Certified Piedmontese Rib Eyes!!!

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civilsmoker

Smoking Guru
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Jan 27, 2015
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Idaho
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 service packaging!
IMG_6762.jpeg


On close inspection you can see that it has every uniform “micro marbling” and if you feel around there is no noticeable hard connective tissue between the muscle groups….the tissues is very soft and flexible….
IMG_6765.jpeg


Seasoned them up with some kinders blend (keeping these simple…..
IMG_6767.jpeg

Once seasoned up and waiting for the Weber to get to searing temp, the boy and me worked on the sides…… side one some roots S&P and classic olive for a pan sear….
IMG_6768.jpeg


Same treatment for some perils as well….
IMG_6769.jpeg


Once the had a sear on the surface to set the seasonings we dropped a bit of butter then in a pan and in the oven 350 convection roast….
IMG_6770.jpeg


With the veg in the oven it’s time to sear off the rib eyes….. made sure the grates were nice and searing hot…..
IMG_6771.jpeg

Flipped it at 3.5 mins…..
IMG_6772.jpeg

3 mins then top rack….INT was 110 when I moved it up to the top rack to roast….
IMG_6773.jpeg

Pulled to rest at INT 130……

The boy worked on the shrooms as I was focused on the steaks…..
IMG_6774.jpeg


Roots spent 12 min roasting and 2 min under the broiler….
IMG_6775.jpeg


time to plate……. Just a simple presentation….
IMG_6779.jpeg


Oh we also made up a hot compound butter with umami power, kinders blend, and fresh chopped thyme and rosemary, note don’t put cold butter on a hot steak as it will turn it gray… hot is good to go!
IMG_6780.jpeg


Ok now time to see what it looks like…….
IMG_6781.jpeg

Oh I did the happy dance!

Just to share some observations….. A close up of the rib cap, it just pulls apart…. If you look close there is no the connective membrane/connective tissue that is normally in the rib cap section….
IMG_6782.jpeg


Zooming in you can see the “micro connective” tissue similar to what I noted in my Chuck post
IMG_6783.jpeg

This tissue just melts away as you eat it, it the rib cap is uniform and you can eat nearly all of it, ie no needing to trimming out undesirable tissue.

Final thoughts, these are some of the finest (tender, juicy, flavored, textured) ribs eyes I have had. As discussed in the Chuck post CPB products are a whole different breed of cattle and it is top shelf. I can’t even believe I’m saying this but CPB will be replacing our traditional wagyu Christmas rib roast!!!!

Bonus comments…. Many thanks to Steve H Steve H and tx smoker tx smoker for the heads up on the cooking properties! These cook a solid 30-35 faster than a standard beef product….. second, because they need a quick sear, I would suggest brushing a little classic olive oil on the surface to help wit presentation color…..I will be doing the on the two I still have in the freezer to test…..

I am a life long beef man and If you are looking to treat your self to a happy place beef meal, a CPB steak will make it happen!
 
Last edited:
Pure beefy goodness right there Civil. I'd even choke down the schrooms for a plate like that.

Well done and point for sure
Chris
 
Those look awesome I think I need to try some of them. Steaks look perfect I would have ate everything except them shrooms just plain don't like em
 
I really wish that I could go on this level. You nailed it on every level I could think of. Huge point!!
Thanks Steve, just practice and I had a S-Chef to help, it makes a difference!
Yup, nailed it Civil. That is exceptional! Nice work.
Much appreciated SE!
Daaaaayum! 🫡
Yes sure! Thanks!
Pure beefy goodness right there Civil. I'd even choke down the schrooms for a plate like that.

Well done and point for sure
Chris
Thanks Chris! My boy does shrooms right. Hard sear and not soggy!
 
Wow! That looks sooo good! I need to find me some of that!
Much appreciated yankee!
Man those look good. I have to try these Piedmontese meats
Many thanks SUPN, they have the stamp of approval from CF for sure!
Alright so I locked my phone LOL!! It is cooked to perfection!! Great work 👏
lol, thanks jcam!
Those look awesome I think I need to try some of them. Steaks look perfect I would have ate everything except them shrooms just plain don't like em
Thanks piney! They are worth the try for sure! In fact have a few in the freezer means a it can be a thing at a moments notice! I have a hard time with frozen steak, but you would have never known these were….next is consistency, I’ve seen enough of tx smoker tx smoker cooks to believe they are very consistent and this is a huge thing when you can count on them to wow each time!
 
Looks like you got that down pat! Great looking dinner. For an added profile, try a light brushing of a good Italian dressing for each side once after they are flipped.
 
That looks fantastic! Nicely presented. Thanks for sharing, civil.
 
Beautiful Job Civil!! Everything looks Amazing!!
Many thanks Redi!
Looks like you got that down pat! Great looking dinner. For an added profile, try a light brushing of a good Italian dressing for each side once after they are flipped.
Thanks schlotz! we actually don't have any store-bought dressing in the house (its been more than 7-8 years since).... only the "Mrs CS" hand crafted.... But some of the Mrs herb dressing vs the plain Olive would do it for sure. The herb butter was also money!
I'll take all the 'shrooms that everyone else wont eat and that gorgeous steak!

Jim
Thanks Jim, yea the shrooms were lit for sure
That looks fantastic! Nicely presented. Thanks for sharing, civil.
Much appreciated Colin!
 
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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 service packaging!
View attachment 680354

On close inspection you can see that it has every uniform “micro marbling” and if you feel around there is no noticeable hard connective tissue between the muscle groups….the tissues is very soft and flexible….
View attachment 680355

Seasoned them up with some kinders blend (keeping these simple…..
View attachment 680356
Once seasoned up and waiting for the Weber to get to searing temp, the boy and me worked on the sides…… side one some roots S&P and classic olive for a pan sear….
View attachment 680357

Same treatment for some perils as well….
View attachment 680358

Once the had a sear on the surface to set the seasonings we dropped a bit of butter then in a pan and in the oven 350 convection roast….
View attachment 680359

With the veg in the oven it’s time to sear off the rib eyes….. made sure the grates were nice and searing hot…..
View attachment 680360
Flipped it at 3.5 mins…..
View attachment 680361
3 mins then top rack….INT was 110 when I moved it up to the top rack to roast….
View attachment 680362
Pulled to rest at INT 130……

The boy worked on the shrooms as I was focused on the steaks…..
View attachment 680363

Roots spent 12 min roasting and 2 min under the broiler….
View attachment 680364

time to plate……. Just a simple presentation….
View attachment 680365

Oh we also made up a hot compound butter with umami power, kinders blend, and fresh chopped thyme and rosemary, note don’t put cold butter on a hot steak as it will turn it gray… hot is good to go!
View attachment 680366

Ok now time to see what it looks like…….
View attachment 680367
Oh I did the happy dance!

Just to share some observations….. A close up of the rib cap, it just pulls apart…. If you look close there is no the connective membrane/connective tissue that is normally in the rib cap section….
View attachment 680368

Zooming in you can see the “micro connective” tissue similar to what I noted in my Chuck post
View attachment 680369
This tissue just melts away as you eat it, it the rib cap is uniform and you can eat nearly all of it, ie no needing to trimming out undesirable tissue.

Final thoughts, these are some of the finest (tender, juicy, flavored, textured) ribs eyes I have had. As discussed in the Chuck post CPB products are a whole different breed of cattle and it is top shelf. I can’t even believe I’m saying this but CPB will be replacing our traditional wagyu Christmas rib roast!!!!

Bonus comments…. Many thanks to Steve H Steve H and tx smoker tx smoker for the heads up on the cooking properties! These cook a solid 30-35 faster than a standard beef product….. second, because they need a quick sear, I would suggest brushing a little classic olive oil on the surface to help wit presentation color…..I will be doing the on the two I still have in the freezer to test…..

I am a life long beef man and If you are looking to treat your self to a happy place beef meal, a CPB steak will make it happen!
wow!!!..almost pornographic. Might have to try someCPB.
 
Nice looking ribeye's Civil, And I'm always up for a feed of root veg

David
Thanks David! Yea sometimes roots are just what is needed!
wow!!!..almost pornographic. Might have to try someCPB.
Lol FX and thanks! It was sooooo good it seemed a little taboo for sure! CPB is worth a try, even if it’s a treat!
 
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