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Author	Message Text
butthead	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
AmarilloJim	12/28/2021 10:40AM   I like Sam's videos. He speaks my language. lol
butthead	03/30/2022 07:01PM   Never mind, just an old geezer repeating himself. butthead
Chicagored	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.
Frenchy19	04/08/2022 09:23AM   AmarilloJim: " Reverse seared with the smoker. My wife's new favorite. My dog's too." Those look incredible! I also reverse sear these after hanging them in the Pit Barrel Cooker.
AmarilloJim	12/27/2021 02:33PM   Reverse seared with the smoker. My wife's new favorite. My dog's too.
Jackfish	12/27/2021 09:56PM   Lookin' good. At least $50 per steak in a nice restaurant.