#21
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You are the only one. If I want jerky I'll go get some from the local 7-11.
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#22
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Rules of cooking prime rib;
1. Only use Prime, not select or choice 2. It must be aged at least 2-3 weeks to allow the pH to break down the membranes (and kill FMD virus) 3. Nothing except oil, salt and pepper. If you need other seasoning the beef is not up to scratch. You might as well buy a cheaper quality. 4. Grass fed and grain fed are ok. I only buy grain fed. Bone is always better. 5. Rub lightly in olive oil, salt and pepper all over. 6. Fry in your roasting tin. Blow torching will help sear the meat but won't contribute to the gravy or roast potatoes. 7. Stick on rack and place potatoes underneath. 8. Rib is a relatively tough cut (which I like) so I have no problem cooking it at a variety of temperatures (it doesn't need slow cooking, if you want buttery and very soft cuts, buy a cut that does no work, like tenderloin but imho it has no taste). I normally cook at 350 ish. 9. Remove when the inside is about 135 and rest for at least 30 minutes. 10. Gravy needs dripping, red onions, red wine, beef stock, garlic, thyme, tinned tomatoes all reduced for about 1 hour and seasoned. 11. Yorkshire puddings is a must! 12. Serve with gravy and freshly grated horseradish, English mustard. |
#23
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I prefer the medium to medium rare but I do like the end cut as well . When I was a kid we would go to a roast beef house and I always like a little of the end cut.
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#24
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Some interesting techniques on how to cook prime ribeye & T-bones.
I agree for these premium cuts of olive oil & ground rock salt only. Premium aged beef must be tender without question. Even marbling distribution for wagyu varieties is preferred. A good steak will remain tender even when well done. Typically, I grill at a high heat on a flame grill. Never a plate. Then down to medium low until the top side starts to bleed. After which the steak is flipped & the temperature raised. My steaks are generally 2 1/2" - 3" thick & I like them medium rare especially in the middle. Prefer the meat to still stick to the bone. As the bone is not baked brittle, my dog Jack cleans them up afterwards. When we don't do it at home, we enjoy going across the road to the DIY stone grill where they sever some wonderful Tasmanian black angus rib-eye. We sneak a doggy bag for the bones to give to Jack. I will be studying all of your techniques with avid interest. It looks like you all know how to cook a great steak! Last edited by MyPal; 06-17-2012 at 08:32 AM. |
#25
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Quote:
Nothing beats the low/slow first stage to bring it to 50 degC (rare) followed by the heat heat/sear stage to bring it to 55 degC and a rest bringing it to medium rare. BTW, I'm impressed to see you speak of the Maillard reaction rather than the grossly incorrect term "caramelization" of meat. Please let me know when you're cooking this next time. I'll be happy to reciprocate! |
#26
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Hi Gary, I just realized that in my PM reply to you I used the word "caramelization" Well yes it is incorrect, because caramelization simply means the browning of sugars under high heat, whereas the Maillard reaction refers to the browning process of proteins in the presence of a reducing sugar. I am as guilty of perpetuating the inaccurate term as anybody else - so please accept my apologies!
Any time I let food near heat, I aim for precise control of temperatures. He who controls the final cooking temperature of the food controls the result.
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#27
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Haha, I don't like i quite that well done!
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#28
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Bring to room temp - use a mustard olive oil coat then rub with spices (mostly peppers). Sear on gas grill (450F) then cook indirect on gas grill unitl 135F. I use a digital internal thermometer so I don't mess up a $100 cut of beef.
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