I know...I know...another steak thread
With Tracy being allergic to chicken and her hating anything that swims, our menu around here can be somewhat limited. That's why I try to keep as many different cuts of beef around as I can so I have some options to work with. Last weekend was a Lazy Man weekend insofar as meals go. Friday was the Hipshot brats and Saturday was a 2 pound 4 ounce tomahawk. With the weather starting to cool down a bit we're working on stuff that would have been impossible in triple digit temps so we're still busy around here. Called a halt to yard work mid afternoon and I commenced to break down a CPB 103 sub primal rib section. Figured that since I had the steaks out I might as well cook one.
Two 103 rib sections
Starting with the larger one
Sliced between the rib bones into steaks. A few of these are enormous!!
Trimmed along the bones
I save the trimmings to make sausage, chili, beef stew, etc with. Only a small amount of excess fat goes to waste
Vac sealed, tagged, weighed, and ready to go into the freezer
This one is gonna be dinner
Seasoned with the beef rub I put together a few years ago
Time for the grill. We were so tired I didn't even feel like firing up the Weber so just using the gasser
Done. In the house to rest for a few minutes. Looking kinda purty for a hasty cook
Plated with a baked tater and a nice little salad that Tracy cut up. First meal with the new patio furniture
Inside of the steak was perfect but a little brown on the outer edges. Oh well, I didn't feel like cooking slow almost to temp then searing so that's my fault. We were just ready to eat so i kept an eye on the IT and called it done. This one was quick, simple, and to-the-point but it sure filled the void. I'm still loving the flavor of that beef rub. Enhances the flavor of the meat nicely without overpowering it and has just a little bit of a spicy tingle to it. A great accompaniment to beef. And a baked tater...ya just can't go wrong except that I didn't have any bacon bits to put on it. Oh well, it was still good and of course we love salads around here.
Oh well, time to see about getting some work done (Heaven forbid!!
) so gonna call this one a wrap. Y'all take care and stay safe. See ya next time.
Robert
Two 103 rib sections
Starting with the larger one
Sliced between the rib bones into steaks. A few of these are enormous!!
Trimmed along the bones
I save the trimmings to make sausage, chili, beef stew, etc with. Only a small amount of excess fat goes to waste
Vac sealed, tagged, weighed, and ready to go into the freezer
This one is gonna be dinner
Seasoned with the beef rub I put together a few years ago
Time for the grill. We were so tired I didn't even feel like firing up the Weber so just using the gasser
Done. In the house to rest for a few minutes. Looking kinda purty for a hasty cook
Plated with a baked tater and a nice little salad that Tracy cut up. First meal with the new patio furniture
Inside of the steak was perfect but a little brown on the outer edges. Oh well, I didn't feel like cooking slow almost to temp then searing so that's my fault. We were just ready to eat so i kept an eye on the IT and called it done. This one was quick, simple, and to-the-point but it sure filled the void. I'm still loving the flavor of that beef rub. Enhances the flavor of the meat nicely without overpowering it and has just a little bit of a spicy tingle to it. A great accompaniment to beef. And a baked tater...ya just can't go wrong except that I didn't have any bacon bits to put on it. Oh well, it was still good and of course we love salads around here.
Oh well, time to see about getting some work done (Heaven forbid!!
Robert
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