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!
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….
Seasoned them up with some kinders blend (keeping these simple…..
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….
Same treatment for some perils as well….
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….
With the veg in the oven it’s time to sear off the rib eyes….. made sure the grates were nice and searing hot…..
Flipped it at 3.5 mins…..
3 mins then top rack….INT was 110 when I moved it up to the top rack to roast….
Pulled to rest at INT 130……
The boy worked on the shrooms as I was focused on the steaks…..
Roots spent 12 min roasting and 2 min under the broiler….
time to plate……. Just a simple presentation….
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!
Ok now time to see what it looks like…….
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….
Zooming in you can see the “micro connective” tissue similar to what I noted in my Chuck post
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
and
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!
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….
Seasoned them up with some kinders blend (keeping these simple…..
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….
Same treatment for some perils as well….
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….
With the veg in the oven it’s time to sear off the rib eyes….. made sure the grates were nice and searing hot…..
Flipped it at 3.5 mins…..
3 mins then top rack….INT was 110 when I moved it up to the top rack to roast….
Pulled to rest at INT 130……
The boy worked on the shrooms as I was focused on the steaks…..
Roots spent 12 min roasting and 2 min under the broiler….
time to plate……. Just a simple presentation….
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!
Ok now time to see what it looks like…….
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….
Zooming in you can see the “micro connective” tissue similar to what I noted in my Chuck post
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
and
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!
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