So my work sent me these Certified Piedmontese center cut ribeyes as a thank you for helping recruit some key staff, so this is what I call the “bonus” meal!
I will note that these are cut thicker than the 14oz REs they have, so I’m hoping for a little better sear……
Seasoned them up with some salt, pepper, and classic olive oil…. I did happen to put them on the food scale and they were exactly 10.5 oz each.
I dropped them on the Weber sear zone on 3/4 high…. 3 mins per side…..
After the initial 3 mins they were just 100 INT so I moved then to the high rack of the Weber and turned up the searing burner to high to roast them……about another 90 or so seconds per side till 125…..then pulled them…
The extra 1/4” of of thickness did help get a harder sear for sure…..
These were seared up with some roasted Yukon gold wedges, pearl onions, and roots, with some seared baby Bella’s
I made up a Madeira beef Demi (beef stock, beef base, Madeira, soy, worsh, s&p and sugar, finished with butter, I just did it per taste….) to dress it and the roots……just tasty rustic dish!!!!
The money shot!
Man oh man these CPB cuts are just good! They are a clean juicy smooth beef flavor!
I will note that these can be cooked to a full temp lower than heavily marbled meat but yet they maintain the texture of the higher temp…. The other thing I have noticed is because they can be cooked to a lower INT they retain more juice and don’t “bleed” all over if you slice them to present them on the plate.
I will note that these are cut thicker than the 14oz REs they have, so I’m hoping for a little better sear……
Seasoned them up with some salt, pepper, and classic olive oil…. I did happen to put them on the food scale and they were exactly 10.5 oz each.
I dropped them on the Weber sear zone on 3/4 high…. 3 mins per side…..
After the initial 3 mins they were just 100 INT so I moved then to the high rack of the Weber and turned up the searing burner to high to roast them……about another 90 or so seconds per side till 125…..then pulled them…
The extra 1/4” of of thickness did help get a harder sear for sure…..
These were seared up with some roasted Yukon gold wedges, pearl onions, and roots, with some seared baby Bella’s
I made up a Madeira beef Demi (beef stock, beef base, Madeira, soy, worsh, s&p and sugar, finished with butter, I just did it per taste….) to dress it and the roots……just tasty rustic dish!!!!
The money shot!
Man oh man these CPB cuts are just good! They are a clean juicy smooth beef flavor!
I will note that these can be cooked to a full temp lower than heavily marbled meat but yet they maintain the texture of the higher temp…. The other thing I have noticed is because they can be cooked to a lower INT they retain more juice and don’t “bleed” all over if you slice them to present them on the plate.
Last edited:
