh and I threw on some chicken wrapped in bacon and stuck on a skewer.  How about that though...this is the second steak and that is all the wife eats is one little nibble, the rest is mine!


    But back to the conclusion of the experiment.  I believe it has to do with how the meat was aged.  DRY AGED vs WET AGED.  The dry aged meat from the higher end meat market was far better than the other meat, but I guess for me...because of the price it will only be a treat every now and then because the select grade steak from the supermarket was good enough and much cheaper.  I will say this though...if you have not treated yourself to some good DRY AGED beef, go ahead and give it a try and see for yourself if you can taste a difference...because I sure could.
  15. peavley

    peavley Fire Starter

    Before yall fuss about me rubbing it with all that stuff.  I let it sit for a few hours then I wiped most of it off after the salt did it's magic.  I did not cook it with that coated on there like that.
  16. squirrel

    squirrel Master of the Pit OTBS Member

    Oh you are so right about the dry aged beef. Holy cow. It just melts in your mouth. Yum. Great info and Q-view, thanks for sharing!
  17. I used to live 15 minutes from a meat market that dry aged their meat 4-6 weeks and had choice ribeyes for $14/lb.  For dry aged ribeyes aged at least 4 weeks that's a STEAL!  I loved those steaks.  Now I live over a couple hours away from that meat market and have to visit a local one.  He doesn't age his meat at all because there's really not a market for it here.  I pay $10/lb for ribeyes through him, and though they are "choice", they are hit and miss as far as being well marbled.  The whole carcass is graded so there's no guarantee as to whether choice ribeyes will look like choice ribeyes or not.  I've bought choice ribeyes that looked like select and also choice ribeyes that I swore were prime.  Best steak I ever grilled myself (always prefer my steaks to those in restaurants, besides one I ate in Vegas and a kobe steak I had) was a dry aged bone in ribeye from that market back home.  I currently have a 2" thick choice ribeye resting and coming to room temp before I grill it and feast on it.  I'll grill it rare, as I always prefer my steaks.  Sadly, it's not dry aged.  
  18. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    They better be great at those prices. And melt in your mouth, not in your hand!

    When I want mine aged, I just tell the butcher to wait a few weeks before he slaughters that one!

    My "Prime Rib" was actually only Choice, and I don't see how it could have possibly been better.


    Peavley, Your steaks look absolutely GREAT !

    Thanks for showing,

  19. is that Leblanc's in Zachary?