Announcement

Collapse
No announcement yet.

USDA Prime Ribeye Cap Steak

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • USDA Prime Ribeye Cap Steak

    Well, I splurged on my birthday and bought some Prime Ribeye Cap Steaks, but didn't get around to cooking one until this past weekend. My original plan was to Sous Vide for about 24 hours at ~125°. Time didn't allow that, so I Sous Vide at 127 for 8 hours. I then throttled down the Weber to about 325° and sat the steak off to the side for indirect and tossed in a big handful of pecan hulls (A big box of those was a birthday present from a friend at work). I let it smoke until the temperature rose to 128° and then I opened the lid and let the vortex get back up to speed and seared it off. Man this was excellent. Didn't need any more time in the Sous Vide. It was super juicy and tender. Nicely rare. I also found fresh green beans and new potatoes so I whipped some of them up to accompany. Sorry, Rich, I like 'em.

    Fresh off the Weber:


    First Slice:


    Plated with Green Beans and New Potatoes, and also some crookneck and zucchini quick pickles:


    Thanks for Lookin'
    A few of my favorite things:
    Good Whiskey
    Good Food
    Bad Girls
    sigpic

    NRA Endowment Member
    Certified Glock Armorer

  • #2
    Some real good there! for the fine effort for that meal!!
    Brian

    Certified Sausage & Pepper Head
    Yoder YS640
    Weber Genesis
    Weber 18.5" Kettle
    Weber Performer
    Misfit # 1899

    sigpic

    Comment


    • #3
      Costco didn't have them on my last visit. Your's looks excellent. Well done!

      Comment


      • #4
        Looks great! Just curious, why would you want to SV a prime cut for that long?

        Comment


        • #5
          i'm liking that! me & the sv are getting along...no issue's...
          Sunset Eagle Aviation
          https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

          Comment


          • #6
            Originally posted by Squirrel View Post
            Looks great! Just curious, why would you want to SV a prime cut for that long?

            The resulting pics say it had to be good...
            Craig
            sigpic

            Comment


            • #7
              Originally posted by SMOKE FREAK View Post


              The resulting pics say it had to be good...


              I second that

              Comment


              • #8
                Looks great! Just curious, why would you want to SV a prime cut for that long?
                I absolutely agree. 24 hours certainly would have been too long and probably would have ruined it. 8 hours was probably longer than it actually needed, but I was concerned about the thickness of the cut (3") and getting it heated through. As it turned out, I put the probe into the very center of the meat when it came out of the SV, and it was dead on 127°, so the Anova is definitely accurate. Hey, when somebody with Cheryl's cooking chops asks a question, pay attention!
                A few of my favorite things:
                Good Whiskey
                Good Food
                Bad Girls
                sigpic

                NRA Endowment Member
                Certified Glock Armorer

                Comment


                • #9
                  That looks great!
                  I have done a 3" Prime Rib in the SV completely frozen, 4-5 hours @ 129 degrees and after a sear on the kettle came out very nice.
                  Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                  My best asset however is the inspiration from the members on this forum.

                  sigpic
                  @SmokinJim52 on Twitter

                  Comment


                  • #10
                    Looks Plenty Tasty from the Bear Den!!---

                    Nice Job, Snarles!!


                    Bear
                    Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                    Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                    Mom & 4 Cub litter---Potter County, PA:

                    Comment


                    • #11
                      Originally posted by Snarlingiron View Post
                      Yup. That's good eats right there...

                      And yes, 24 hours in the bath would have turned it to mush. Glad it turned out for ya!


                      Drinks well with others



                      ~ P4 ~

                      Comment


                      • #12
                        I did a Costco trip yesterday and picked up a package of these prime ribeye caps. WOW, they are outstanding! I trimmed the silverskin and wound them into a solid chunk of meat held together by a toothpick. Coated with Tatonka Dust and JAB. Cooked over the Weber till 130° IT. Thanks for the idea Snarlingiron!

                        Comment


                        • #13
                          Puh its gettin hot in here ;)
                          That is some seriously tasty looking food.
                          The color is stunning :)
                          Awesome job
                          Cooking on a Kingstone grill, nothing fancy but
                          always fun.
                          Me loves some nice southern style barbecue... ah and some nice asian food ;)

                          Comment

                          Working...
                          X