Rib-Eye Medallions - BBQ Central

Go Back   BBQ Central > General > Grilling
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-06-2005, 12:06 AM   #1
BBQ Central Pro


 
Join Date: Jan 2005
Location: Calgary, Alberta
Posts: 791
Rib-Eye Medallions

Fantastic rib-eyes tonight. CO-OP had 21 day aged AAA rib-eye medallions on for cheaper than the whole rib-eyes of same grade. Never tried rib-eye medallion before but I'm gonna go buy a bunch and foodsaver em at this price. They had some kind of netting around the outside edge which I removed because I was cooking over lump.

1.25" thick, little rub of EVOO, some kosher salt and black pepper both sides, grilled to medium - medium rare over Maple Leaf lump. Rested under foil and towels for 15 minutes before devouring. Sauteed mushrooms, fresh corn and green salad.

Damn fine steak! Wife says I get whatever I want for dessert :happyd:!






__________________

Shawn White is offline   Reply With Quote
Old 07-06-2005, 07:42 AM   #2
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Shawn,
Those steaks look AMAZING! How was "dessert"?
__________________

__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 07-06-2005, 08:35 AM   #3
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
I love food porn !

Looks awesome! Made me realize how hungry I am now !!!
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 07-06-2005, 11:48 AM   #4
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Dadgum good looking stuff! I don't know if there's anything I love more than a fat ribeye.

Never seen em cut that way.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 07-06-2005, 01:18 PM   #5
BBQ Central Pro


 
Join Date: Jan 2005
Location: Calgary, Alberta
Posts: 791
thanks gang ...

dessert was great Larry ... saskatoon pie

Tex, yeah I love the outside part too! I wasn't sure what they did with it ... I thought they might have cut the steak in half then wrapped the outside around. I'll have a closer look when I pick up more today.
Shawn White is offline   Reply With Quote
Old 07-06-2005, 01:25 PM   #6
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
OH boy...you should be shooting for a food magazine, Shawn!
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 07-06-2005, 02:29 PM   #7
Cooker


 
Join Date: Jan 2005
Location: Bradenton, Fl.
Posts: 205
Quote:
Originally Posted by Susan Z
I wish my people were steak eaters...

Guess I can just do steaks for myself for lunch! Those are mouth watering pics, yessirree.
Mrs Airboss, myself and daughter Sweet Cuppin' Cakes are big "steak eaters" and we only live down the road 1200 miles or so. We'll bring the wine.
__________________
"I feel so miserable without you; it's almost like having you here."
-- Stephen Bishop

http://img374.imageshack.us/img374/3453/airboss4gl.jpg
Airboss is offline   Reply With Quote
Old 07-06-2005, 02:33 PM   #8
Cooker


 
Join Date: Jan 2005
Location: Bradenton, Fl.
Posts: 205
Slobber, slobber, drool... Son Greg is correct. These pictures belong in a magazine. IMHO, they illustrate the epitome of how steak should look. I will attempt to duplicate the entire presentation this weekend.
__________________
"I feel so miserable without you; it's almost like having you here."
-- Stephen Bishop

http://img374.imageshack.us/img374/3453/airboss4gl.jpg
Airboss is offline   Reply With Quote
Old 07-08-2005, 02:24 PM   #9
BBQ Central Pro


 
Join Date: Jan 2005
Location: Calgary, Alberta
Posts: 791
Come on by anytime for some good Alberta beef AirBoss...

A few more pics here ... I picked up 16 more steaks the next day cooked 2 and FSd the rest in the freezer.

It appears they cut the steak in 1/2 or 1/3 and wrapped it around to make the medallion ... so no worry TL, that outside meat didn't go to waste! I was expecting 'medallions' to just be the center part but since these were cheaper than the whole steak I have no problem with it. As an added bonus I got a set of 4 really nice new wooden handled steak knives with wide serated blades.

I want to add a thanks to Larry and Bryan. They suggested in another thread EVOO then S&P rub BEFORE cooking. Some time ago I read not to salt grilled meat until it was nearly done cuz it can draw the moisture out. So I only salted near the end of the cook. Maybe that's still good advice for some cuts but I loved the way these came out.






Shawn White is offline   Reply With Quote
Old 07-08-2005, 03:11 PM   #10
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
and here's our latest op:
__________________

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:47 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.