Ribeye (Back to Basics)
After using SV at a variety of Times & Temps in the bath & various searing methods, We decided that SV is not the way to go for Ribeye meals at the Bear Den.
Using SV doesn’t change the already Tender Ribeye to any more “Fork Tender” than a properly grilled Ribeye.
About the only good thing using SV on a Ribeye does (IMHO) is with SV you can get a uniformly done Steak from Edge to edge, instead of the rare Center & medium Outer portion that you get when Grilling. I don’t believe this to be a fair trade-off for the fact that the Fat when Grilled gets rendered to the point of adding to the taste & texture of the Steak itself, where the Fat after using SV is still completely intact, and searing just won’t get it to the point of being edible. (IMO)
In other words, “I like my meat Pink, and my Fat to be Well Done”.
So all we did was marinate one Ribeye in a Ziplock with “Laury’s Honey Teriyaki Marinade” for about 3 hours.
Then onto a nice hot Weber “Q” for awhile, flipping it a couple times to grab some Grill Marks & some Great bubbly flavor on the outside.
Next I cut the Steak into about 60%—40% portions for Me & Mrs Bear, keeping the majority of the Fatty areas on my portion.
I added some leftover Sautéed Shrimp to my plate, and Mrs Bear supplied us with some Spanish Rice & some Steak Fries.
I managed to save a little Ribeye to cut up in thin strips to heat up the next Morning in the Pan with my Breakfast Eggs.
Great Meals for an Old Bear!!
Bear
Lonely Little Ribeye on the "Q":
Picking up some Grill Marks along the way:
Just about Ready:
A look at the inside---Could have used about another minute, but close enough:
Supper Fit for a Bear!!
Had to save a little Ribeye to go with my Morning Eggs:
While I was outside, I Had to take a couple shots of Mrs Bear's Bird Sanctuary:
Closer Look:
After using SV at a variety of Times & Temps in the bath & various searing methods, We decided that SV is not the way to go for Ribeye meals at the Bear Den.
Using SV doesn’t change the already Tender Ribeye to any more “Fork Tender” than a properly grilled Ribeye.
About the only good thing using SV on a Ribeye does (IMHO) is with SV you can get a uniformly done Steak from Edge to edge, instead of the rare Center & medium Outer portion that you get when Grilling. I don’t believe this to be a fair trade-off for the fact that the Fat when Grilled gets rendered to the point of adding to the taste & texture of the Steak itself, where the Fat after using SV is still completely intact, and searing just won’t get it to the point of being edible. (IMO)
In other words, “I like my meat Pink, and my Fat to be Well Done”.
So all we did was marinate one Ribeye in a Ziplock with “Laury’s Honey Teriyaki Marinade” for about 3 hours.
Then onto a nice hot Weber “Q” for awhile, flipping it a couple times to grab some Grill Marks & some Great bubbly flavor on the outside.
Next I cut the Steak into about 60%—40% portions for Me & Mrs Bear, keeping the majority of the Fatty areas on my portion.
I added some leftover Sautéed Shrimp to my plate, and Mrs Bear supplied us with some Spanish Rice & some Steak Fries.
I managed to save a little Ribeye to cut up in thin strips to heat up the next Morning in the Pan with my Breakfast Eggs.
Great Meals for an Old Bear!!
Bear
Lonely Little Ribeye on the "Q":
Picking up some Grill Marks along the way:
Just about Ready:
A look at the inside---Could have used about another minute, but close enough:
Supper Fit for a Bear!!
Had to save a little Ribeye to go with my Morning Eggs:
While I was outside, I Had to take a couple shots of Mrs Bear's Bird Sanctuary:
Closer Look:
