Ok finishing out the Throwdown prized CP rib eyes....... ie Round 2
The prize spoils...
This time I did a blend of kinders and a light classic olive glaze.... I think lean protein needs a bit of "fat" to cook right. The olive glaze is an add from my last two RE's
Keeping this simple with some pan seared then finished in the oven roots.... Salt Pepper and Classic Olive. I sear these in the pan to set the seasonings and get some color....
After the roots went into the house oven 375 convection roast the RE's went on a screaming how weber sear zone...
Turn 1 at 3 mins...... all smiles!
Put the boy on searing up some 1/2'd baby bellas..... he does these RIGHT!
Bingo the final plate..... 35 mins total prep and cook time.....
I added a TBSP of butter to the root pan before I put them on a cookie sheet for the oven and the left over flavored oil was drizzled over the RE's.
This is the money shot..... These were seared 3 mins each side, pulled at INT 120 and rested on a rack..... Just MONEY!!!!
My final comment is that I'm a sauce guy all the way for steaks but these Certified Piedmontese rib eyes are juicy and full of flavor and other than the little flavor butter oil they are perfect without a sauce aid! My only complaint/request from CPB is if they would do a thick cut rib eye....say another 1/2inch thicker. However, that said these are a perfect single portion for what I call a one meal day.
I am so looking forward to the holiday roasts we now have in the freezer!
www.smokingmeatforums.com
Ps this was "Round 1" and all I can say is all 4 we received would consistent and uniform in cooking with almost perfect cook timing. I could cook these Mid-rare all day long.......
www.smokingmeatforums.com
The prize spoils...
This time I did a blend of kinders and a light classic olive glaze.... I think lean protein needs a bit of "fat" to cook right. The olive glaze is an add from my last two RE's
Keeping this simple with some pan seared then finished in the oven roots.... Salt Pepper and Classic Olive. I sear these in the pan to set the seasonings and get some color....
After the roots went into the house oven 375 convection roast the RE's went on a screaming how weber sear zone...
Turn 1 at 3 mins...... all smiles!
Put the boy on searing up some 1/2'd baby bellas..... he does these RIGHT!
Bingo the final plate..... 35 mins total prep and cook time.....
I added a TBSP of butter to the root pan before I put them on a cookie sheet for the oven and the left over flavored oil was drizzled over the RE's.
This is the money shot..... These were seared 3 mins each side, pulled at INT 120 and rested on a rack..... Just MONEY!!!!
My final comment is that I'm a sauce guy all the way for steaks but these Certified Piedmontese rib eyes are juicy and full of flavor and other than the little flavor butter oil they are perfect without a sauce aid! My only complaint/request from CPB is if they would do a thick cut rib eye....say another 1/2inch thicker. However, that said these are a perfect single portion for what I call a one meal day.
I am so looking forward to the holiday roasts we now have in the freezer!
The Certified Piedmontese Santa Stopped by the House!
So excited on the menu…. Those that know me know I live in the heart of Wagyu land and we have had a Wagyu roast (or 2 or 3) for our holiday meals…… However this year we have decided to mix it up and have Certified Piedmontese!!! We got a whole NY Loin Roast, Standing Rib Roast, and a...
www.smokingmeatforums.com
Ps this was "Round 1" and all I can say is all 4 we received would consistent and uniform in cooking with almost perfect cook timing. I could cook these Mid-rare all day long.......
Certified Piedmontese Rib Eyes!!!
This cook is to follow my CPB chuck post… there were 4 rib eyes included in the TD prize (this prize has opened me to a whole new world of beef, thank you TD committee!!! ) so here are two of them….. will note that the packaging is very nice especially for frozen, these are done equal food...
www.smokingmeatforums.com
