Great Steaks

Mikey081057

I think I have mentioned a couple of times that a few times a year we like to treat ourselves and perhaps some special friends or clients to a great steak out on the deck.

I like PRIME bone-in ribeyes, and order them from allenbrothers.com

***no affiliation***

They are expensive but they are among the best PRIME steaks that you can buy and are as fine as any you could get in any prime steak house. They make Omaha steaks look like dog food. For a steak this good at a restaurant you would pay at least 2x.

I only mention this b/c if you are in for some really great steaks they have promo running right now that if you spend $199 or more you get 4 free six oz filets with your order. Enter the promo code filet14 at checkout

If you can .... treat yourself and loved ones to these:

tonyb

Same here bro, Prime rib-eye is my steak of choice. Not to be confused with "choice" because there is a world of difference.

Allen brothers is pretty steep though. I can go to the farm and get a quarter farm raised, grass fed cow for that price. Which quarter, I don't know, probably hoofs and tongues. LOL

ZLTFUL

I guess I get spoiled living in Iowa where I have about 40 meat lockers within a 30 minute drive of me. Not to mention all of the organic farms popping up selling prime grass fed beef.

But I also prefer the prime rib-eyes myself.

Mikey081057

tonyb wrote: »

Same here bro, Prime rib-eye is my steak of choice. Not to be confused with "choice" because there is a world of difference.

Allen brothers is pretty steep though. I can go to the farm and get a quarter farm raised, grass fed cow for that price. Which quarter, I don't know, probably hoofs and tongues. LOL

Yes they are steep... Not trying to bum steer (pun intended) anyone but access to this quality of wet or dry aged prime steak is a treat and not really available here...

One of my new favorites is to take the prime rib/ribeye bones and slow roast them on the grill . I can't get enough of those...

tonyb

Kindly explain to me your slow roasting process on the steaks. Normally I like to sear the outside then turn the heat down some. Cooks tell me to leave it on high, not to keep flipping it which I don't anyway.

A steak cooking tutorial....and a boob thread, now that would subtract from our forum complaints.

tonyb

Btw, just an FYI....don't let those who don't carry the "organic" label scare you off. Many go way beyond those organic qualifications and just refuse to pay the price in order to be a certified organic farmer.

Mikey081057

Actually I am just slow roasting the rib bones as the slow roasting process breaks down the collagens and connective tissues around the rib bones so they get tender just like smoking or roasting pork ribs.

I agree with searing and then turning the heat down on the ribeye steaks to get them seared on the outside and then up to 150 -155 internal temp. I just uses a little salt and pepper on them.

There is a reverse sear method whereas you slow cook the steak first and then hit it with the hi temp... I've tried it and don't see any difference tho.

This guy and a few others swear by it.

http://www.ironpigbbq.com/Reverse-Sear.html

Now bbg ing the bones from a ribeye or a prime rib roast can also be a treat...

You can get these which are meaty and delicious from your butcher cheap.

Just rub a little olive oil on them and spice them up to your liking (for me its just salt and cracked black pepper) and slow roast them at like 225 on your grill for about 2.5 -3 hours...

you really need app 2-3 ribs per person and they are awesome.

ZLTFUL

If you have a smoker and a grill, try this...
Fire up the smoker and get a nice pecan, hickory or mesquite smoke going. Once the smoke is rolling, crank the smoker to its lowest heat setting (or open the vents all the way on a charcoal model) and then throw the steaks on the farthest/highest grate from the heat.
Let them "semi-cold" smoke for 15-30 minutes.
Meanwhile, crank your grill up to max heat.
Once the 15-30 minutes on the smoke is up, toss the steaks onto the grill for 3 minutes per side (no more no less).

And enjoy.

Jstas

I just go to BJ's or the local butcher and a get whole beef tenderloin, butcher it the rest of the way myself and pay about $80 for 6-8 pounds of prime filet.

voltz

Prime Rib-eye is excellent with all the marbling but I'm with John on the Prime Fillet as the show stopper! so tender you can almost eat it with fork.

one time at the lake I cook some rib-eye's over a wood fire and to this day I have a few friends that say it was still the best steak they ever eaten. to bad back then I didnt know what a good Merlot was! but I know it was a good imported Beer!

Upstatemax

I have a great local butcher that stocks some amazing cuts of meat. If they don't stock it, they will custom order it, and I mean just about any cut of meat (as long as it's legal)!

My personal favorite is the Prime "cowboy" steak. Basically a several inch thick bone in ribeye. When grilled just right it is steak heaven!

vmaxer

Upstatemax wrote: »

I have a great local butcher that stocks some amazing cuts of meat. If they don't stock it, they will custom order it, and I mean just about any cut of meat (as long as it's legal)!

My personal favorite is the Prime "cowboy" steak. Basically a several inch thick bone in ribeye. When grilled just right it is steak heaven!

Man, you all are making me hungry, this sounds great!!

ken brydson

Drooling now....