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12/27/2021 09:56PM
Lookin' good. At least $50 per steak in a nice restaurant.
"Keep close to Nature's heart, yourself; and break clear away, once in a while, and climb a mountain or spend a week in the woods. Wash your spirit clean." ~ John Muir
12/28/2021 07:57AM
The rib handle is a fun novelty.
But for simplicity I just order from the local butcher a 2 inch, bone in, ribeye. That fits into a pan for searing or get sous vide cooked and finish seared. You are not paying for bone that adds no flavor.
For the adventurous Tomahawk Beef Wellington
butthead
But for simplicity I just order from the local butcher a 2 inch, bone in, ribeye. That fits into a pan for searing or get sous vide cooked and finish seared. You are not paying for bone that adds no flavor.
For the adventurous Tomahawk Beef Wellington
butthead
"never underestimate the power of stupid people in large groups" George Carlin
03/30/2022 09:13AM
butthead: "The rib handle is a fun novelty.
But for simplicity I just order from the local butcher a 2 inch, bone in, ribeye. That fits into a pan for searing or get sous vide cooked and finish seared. You are not paying for bone that adds no flavor.
For the adventurous Tomahawk Beef Wellington
butthead"
Once I used the sous vide on a cowboy ribeye, I could not go back to doing it any other way. I cook it for 7 or 8 hours at 130. Let it rest for 15 minutes or so while I heat up a cast iron pan. I put a 50/50 mix of butter and oil or bacon fat and oil in the pan and reverse sear each side and end for a minute or two each side over medium to medium high heat. I sous vide with the bone attached, but cut the bone off before the sear. I sear the bone separately.
There are no strangers here, only friends who haven't yet met!
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