Let's Talk BBQ
Recipes => Beef Recipes => Recipes => Steak Cooking! => Topic started by: Barry CB Martin on April 06, 2013, 06:26:30 AM
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Miss Laura's #2 son is a great guy. He called her friday and asked if he could bring his girlfriend and daughter to dinner - they live about 90 miles north of us and would be driving thru rush-hour traffic Seattle-Tacoma-Olympia in the rain on Friday. Of course she said yes and texted me with a request to "Go to the store and pick up something special.." to fix for dinner.
3 lbs of lovely grass fed beef ribeye
fresh asparagus
fresh crimini mushrooms
1 lb of arborio rice for risotto
I salted the steaks and warmed them in the oven to about 90°F - and finished on the grill of the Grill2Go X200 - the more I use this little grill the more impressed with it I become. Exceptional heat output for a small portable grill. Used a smoker box filled with cherry-apple-mesquite to start the steaks off but only just a kiss of smoke.
After grilling and resting for about 10 minutes, I carved into 1/4 inch slices on the diagonal cross grain....perfectly rare with firm texture and seared surface. I'll give a full report on Welcome to the Cookout! later and post a link back to here with all the photos. But this is a good one.
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I can almost smell the smoke. Looks really tasty, CB.
Art
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Those look Great, When I lived in Olympia I used to go to western Meats, Pricey but good :)
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Looks great !
Sent from my iPhone 5 using Tapatalk
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Man I would put a hurt on that
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Barry you must really love him!
That is one great looking and perfectly cooked piece of meat ;)
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That looks amazing, CB!
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Man I would put a hurt on that
X2, looks really good
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Great meal, Barry. Awhile back you suggested that method (oven to 90 then grill) for a steak fry I was doing for 500 people. It worked great and I've used it several times at home since then.
Thanks!
David
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your quite the food person. excellent cook my friend. you have a lot of food knowledge. what do you do for a living? must be a chef or own your own restaurant.
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Barry you must really love him!
That is one great looking and perfectly cooked piece of meat ;)
No, her really loves her and she loves him.
Superb cook as always Barry.
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Great meal, Barry. Awhile back you suggested that method (oven to 90 then grill) for a steak fry I was doing for 500 people. It worked great and I've used it several times at home since then.
Thanks!
David
whew!!!!!! 8)
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your quite the food person. excellent cook my friend. you have a lot of food knowledge. what do you do for a living? must be a chef or own your own restaurant.
Sparky - I love hanging out here cause I am always reading and learning from an accumulation of knowledge that far exceeds my own capacity to experience..
I cook a little bit.
http://welcometothecookout.com/about/
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That is some fine looking beef! Well done!
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Looks great, but I suspect I would want more than that. ;)
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your quite the food person. excellent cook my friend. you have a lot of food knowledge. what do you do for a living? must be a chef or own your own restaurant.
Sparky - I love hanging out here cause I am always reading and learning from an accumulation of knowledge that far exceeds my own capacity to experience..
I cook a little bit.
http://welcometothecookout.com/about/
I think this man's modesty is equaled only by his cooking skills!
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Looks really good. And I can't wait for my newsletter
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Beautiful and tasty I am sure.
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Wholly cr*p!! SWMBO wanted some red meat for dinner so I went to the supermarket (not even the butcher's because there aren't any around here anymore)... Went to the service shelve (not the "butcher's" counter)... bone-in rib eye steaks... $14.99/ #. And they weren't even prime!
Food costs are going crazy!!
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Great looking steaks. Being grass fed I bet they had a great flavor.
Ironically the butcher & I were just talking about grass-fed vs. grain-fed beef and the differences.
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I've done a bit of reading and experimentation with the variety of beef available to me and found there are differences in flavor as much as one can compare beef-to-beef cut-to-cut preparation-to-preparation. My friend Pat is a rancher in Hermiston, OR and we've discussed his decision to ranch cattle this way. Other friends have ranches that pasture-land raise but fatten at feed lots.
One of the people I pay attention too is Carrie Oliver of http://artisanbeefinstitute.com/ I got to know her a bit at one of the "steak tastings" she produces around the country where local ranchers feature their grass fed and/or pasture raised beef - most of which is also organic (no chemical fertilizers) even though it may not be marketed that way. Here in the NW we have a history of cattle ranching and good pasture grass on the western side of the mountains, excellent hay/alfalfa on the eastern side (much of it is exported to Japan and elsewhere - go figure~!)
I can taste the terroir* of beef when it's prepared side-by-side albeit mostly a nuance. Pretty much my friends that hunt tell me they can taste the difference in game they harvest in different geographic areas for some of the same feed-related reasons.
Evidently the grass fed beef is lower in some if not most of the bad stuff associated with corn-fed feed-lot beef and higher in some important good stuff like Omega 3. With the drought affecting grain costs and cattle ranchers cutting back on production to hold prices the local artisan/small ranch beef is fairly even in price with the standard raised Choice & Prime cuts sold at grocery stores, etc.
BTW - if you take a look at labels for where food comes from you may be surprised to find beef packaged and sold in the U.S. is coming from Australia-New Zealand-Central America and elsewhere. Checked a label of Tri-tip at Trader Joe's the other day and it had a laundry list of countries of "possible" origin. I prefer to eat local and keep jobs here rather than become dependent upon off-shore sources for everyday food regardless of pasture-raised, feed-lot or other wise...
*http://en.wikipedia.org/wiki/Terroir (http://en.wikipedia.org/wiki/Terroir)
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Barry if that steak was a fish you would mount it....On second thought NO just eat it :)
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ON MY WAY! That looks good :) :) :)