Steak Porn

[TGigante]

@dteng

Can you guys tell me what temp you use for roasting and how long on the rib roast?
I also got a 4 lb Flannery but haven’t made rib roast in over a decade.
Reverse sear seems the way to go.

I use 275 degrees. Should take a couple, three hours to get to temp. Use a probe thermometer to get your desired temp. I pull at 130 and tent and rest for 20 minutes. Then crank oven to 450 and blast for 15 minutes. Then immediately slice

[Steve_L_Gellman]

@TGigante

Then immediately slice

You don’t let it rest?

[Tom_Chen]

I take out of fridge 3 hours before roasting, then roast at 200 degrees. Typically, about 5 hours to get to 130 for about a 7-8 lb roast. Then let rest an hour to 90 minutes, depending on when I am ready to serve. Then put in into a 550 oven set at convection roast for about 8-10 minutes. Then cut and serve right after. No need to rest after the sear, as that is really to just get the crust. The cooking has pretty much been done with the initial slow roast and a little bit on the rest.

[TGigante]

@Steve_L_Gellman

@TGigante

Then immediately slice

You don’t let it rest?

Pull at 130 and rest for 20 minutes. Then after 15 minutes back n at 450, I don’t rest it again. That’s just to give the outside some color

[Alex_N]

What kind of final temp are you looking at if you pull it at 130º with 20m and carryover? I was thinking reverse sear at 225º and pull around 116-120º, resting about 1/2hr then blasting at hight temp.

[jordan_whitehead]

I get very little carry over if cooking at that low a temp

[TGigante]

@Alex_N

What kind of final temp are you looking at if you pull it at 130º with 20m and carryover? I was thinking reverse sear at 225º and pull around 116-120º, resting about 1/2hr then blasting at hight temp.

As Jordon noted, not so much carry around ver at that low temp. I did a 4lb rib roast yesterday. Super market variety. At 275 and a 20 minute rest and then the hot oven, I ended just shy of 140 when I sliced it. It was perfect medium

[Andrew_Kotowski]

Sunday dinner this week was a “skirt-off!” - Morgan Ranch vs Pure Country (93% Wagyu).

Turns out, I was the winner. Pics aren’t my best, but people were giving me crap for holding up dinner (again) so could post on IG. Forgot to snap a pic of the chimichurri.

.

[Alex_N]

Thanks, I’ll keep that in mind but I see varying temps that don’t align(?). The reverse sear video I watched (Kenji using toaster convection oven on YT), he roasted at 225, pulled at 115 (at the 15:30 mark) and it reached 128 after “37 minutes” of resting. I’d like it in the 133-136 range, so maybe slightly above 120?

[TGigante]

@Alex_N

Thanks, I’ll keep that in mind but I see varying temps that don’t align(?). The reverse sear video I watched (Kenji using toaster convection oven on YT), he roasted at 225, pulled at 115 (at the 15:30 mark) and it reached 128 after “37 minutes” of resting. I’d like it in the 133-136 range, so maybe slightly above 120?

Did Kenji use a bigger roast? 37 minutes is a lot of resting time. Anyway, there are always decisions to be made on the fly, so give it a go at 120 and see how it progresses. You can always put it back in sooner or keep it in longer at 450 to reach your desired point. The good news is that you cut and serve immediately

[Tom_Chen]

Oldest son back from college and had some friends over last night. He wanted me to make skillet filets. His favorite. Costco Prime filets. Seasoned with salt and pepper and then cooked over a very host cast iron skillet with some avocado oil. Flipped every minute for about 8 minutes. Turned down head and melted stick of butter and herbs (garlic, thyme, rosemary) and then basted for about 3 minutes. Tented and rested for about 10 minutes. Delicious!

[Alex_N]

It turned out fantastic. 6lbs, about 3-3.5hrs at 225 with the fan on. I was getting uneven readings, like one side of the roast was hotter than the other (it’s a big Viking range or something so I was surprised) but it all evened out after resting about 30m, then cranked it up to 500 and blasted it for about 5-10m to get a crust. End temp of the eye was 134.

[Andrew_Kotowski]

Told ya you’d nail it

[Chuck_Miller]

That looks just about perfect!

[Andrew_Kotowski]

Cooked my first rib-eye from the whole cow buy. Just ridiculous - 93% purebred wagyu from Pure Country, via Preservation Meat Collective. Kinda funny, as I swear I feel morally obligated not to f up these cooks; it’s almost as bad as cooking a Morgan Ranch steak in front of @Carrie_Morgan and Cam

[Brian_Tuite]

Dude, the Jetsons called, they want their chairs back!

[Andrew_Kotowski]

Eight days without a post? Over the holidays, no less!!!

Was going to do a picanha roast and then decided to make steaks, instead. Served with scratch chili (used @Carrie_Morgan ground beef) and Red Lobster biscuits. Off to fall asleep on the couch from the food coma.

[Bweiss]

Costco Tomahawk. Great price and I was curious to see what I could do with this. Overall verdict, pretty good, but for even less money I prefer my hanger steaks and bavette cuts.

[Adam_Noble]

Nice knife, too.

[Adam_Noble]

Love picanha. Made a rib roast and short ribs over the holidays but was too interested in eating and drinking that taking photos.