***THE STEAK THREAD***

Rob... You either need to be banned or sainted. That looks awesome. How'd you get that much char on a smoke? You sear then smoke or do an inverse sear? Or, smoke at high temp?
T

 

Funny- thanks!��

 

Thanks for the tip!!
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More beef cap. Perfect.





Mark
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Seal/Smoke in a pizza oven at high temp for 45 min and then transfer to oven at 205 for a few hours -

 

Wow. 45 mins. I'd have thought it'd been charcoal at high temp...T

 

Costco should be giving Darth a cut of the action for all the beef he's been moving for them...T

 

Cooking / smoking in a refractory style pizza oven is a different experience and takes some practice -

 

I thought pizza ovens got to well over 600 F. I'm assuming it's a wood fueled pizza oven? Gotta read more up on this. Thanks, Rob!
T

 

It's both wood and gas fired- Earthstone ovens model 90 I think -you turn it on, (gas with electric switch) throw some wood in , And once the oven heats to around 400 the wood catches on fire- it's got a thermostat so you can regulate the heat - and I typically put the roasts in when the wood catches on fire- and by covering the front of the oven , it smothers the fire and creates a ton of smoke- turn off the gas of course before I eliminate the oxygen source.. But yes you could keep the oven on and I cook pizzas around 800 or so ....2- 3 min each at that temperature -

 

Temperature is hard to measure in a refractory pizza oven- the states temp on the gauge is measured 2" under the floor of the oven , so air temperature can vary a bunch based on whether there's an open flame or not - so it's mainly coming up with a system that you test and like and then duplicating it over and over -

 

The Blue.
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this was dinner on Friday night ... and Saturday lunch... snack on Sunday...

Grilled Ribeye, with Thyme and Rosemary. served with Roasted Shallots and Yukon gold potatoes, and brussle sprouts with Balsalmic and Mustard reduction.

8 Min on the grill per side. then take off and let it rest. ( skirt steak was for my wife - she likes that better! - 3 min per side.
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Meat + Fire = Yum! I love skirt steak too, not more than a rib eye, but better than flank steak, and (if you put a gun to my head) hangar steak. Did eye of the rib eye on a griddle, over a grill, the other night. I would have liked to get the griddle hotter, but the wife loved it; 4 mins per side, 6 mins rest. Served with salad, rice with white truffle oil, mashed sweet potatoes & niblet corn from a can ( LOL! I had a hankering for it, no idea why!).



I have the cap steak ready to go, but I want to wait for things to quiet down at work, so I can make a special whoop-de-doo of it...T

 

That prime deckle from Costco was awesome !
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Yum. Deckle like from a brisket, or the cap steak?
T

 

That looks glorious!

 

Bless you, Darth 550! Finally slowed down at work, so I had enough time to focus on the cap steaks I got last month @ Costco. Before I succumb to a meat coma, let me just say, it was insane good!! To my knowledge, the only steaks that I have grilled that compare were 75-day aged steaks that I brought back from David Burke's in Chicago.

I took cap steak out about 60 mins prior, to come to room temp. Since it was good stuff, I prepped simply - olive oil, salt, pepper and a dash of garlic powder. About 6 mins per side on a 500 degree plancha, then 6 min rest. The only negative thing I can think to say is you'll need to grill up a lot less than you think you'll need, since it's so rich! Again, bless you Darth!!
T

 

I forgot about this thread. Managed to get some cap steak as well from Costco and it was surely delicious and tender. So good - had a mild gout attack afterwards

 

Prime Filet served with Teriyaki
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Yikes. Gout. Hope you're feeling better. I guess I shouldn't complain about the meat coma I went into after eating my cap steak.
T

 

Tasty and pretty. That looks like water chestnuts, baby corn, etc. for the side item?
T

 

I seriously want to try this beef at Costco D?Artagnan Japanese Wagyu Boneless Ribeye Roast A-5 Grade But at that price I'm scared to screw it up!

 

I've been hinting to wife that is what I want for Xmas. For, the last few years!
The good news is that with beef that excellent, you can't do too much to screw it up apart from over cooking it.
If I'm calculating correctly, that's an excellent price, compared to what I've sign for A5 in Vegas. Was $30 per oz at Gordon Ramsay's IIRC...T

 

Xmas might be a good time to try it. Need a very good steak. The steakhouse I usually hit keeps being closed whenever I have the time to go.