Originally Posted by Fire Me Boy!:
I bought some prime rib cap steaks today for tomorrow.
Bet that's tastee, We call the it the lip, I guess then you cut it off as a large piece they call it cap. Like the piece of meat between the thigh and the back on a bird. yummee! [Reply]
Originally Posted by Fire Me Boy!:
The rib cap is just the cap part of the rib eye. You know - the best part of the rib eye!
Are you even messing with sous vide on those? They look like they'd be plenty flavorful just giving them a high temp grilling from room temp to med rare. [Reply]
Originally Posted by Baby Lee:
Are you even messing with sous vide on those? They look like they'd be plenty flavorful just giving them a high temp grilling from room temp to med rare.
They're really thick, 2"+, so yeah, planning to sous vide them probably to rare and finish on the grill to medium rare. I don't sous vide to improve flavor; I do it to better control temperature if the final product. Giant hunks of meat like these are pretty difficult to grill perfectly, and at $20/pound, I really don't wanna fuck it up. :-)
Originally Posted by scho63:
Great learning moment. :-)
How do you grill them so they don't flare up and become burnt on the outside and raw on the inside? Those are big think pieces of marbleized steaks.
Do you sear them in a pan and then finish in oven?
I also never heard of those until now.
What kind of price per pound are those?
Like above, I'll sous vide. I'd never seen them till I got a Costco membership. These are prime, and $20/pound.
You could reverse sear them on indirect heat to about 120 degrees to control flare ups, then move to direct for the sear and finish. Or like you said, sear and finish in the oven. [Reply]
Originally Posted by Fire Me Boy!:
They're really thick, 2"+, so yeah, planning to sous vide them probably to rare and finish on the grill to medium rare. I don't sous vide to improve flavor; I do it to better control temperature if the final product. Giant hunks of meat like these are pretty difficult to grill perfectly, and at $20/pound, I really don't wanna fuck it up. :-)
Like above, I'll sous vide. I'd never seen them till I got a Costco membership. These are prime, and $20/pound.
You could reverse sear them on indirect heat to about 120 degrees to control flare ups, then move to direct for the sear and finish. Or like you said, sear and finish in the oven.
That probably more to how finicky you are about the definition of [med] rare.
I say medium rare, but if the meat is good enough, anything above room temperature is good enough for me. :-)
That's why I said room temp to grill. The grill is for the Malliard, and the time for the crust is unavoidable, and it's likely that whatever interior temp achieved in that time is sufficient, particularly with this meat.
For me, the even more than the precise temp control, sous vide is about the buttery texture for cheaper cuts over time. [Reply]
Originally Posted by Baby Lee:
That probably more to how finicky you are about the definition of [med] rare.
I say medium rare, but if the meat is good enough, anything above room temperature is good enough for me. :-)
That's why I said room temp to grill. The grill is for the Malliard, and the time for the crust is unavoidable, and it's likely that whatever interior temp achieved in that time is sufficient, particularly with this meat.
For me, the even more than the precise temp control, sous vide is about the buttery texture for cheaper cuts over time.
I'm good with rare beef on a prime cut like this, assuming we're not talking "blue," but the wife won't do rare. Sous vide really shines on the long cooks with cheap cuts, but equally useful for perfectly cooking large pieces of meat that would otherwise be pretty difficult to get perfect.
Originally Posted by Fire Me Boy!:
I'm good with rare beef on a prime cut like this, assuming we're not talking "blue," but the wife won't do rare. Sous vide really shines on the long cooks with cheap cuts, but equally useful for perfectly cooking large pieces of meat that would otherwise be pretty difficult to get perfect.
