Nick Prochilo
Chef Extraordinaire
Cook them until they are done to your liking! Your grilling them right? I'll take a rib eye over any other steak any day of the week!
Angus vs Rib eye
- Thread starter Nick Prochilo
- Start date
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OP
OP
Nick Prochilo
Chef Extraordinaire
Don't over cook those bad boys! Sear them and then indirect until done! I like them at 130*, tops!
Moving to grilling section :!:
Perhaps this isn't the right way to do it, but, I heat my grill to 600* and then throw my inch and a half strip steaks on...let it go 5 minuets on one side, flip it and then 5 on the other side and then it's done.
Ususally it is right in the mid-rare range...works for me! :!:
Ususally it is right in the mid-rare range...works for me! :!:
Shawn White
Sous Chef
I love ribeyes too, even more than tenderloin.
Check these pics out (2004-08-31 Smoked Rib-Eye). Aged AAA Alberta beef, gently seared then smoked to 140F ish.
I'm gonna disagree with my esteemed peers somewhat. Angus may be good, but dry aging is the thing. An aged choice (even non-Angus) may be much better than a non-aged Angus.
Check these pics out (2004-08-31 Smoked Rib-Eye). Aged AAA Alberta beef, gently seared then smoked to 140F ish.
I'm gonna disagree with my esteemed peers somewhat. Angus may be good, but dry aging is the thing. An aged choice (even non-Angus) may be much better than a non-aged Angus.
Griff
Master Chef
Hey AK, where do you buy your beef here in Anchortown?
Griff
Griff
Shawn White
Sous Chef
Shawn, I really wanted to try it but it was $25.00 lb at Wegmans and just couldn't pull the trigger that time. Someday soon i'll pull the trigger and try it out.Bryan S said:
[/quote:1ny4zbv1] Yeah, 'Love Hurts' (Nazareth). :grin: Try to find min 21 day dry aged meat.Captain Morgan
Chef Extraordinaire
Shawn pleast don't post that again. I just bruised my nose trying to get into my monitor.
Shawn White
Sous Chef
Roy who? just kiddin, I didn't know it was a cover of an older tune. It just struck me funny. That steak was $27 and change. Ouch!1044 said:
I did some non-aged the same way, they were 1/2 the price but I think the aged is worth every penny.
BBQinAlaska: yeah, that was a chunk of frozen butter.
