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Shawn W
08-31-2004, 07:16 PM
Well, I did the butter-smoked rib-eye and I have to say it was the best steak (http://members.shaw.ca/shawn.white/img/BBQ/beef/Rib-Eye/rib-eye043.jpg) I have ever prepared. (I've only grilled maybe 15 or so rib-eye meals in my lifetime and all on a gasser.) Total cook time was 2 hours.

Started with a 3" thick Alberta 'AAA' beef rib-eye (http://members.shaw.ca/shawn.white/img/BBQ/beef/Rib-Eye/rib-eye002.jpg) for $27.50. Left it in the paper wrap on the counter for a few hours to bring to room temp. Did not rub oil into it, only sprayed grill with Pam.

Seared (http://members.shaw.ca/shawn.white/img/BBQ/beef/Rib-Eye/rib-eye007.jpg) both sides over coals, by placing top rack on top on charcoal ring.

Returned steak to package, assembled WSM, added 3 pieces of birch. Got a stable temp around 200F. Put steak on (residual temp of steak was 103). Placed 1/2 cup of frozen salted butter (http://members.shaw.ca/shawn.white/img/BBQ/beef/Rib-Eye/rib-eye013.jpg) cut from a fresh pound on top of steak, inserted meat probe and closed the lid. The idea of the frozen butter was to keep the steak moist and keep it cool just a little longer.

At half way between 105F and 145F, (in this case about 45 minutes in) I lifted the lid to see if the butter (http://members.shaw.ca/shawn.white/img/BBQ/beef/Rib-Eye/rib-eye025.jpg) was gone yet.

Target temp was 145F, so I decided to pull at 143F, then foil tightly and rest under a towel for 20 minutes. The only seasoning (http://members.shaw.ca/shawn.white/img/BBQ/beef/Rib-Eye/rib-eye031.jpg) applied was some kosher salt and coarse ground pepper immediately before foiling.

I was wondering if it was going to be more like a prime rib roast or like a steak. It was all steak but more tender and juicy and with better texture (http://members.shaw.ca/shawn.white/img/BBQ/beef/Rib-Eye/rib-eye054.jpg) than prime rib roast.

The only thing I will change is the smoke wood. The birch was ok but I'm going to cut back a bit and switch to hickory. Maybe fool around with different seasonings. Give it a shot!

Spyro Ananiades
08-31-2004, 08:27 PM
Yuck! That steak looks horrible.

First off, everyone knows that dry aged AAA Calgary Beef is just barely above road kill.

Secondly, the fat content in that steak is enough to make a tri-athlete keel over from clogged arteries.

Lastly, I think for the good of Canada, you should ship that sorry looking steak to:

Spyro Ananiades
PO Box 5370
Pasadena, Ca 91106

Shawn W
08-31-2004, 08:59 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Spyro Ananiades:
Yuck! That steak looks horrible.

First off, everyone knows that dry aged AAA Calgary Beef is just barely above road kill.

Secondly, the fat content in that steak is enough to make a tri-athlete keel over from clogged arteries.

Lastly, I think for the good of Canada, you should ship that sorry looking steak to:

Spyro Ananiades
PO Box 5370
Pasadena, Ca 91106 <HR></BLOCKQUOTE>
Spyro, I'm so sorry to have offended you with the details and images of a steak guaranteed to make you flunk your next cholesterol test. I promise not do so again!

Seriously, hope I didn't sound braggy, I was just super excited about it.

Shawn

Shawn W
08-31-2004, 09:11 PM
Couple of other points come to mind:

I have only recently begun eating steak at medium rare. All previous gasser rib-eye cooks were to the medium-wellish target (little pink). This certainly affected my comparison.

Quite recently I ordered medium-rare prime rib roast at a beef specialty restaurant. It was good but my medium-wellish family nearly left the table at the sight of my food! Nehow, that was the basis for the prime rib roast comments.

If the hickory doesn't work I will remove smoke wood all together. Not sure what to call it then but for sure it's a great way to cook a rib-eye.

Finally, at nearly 2 pounds it was a lot of meat. With a baked potatoe, garlic toast, salad and steamed veggies I could see sharing this between 2-4 people. I guess I'd rather see the whole thing go and if anything leave them wanting a little more than the idea of reheating this beauty.

Spyro Ananiades
08-31-2004, 10:46 PM
Shawn,

Brag away, the steak looked great!

Spyro

Morgan Sziraki
09-01-2004, 12:09 AM
Oh man!
Now that's what's for dinner!

chrisnole88
09-01-2004, 03:42 AM
Shawn, I have to hand it to you, that steak looks outstanding. The closest thing I ever did to smoking a steak was in a huge pit at a family reunion that we dug into the ground and fired with oak & hickory logs, those steaks were the juiciest I ever had, but don't look nearly this good. Will have to try ASAP. One question, how long did you sear them? I usually go about 30 seconds per side. Great work man.

Susan Z
09-01-2004, 03:59 AM
Omigosh Shawn, that is BEAUTIFUL!

Steaks love oak---try that next time! If you have enough, just burn the oak chunks and skip the charcoal altogether.

I love your generous use of butter---wow!

I definitely would like to try something like this if I can ever find a steak that thick around here...!

Way to go, and thanks for the pics!

On edit: hey, how much coal did you use for this 2 hour cook and what temps did you cook it at?

Matty Tee
09-01-2004, 04:38 AM
Fantastic work there Shawn. I will defintily have to try that one of these days, although our ability to get any decent meat here is a bit limited. Angus is probably the closest we can get to your AAA Alberta (and certainly nothing to scoff at).

Well done mate. Or Medium-rare I should say http://tvwbb.infopop.cc/groupee_common/emoticons/icon_wink.gif.

Steve (Merc) McMurtry
09-01-2004, 05:33 AM
Shawn,
Nothin better than good ol AAA Alberta beef
except some good ol AAA Canadian Beer.
I'm sure it tasted as good as it looks, might just have to give it a try this weekend.

Cheers

Morgan Sziraki
09-01-2004, 07:14 AM
I had to check out the pics again.
Kinda like the National Geographic for BBQ http://tvwbb.infopop.cc/groupee_common/emoticons/icon_smile.gif

Do you think the searing sealed (http://tvwbb.infopop.cc/eve/forums?a=tpc&s=98110183&f=5980069052&m=7400067462&r=9170067462#9170067462) in the juices ? Couldn't resist.

Bryan S
09-01-2004, 07:46 AM
Shawn, BEAUTIFUL That looks good enough to eat. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_rolleyes.gif http://tvwbb.infopop.cc/groupee_common/emoticons/icon_biggrin.gif Bryan

Shawn W
09-01-2004, 08:03 AM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by chrisnole88:
... how long did you sear them? ... <HR></BLOCKQUOTE>

The coals weren't as hot as I was expecting so it was nearly 2 minutes per side, I probably could have got a better sear off the gasser.

I was worried about being able to keep the cook temp down around 200F so I thought to use leftover coals. Next time I won't use leftover charcoal, maybe I'll have better searing heat that way thought it might be a little more work to keep the pit temp down for smoking.

K Kruger
09-01-2004, 08:06 AM
Really wonderful Shawn.

Shawn W
09-01-2004, 08:10 AM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Susan Z:
... hey, how much coal did you use for this 2 hour cook and what temps did you cook it at? <HR></BLOCKQUOTE>

1 full chimney of lit leftover coals. I strove for a pit temp of 200F. Actual range was 189F-203F.

Thanks for the Oak tip Susan, I will give that a go.

Greg Rempe
09-01-2004, 09:19 AM
Shawn...looks good! I did 2" porters on the Silver B last night. Bad results as I was S-Faced during the grill so I overdid them....SAD!!

Note to self: Try not to get so S-Faced next time I spend $52.00 on prime beef!! http://tvwbb.infopop.cc/groupee_common/emoticons/icon_frown.gif

Bryan S
09-01-2004, 09:23 AM
Greg, you D A http://tvwbb.infopop.cc/groupee_common/emoticons/icon_rolleyes.gif Bryan

Steve (Merc) McMurtry
09-01-2004, 09:30 AM
Greg,

I hope you spent more money on ?????
Than the meat!!!
Then it be worthwhile.

Cheers

Greg Rempe
09-01-2004, 09:33 AM
$30.00 bottle of Maker's Mark. On the rocks...not as much as the meat...crying, whining, hung-over!! http://tvwbb.infopop.cc/groupee_common/emoticons/icon_rolleyes.gif

Steve (Merc) McMurtry
09-01-2004, 09:49 AM
Greg,

It's my turn tooday!!!
Being forced to go on a boat cruise on lake
Ontario (Toronto harbour) I have already started
a conversation with Captian Morgan!!

Cheers

Shawn W
09-01-2004, 09:59 AM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Greg Rempe:
Shawn...looks good! I did 2" porters on the Silver B last night. Bad results as I was S-Faced during the grill so I overdid them....SAD!!

Note to self: Try not to get so S-Faced next time I spend $52.00 on prime beef!! http://tvwbb.infopop.cc/groupee_common/emoticons/icon_frown.gif <HR></BLOCKQUOTE>
Greg, I was trying to formulate a sensitive response to your post while trying to delicately ask how your south-facing grill was to blame and whether you thought north, east or west was going to work better .... then the light clicked on. <big belly laugh!>

With you at the helm I'm sure they were still good enough to eat. Sorry to hear you were dissatisfied though.

I recall waking up one morning many years ago after an S-Faced night to a horrible acrid smell. Seems I had the inclination to pan fry a steak over medium high then passed out! Ashes and a warped pan were all that remained!

Another time I cooked hand made burger patties on the gasser in the dark and turned them into inedible hockey pucks! Live and learn eh Greg?

Susan Z
09-01-2004, 10:09 AM
Thanks for the temp info.

Next time, why not do a quick sear on the chimney starter? Works like a CHAMP!

Greg Rempe
09-01-2004, 10:20 AM
Shawn, a great anticdote from you as well...warpped pan...FUNNY!!

Steve, "The Capt." can ruin cooks as well! Be prudent and careful. And as the late Cleveland Indian pitcher Steve Olin once said while on a boat with his teammates..."Hey watch out for that low birdge!!!"

Shawn W
09-01-2004, 11:20 AM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Susan Z:
Thanks for the temp info.

Next time, why not do a quick sear on the chimney starter? Works like a CHAMP! <HR></BLOCKQUOTE> Susan, you're just full of great ideas. Thanks!

Steve (Merc) McMurtry
09-01-2004, 01:06 PM
Greg,

That's not a problem! Moma is driving, and there is a guy who wears four stipes on his epilets driving this rig.
Charity event, large boat 250-350 people!!!
Sure hope the Captian's name isn't Morgan!!!!!

Cheers

Stone
09-01-2004, 02:05 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Shawn W:
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Susan Z:
Thanks for the temp info.

Next time, why not do a quick sear on the chimney starter? Works like a CHAMP! <HR></BLOCKQUOTE> Susan, you're just full of great ideas. Thanks! <HR></BLOCKQUOTE>

The chimney starter is also a great place to roast peppers.

Morgan Sziraki
09-01-2004, 02:12 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Steve (Merc) McMurtry:
I have already started
a conversation with Captian Morgan!!
<HR></BLOCKQUOTE>

I hope you're not talking to me, I'm currently in a conversation with Glen Morangie

Morganism

Shawn W
09-01-2004, 07:35 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Morgan Sziraki:

Do you think the searing sealed in the juices ? <HR></BLOCKQUOTE> Call me a flat-earther but I think searing may help impede moisture loss (is that more to your liking Stone? I didn't say 'sealed' or 'locked' http://tvwbb.infopop.cc/groupee_common/emoticons/icon_smile.gif). Can't help it, it's been 'grilled' in to me since I started cooking.

I certainly think the butter coating helps the steak retain moisture in a 200F pit.

Garrett Rowe
09-01-2004, 08:37 PM
Mann, that looks awesome! I love steak but I have always been afraid to leave my comfort zone of s&p and a good sear over lump using the best cut of beef I can find. I guess I am going to have to branch out so I can taste a little smoke flavor to my favorite meat.

Keith H.
09-02-2004, 02:28 AM
Shawn:

Doood, someday, I hope to do you serious harm (like take you to dinner in you fair city) and listen to YOUR arteries CLOG. Hope you can hear mine this weekend. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_wink.gif

Keith H.
09-02-2004, 02:32 AM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>... 200F pit. <HR></BLOCKQUOTE>

HEY CHRIS....we really need a way to mark degrees (or feet?) http://tvwbb.infopop.cc/groupee_common/emoticons/icon_confused.gif !

Shawn W
09-02-2004, 06:42 AM
200f is that what you want Keith? Use ALT + NumPad keys: 0176 <with NumLk on>

Shawn W
09-02-2004, 03:36 PM
the alt+numpad works for Windows computers. Couldn't tell ya about Linux, Apples and so on .... sorry, I should have mentioned that ....

Dwain Gleason
09-02-2004, 04:46 PM
That is a beeee-yooo-tiful steak.

Here's a thought - place a small drip pan under the steak(s) while smoking to catch the drippings and the butter that rolls off. Put it in a saucepan and reduce with some red wine, might make a fantastic sauce, especially if you sauteed some shallot and/or garlic in there before adding the wine. Kind of a smokey butter and wine sauce. Mmmmmm....I am GOING to try this.

Keith H.
09-02-2004, 06:41 PM
200 --- hey hey...I like it.

Thanks Shawn for the pointer.

Dwain: I like your thought...maybe a smokey Bernaise?

Greg Rempe
09-03-2004, 02:42 AM
Shawn, it doesn't work for keyboard numbers does it? I mostly use my work laptop to internet!

Shawn W
09-03-2004, 10:57 AM
It does on my Dell laptop Greg ... there are blue numbers representing the numpad on a portion of the keyboard .... to access them I must hold down the FN key + ALT then hit the keys with the little blue numbers 0176, then release the ALT key. I think my IBM had these keys as well.

Perhaps is further discussion is desired we could start a new thread.

Greg Rempe
09-03-2004, 12:45 PM
I'm guessing 250 degrees is sufficient enough!!??

Kevin S.
09-03-2004, 03:13 PM
In case anyone is interested, for a Mac the little degree symbol ? is made by the key combo "option + k"

I don't know if the alt key works the same with Windoze, but it seems too complicated if you've got to hit a 6 key combo!

What happens if you just hit "alt + k"?

on edit- The steak looked good, but I'm not sure my heart could take that much butter in one sitting. Hell, I think my cholesterol went up 35 points just lookin' at the pics! Good job!

Stone
09-03-2004, 03:57 PM
Thanks Shawn. Here's mine.

Pics can be found at: http://www.imagestation.com/album/?id=3938760093&congratulation_page=Y

I started with a 3" prime ribeye. Charred it on the chimney.

Put it on my Weber Bullet, with a brick of frozen Plugra on top:

Smoked it at 200* to 220* with a little hickory until a center temp of 140*. Foiled it and rested for five minutes:

Sliced it up:

And plated it with some sauteed kale:

Perhaps the most tender ribeye I've had. If you've got filet eaters in your household, try this. It was like butter. Like a prime rib. (I guess it is a prime rib.) Next time I'll skip the hickory, it added an unnecessary sweetness. And I wont rest it in tight foil, which seemed to bring it to medium instead of medium rare.

A damn fine piece of meat.

Greg Rempe
09-03-2004, 04:18 PM
Stoner...just want to make sure...the meat is actually on the coals of the chimney right?

If so, doesn't that give it a bad taste or something?? Thought you were suppposed to put a grate over the chimney?

How long did you sear it or coal it for that matter?

Bryan S
09-03-2004, 04:29 PM
Greg, AB does his skirt steak that way.He just blew off the ashes before he placed it on top of the LUMP. Bryan

Greg Rempe
09-03-2004, 05:03 PM
AB??

Stone
09-03-2004, 05:41 PM
yeah, right on the coals. After they ashed over, I gave the chimney a good whack to get the loose ash off. i didn't notice any sticking on the meat. I should have piled the coals higher to start cause they settled a bit as they lit.

Bryan S
09-03-2004, 05:41 PM
Greg, You no watch foodnetwork. Alton Brown. You are drinking ain't ya. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_rolleyes.gif Bryan

Shawn W
09-03-2004, 06:13 PM
Stone, looks great! Thanks for sharing your cook and your comments. Noticed the same sheen or gloss on the sliced meat that I saw on mine (moisture? butter?) and my mouth started watering instantly!

Throwing that steak right on the coals really blew me away! I'm not quite ready for that but I will throw it on a rack over the chimney starter.

I'm doing two more tomorrow (one to medium well for my folks).

The $30 (in my case) question Stone: Would you do this again, or just grill the rib-eye next time?

Greg Rempe
09-03-2004, 06:29 PM
AB sucks...I like BF and RR !!!

Still not drinking...2 days straight!

Stone
09-03-2004, 07:21 PM
Well, my steak cost $17. So I figure with butter and coals, I'm only out $20. I could have fed two with it. I'd do it again.

Keith H.
09-03-2004, 07:40 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Greg Rempe:
AB sucks...I like BF and RR !!!
<HR></BLOCKQUOTE>
Arrrrrggh...BLASPHEMER!!!! http://tvwbb.infopop.cc/groupee_common/emoticons/icon_eek.gif Rachel (http://www.fhmus.com/girls/covergirls/241/) on the other hand... http://tvwbb.infopop.cc/groupee_common/emoticons/icon_wink.gif

Shawn W
09-03-2004, 08:23 PM
[QUOTE]Originally posted by Garrett Rowe:
... I have always been afraid to leave my comfort zone of s&p ...QUOTE]
Hi Garrett, thanks for the compliment, sorry to ask but I'm not sure what you mean by the phrase 's&p'.

Could you please explain the term?

Keith H.
09-03-2004, 08:26 PM
Stoner: Sauteed Kale? How about some quick pointers?

Al Silverman
09-04-2004, 01:46 AM
Awesome looking steaks. One question... a 3 inch thick rib-eye sounds to me like a boneless rib roast No?

Anyway, several years ago a saw a show where a husband and wife cooked a steak right on the charcoal, and I remember saying "why would anyone want to eat a steak with ashes stuck all over it"?

So, The ashes don't stick ????

I have to try this !!!

AL

Greg Rempe
09-04-2004, 04:11 AM
Keith...I think I just added some "WOOD" to the smoker!! http://tvwbb.infopop.cc/groupee_common/emoticons/icon_eek.gif Thanks for that link...I had no idea!!! http://tvwbb.infopop.cc/groupee_common/emoticons/icon_eek.gif http://tvwbb.infopop.cc/groupee_common/emoticons/icon_cool.gif

Stone
09-04-2004, 04:39 AM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Greg Rempe:
Keith...I think I just added some "WOOD" to the smoker!! http://tvwbb.infopop.cc/groupee_common/emoticons/icon_eek.gif Thanks for that link...I had no idea!!! http://tvwbb.infopop.cc/groupee_common/emoticons/icon_eek.gif http://tvwbb.infopop.cc/groupee_common/emoticons/icon_cool.gif <HR></BLOCKQUOTE>

Dude. There's lots of perfectly good **** on the internet, and you're excited about The Joker?

Stone
09-04-2004, 04:42 AM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Keith H.:
Stoner: Sauteed Kale? How about some quick pointers? <HR></BLOCKQUOTE>

Roughly chop the kale. Sautee some onion and a good bit of garlic on low heat in a mix of OO and butter. (The kale takes a while to cook and you probably don't want the galic to burn, although I kind of like it a little scorched.) Add the kale and sautee. Sometimes I add some stock, but not too much. Kale is like macho spinach. It gives off some water and breaks down, but not as much or as easily. I had this on the heat for about 20 minutes, very low. At the end I add a shot of balsamic or ww vinegar. You could also add some diced tomato, but don't put it in too early or it will completely break down. I flavored this with a few sprigs of oregano from the garden.

Stone
09-04-2004, 04:44 AM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Al Silverman:
Awesome looking steaks. One question... a 3 inch thick rib-eye sounds to me like a boneless rib roast No? <HR></BLOCKQUOTE>

Ribeye, rib roast, prime rib -- they're all pretty much the same muscle aren't they? Just different areas and preparations?

Kevin S.
09-04-2004, 08:27 AM
Bonus points for Keith!!!

While my TIVO never misses a beat, it doesn't go online. Rachel's been a fav of mine for years. I LOVE that she's got a 'saucy' side. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_wink.gif

Nice. Very nice.

Greg Rempe
09-04-2004, 08:42 AM
Stoner, "The Joker"??? http://tvwbb.infopop.cc/groupee_common/emoticons/icon_confused.gif

Bryan S
09-04-2004, 08:16 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Greg Rempe:
AB sucks...I like BF and RR !!!

<HR></BLOCKQUOTE>
AB is great. He's so wacked he reminds me of well Me. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_eek.gif BF That wouldn't be Bobby G y as my wife calls him. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_razz.gif
Any WHO i really need to try this it looks so darn good. I guess i'll go with out smoke on this one. Well maybe some mesquite. Psych. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_razz.gif NOT Bryan

Shawn W
09-04-2004, 08:59 PM
I ended up doing three 3" rib-eyes tonight though no pics, they were 2.5 hours longer than expected at a 4.5 hour cook 200F-210F with new (not recycled) briquettes.

These were regular beef, not AAA cut (little easier on the wallet). These ones were actually 3" thick so the last one must have been slightly less, more like 2.5".

Susan Z: I used your tip about searing over the chimney starter (full). Seared them on the top WSM rack placed on top of the chimney. As claimed it worked like a champ. I got a robust sear at around 40 seconds per side.

Smoke wood was one chunk of mesquite for only 45 minutes (no oak on hand). Seasoned with Montreal steak spice when foiled. This combination of smoke and spice worked very well, everyone thought the flavour was fantastic. Light but distinct mesquite flavour.

As per guest request for medium, one was removed at 153F then foiled and kept under a towel for 20 minutes. It ended up medium. At the same time the other two were transferred to the gasser for 4 minutes per side because the remaining guests wanted medium well or well. I was quite pleased that I nailed that target perfectly as well.

The steaks were sliced to 3/8" then served on a platter. Medium on one platter and medium well/well on another platter. Fresh peaches & cream corn, garlic toast, BPs with bacon bits chives and sour cream.

Appetizer served 90 minutes earlier was WSM smoked bacon wrapped scallops rolled in real maple syrup (just prior to serving), cooked over outside edge of WSM top grate where the steaks were. I removed these morsels from WSM, finished by frying till I was happy with the bacon, then rolled in syrup and individually tooth-picked. Some guests licked their plates, really!

Here's the rub. These were really good steaks, but nowhere near as tender as the previous steak which was an AAA Alberta steak (aged minimum of 14 days). I think it's safe to say the lack of aging had a great deal to do with the tenderness but I'm not sure how much the final cook temp had to do with it. The AAA was foiled at 143F, the medium tonight at 152F. Also, the cook time was 2.5 hours longer. Your thoughts?

Butter. Thinking next time I will coat the entire top surface with 1/4" of room temp butter instead of the square frozen chunk. For some reason, on the previous steak the butter pooled but not so on two of these guys. Just want a really good uniform butter coating to help retain moisture and maybe add some flavour.

Now I must go get some 1"-1.5" Alberta AAA rib-eyes and grill them to really tell if doing them on the WSM has some advantage or not. I'm pretty sure one advantage is that you can do a 3" steak by searing, applying indirect heat, rest then slice, platter and serve without worrying about burning. Secondly I think searing then indirect cooking might be the most delicate way to cook the beautiful aged AAA meat.

I'm gonna have to go on a diet after this http://tvwbb.infopop.cc/groupee_common/emoticons/icon_smile.gif.

Garrett Rowe
09-05-2004, 04:39 AM
Shawn S&P= salt and pepper

Greg Rempe
09-05-2004, 04:40 AM
First Shawn...the pics looked great and this second one sounds to be up there as well. That being said...still seems like a lot of effort for what might end up being a wash in the tatse department after your gasser test is completed.

Will wait for those results before I give it a go! Thanks for the update!

Stone
09-05-2004, 03:25 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Greg Rempe:
Stoner, "The Joker"??? http://tvwbb.infopop.cc/groupee_common/emoticons/icon_confused.gif <HR></BLOCKQUOTE>
that maniacal ear to ear grin. It's like The Joker from the first Batman, without the makeup.

Mark F.
09-05-2004, 07:06 PM
Shawn,

That steak looks incredible! Gonna hafta try that myself. Thanks for sharing! http://tvwbb.infopop.cc/groupee_common/emoticons/icon_smile.gif

Mark F.

Shawn W
09-17-2004, 04:56 PM
I did the AAA steaks on the gasser tonight. Part of the delay has been the horrible weather. There is even a chance of snow this weekend. I know now for certain, the steaks from that counter are AAA aged 21 days.

They were 1" thick, cooked 3-4 minutes per side over high after letting it get nice and hot.

Pulled them, spinkled montreal steak spice on, covered with foil and a blanket for 12 minutes. The ended up medium.

They were: incredibly juicy, incredibly tender, incredibly tasty. The words don't do them justice.

These were steaks. The grilled and then slow cooked ones were different and slightly more tender particularly on the outside. Call them Smoked Slow Steaks? Mini Roast??

I am convinced the aged AAA was key to the great steaks, never mind the slow cooking or the butter. The grilled ones were more juicy and tender than the second ones from the smoker which were not aged AAA, just regular beef.

I will still do another smoked rib-eye ... it's been good eats and lots of fun.

Conclusion: if you want a traditional steak then grill it, especially with steaks under 2" thick. The smoked rib eye was really good too, but different, somewhere between roast and steak.

Jerry N.
09-18-2004, 03:36 AM
I thought the best thing about the slow cooked steak was the way you thought to slice it. A nice piece of meat cut that way is a great dinner for two idea with a good looking presentation.

Steve (Merc) McMurtry
09-18-2004, 09:12 AM
Shawn,

Have you ever tried "Keg steak spice" instead of Montreal.
MAN is it ever GOOD!!!!!!!!

Cheers

Jimbo M.
09-19-2004, 05:04 AM
Shawn,

I've been grilling cowboy steaks (bone-in rib-eye, frenched) that are between 2 1/2 and 3 inches. Like you stated above, it's the quality of the meat that matters most. When I can't afford Prime cuts, I'll go with Choice or go without.

Your call to let the meat come to a warmer temperature is key to consistent cooking of beef this thick.

I always spice my steaks with S&P prior to hitting the grill (more salt than one would expect) but I think that's a personal thing.

I use a few chunks of mesquite charcoal and get a bit of mequite smoky taste with the grill. I'm sure it would work for oak or any other hardwood charcoal you can find.

Great discussion you started here and I sure did enjoy the pics!