If memory serves me correctly, I believe I've posted a rib eye steak cook or two over the years This one is gonna be a bit different in that I'm taking it from a full 103 sub primal rib section, through the process of breaking it down, then cooking one of the steaks. I got this roast about a week and a half ago and finally got around to getting it out on Sunday to break down into steaks. I had a moment of panic when I realized I was almost out of rib eyes so had to order one. That would be a travesty and just cannot happen
So here is the roast. Basically they cut the entire 7-bone rib section off the cow (bones 6-12), package it, and send it to me. Isn't that nice of them?
Out of the cryovac. A couple different angles. This one weighed in just shy of 26 pounds.
Ribs removed, the flap (whatever that is called??) cut off, and the primary section of meat for the steaks. The "flap" has some meat on it but mostly fat. I trim it down and save the meat for soup or chili or something like that.
Pure prime rib bliss!!
Cut the roast into steaks. This is before trimming to package. These are all cut 1 1/4" thick and after trimming weigh between 1 pound and 1 pound 4 ounces. Bottom left in the gray pan is the one for dinner. It was the end cut and the largest of the bunch at 2 pounds.
Dry brine with kosher salt for a few hours
An hour or so before cooking rub with Worcestershire sauce and apply a heavy coating of butcher's grind black pepper. Our friend SmokinAl can relate. He and I share the same propensity for black pepper
Y'all know what this is!! Had some weather blow through and wreak havoc on the pool furniture.
No progress pics of the steak cooking. Somehow I lost a good part of my black pepper but the flavor was still there.
Sliced. I think I'm gonna enjoy this
Plated with some creamy basil pasta and a nice salad.
Carryover got me by just a little bit on the thinner slices but still a great steak. Nice and tender, juicy, and flavorful.
Well this one was fun. As many times as I've gotten the 103 rib sections and as many times as I may have posted steaks, I don't think I've ever posted the whole process I go through for these. Made for a nice Saturday afternoon activity last weekend as well as for a nice dinner. Not sure yet what I'm going to do with the ribs from this one but the cogs are turning for something that might be a lot of fun for the forum
Been a crazy week of posting but I'm starting to catch up. Still have an amazing pizza to post that I did the day after this one...and done in a really interesting way, that y'all need to see. I'll get to that in a couple days though. In the meantime, enjoy the rest of your weekend and I'll see everybody later. Got our vegetarian friend coming over for dinner this evening and gonna do a veggie version of the spaghetti squash boats for her.
Robert
So here is the roast. Basically they cut the entire 7-bone rib section off the cow (bones 6-12), package it, and send it to me. Isn't that nice of them?
Out of the cryovac. A couple different angles. This one weighed in just shy of 26 pounds.
Ribs removed, the flap (whatever that is called??) cut off, and the primary section of meat for the steaks. The "flap" has some meat on it but mostly fat. I trim it down and save the meat for soup or chili or something like that.
Pure prime rib bliss!!
Cut the roast into steaks. This is before trimming to package. These are all cut 1 1/4" thick and after trimming weigh between 1 pound and 1 pound 4 ounces. Bottom left in the gray pan is the one for dinner. It was the end cut and the largest of the bunch at 2 pounds.
Dry brine with kosher salt for a few hours
An hour or so before cooking rub with Worcestershire sauce and apply a heavy coating of butcher's grind black pepper. Our friend SmokinAl can relate. He and I share the same propensity for black pepper
Y'all know what this is!! Had some weather blow through and wreak havoc on the pool furniture.
No progress pics of the steak cooking. Somehow I lost a good part of my black pepper but the flavor was still there.
Sliced. I think I'm gonna enjoy this
Plated with some creamy basil pasta and a nice salad.
Carryover got me by just a little bit on the thinner slices but still a great steak. Nice and tender, juicy, and flavorful.
Well this one was fun. As many times as I've gotten the 103 rib sections and as many times as I may have posted steaks, I don't think I've ever posted the whole process I go through for these. Made for a nice Saturday afternoon activity last weekend as well as for a nice dinner. Not sure yet what I'm going to do with the ribs from this one but the cogs are turning for something that might be a lot of fun for the forum
Been a crazy week of posting but I'm starting to catch up. Still have an amazing pizza to post that I did the day after this one...and done in a really interesting way, that y'all need to see. I'll get to that in a couple days though. In the meantime, enjoy the rest of your weekend and I'll see everybody later. Got our vegetarian friend coming over for dinner this evening and gonna do a veggie version of the spaghetti squash boats for her.
Robert