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Strip Steak or Ribeye for Momma's Day?


 

Mike A.

TVWBB Fan
I am planning to charcoal roast a large chunk of beef for M-Day - either a NY Strip or Ribeye from CostCo. I haven't done a whole roast this way before.

While I'm leaning towards the NY Strip for the flavor, thought I'd check here first for ideas. I'll probably start low, ramp up the heat, rest for 45 minutes and then slice @ 1/3".

Also, I'm guessing that I should pull @ about 10 degrees shy of target temp?

Thanks for any ideas!
 
I know your wanting to do a big cut but never under estimate the greatness of a good Flat Iron!

Sear 5 min flip for 4 then move indirect for 5= med/med rare.

O sooooo gooood!

My 2 cents.
 
I greatly prefer ribeye to strip. As a matter of fact I would choose ribeye over any other cut. I also second the cast iron approach.

I follow Alton Brown's technique of putting cast iron pan in a 500 degree oven (or gas grill), then remove and put room temp steak onto cast iron pan and put on stove over high heat. Cook for 60 or 90 seconds, flip 60 or 90 more. Then put the cast iron pan back in the oven at 500 for a couple more minutes. Best steak you'll ever have.
 
Originally posted by Mike A.:
I am planning to charcoal roast a large chunk of beef for M-Day - either a NY Strip or Ribeye from CostCo. I haven't done a whole roast this way before.

While I'm leaning towards the NY Strip for the flavor, thought I'd check here first for ideas. I'll probably start low, ramp up the heat, rest for 45 minutes and then slice @ 1/3".

Also, I'm guessing that I should pull @ about 10 degrees shy of target temp?

Thanks for any ideas!
Mike,

I smoke whole or partial Rib roasts at 225 and pull them out at 125, foil tent and let sit for 15 - 30 mins. Comes out a very nice Mid rarefor the center cuts and bright medium towards the ends.

Have noticed that a number of folks around here either sear with high heat in the beginning or crank it up at the end to get a nice crust.
 
For me, the ribeye wins every time, over any other cut ('cept maybe tri-tip). I would get a nice sized rib roast, and see if you can't find K. Kruger's thread where he did at like 200* for the most amazing even doneness my eyes have every seen. I've never done a lasrge piece of strip loin, but it is considerably leaner than ribeye, so if it were me, I would do the strip hotter, and probably on the kettle.
 
My vote is for ribeye! I've done a big one like that twice and both turned out great.

All I did was slather with olive oil and cover with Montreal Steak seasoning. I then threw it on the rotis at 275-300 (I believe...it's been a while). It cooked until the interior got to around 125 (...though in the future I may push it up to around 130-133). Served with horshradish sauce.

Anyways, it was great. The hardest part was carving. Hope you have an electric knife.
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It was great.
 
I don't know about your momma, but I know mine wouldn't like all the fat in the ribeye. Strip is a more friendly cut of meat for people that don't deal well with biting into fat.

I'd let it warm up for a good while before cooking then put it on with some pecan smoke, and sear at the end.
 
Thanks all!

I'm leaning towards the strip, the lower marbling would probably work with my crowd. It may just depend on what looks best at CostCo the day I pick it up.

I had planned to do it on the WSM but I also have a rotisserie for the gasser, and some pecan chunks to put in the smoke box.
 
My vote goes for the ribeye every single time.

For me, the absolute best tasting, best textured (thanks to the amazing marbling) part of the entire cow is . . . the spinalis dorsi - period. The spinalis dorsi is the little strip of beef on the outside of a cut of ribeye that has the thin strip of fat that separates it from the rest of the ribeye. This part of the cow is the be-all, end-all.

rib.jpeg
Here is a picture of a ribeye. The spinalis dorsi is marked with the number 2.

Fat is your friend. Fat is part of what makes beef taste good. A good ribeye shouldn't have any huge chunks of fat, but rather marbling - which will melt and become indiscernible. The only large amount of fat that should be in your ribeye is the strip separating the spinalis dorsi from the rest of the ribeye (the longissimus dorsi, multifidus dorsi, and the longissimus costarum). Get excited, though, when you find this strip of fat because this helps you locate the coveted spinalis dorsi, which is just on the other side of it. So, marbling is nothing to be worried about and the strip of fat you hopefully find in your ribeye is your roadmap to the very best that beef has to offer.

Tell your mom that, since she's the best, only the best would do - which is why you chose the ribeye with it's amazing spinalis dorsi.

Now, if you really wanted to give your mom the absolute ultimate steak in the entire world, you could buy a whole ribeye (USDA Prime, Kobe, or even Mishima if you can get it), cut off 5 to 7 spinalis dorsis, and glue them all together with transglutaminase. Now THAT would be the ultimate steak.
 

 

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