Enjoying the last Christmas steak and a random strip for Sunday dinner
Enjoying the last Christmas steak and a random strip for Sunday dinner
by Unhinged_Homecook
2 Comments
Unhinged_Homecook
We got back from a road trip later in the afternoon and decided steaks would be a nice, easy meal. We always FIFO our steaks and we lucked out that the next one up was the last of our ribeye caps that we got from Costco for the holidays. One wasn’t enough so a random strip steak got to join in on the fun. Steaks were already dry brined before freezing, so just finished up with some seasonings and threw it in the bath at 132° for 3 hours. Finished in tallow on a cast iron.
Unhinged_Homecook
Side note: I always struggle with getting a sear right in the center of these ribeye caps since the outer meat seems to puff up so the center doesn’t get great contact. Anyone have any tips on getting full contact on these pinwheeled steaks? Maybe the answer is to just baste more.
2 Comments
We got back from a road trip later in the afternoon and decided steaks would be a nice, easy meal. We always FIFO our steaks and we lucked out that the next one up was the last of our ribeye caps that we got from Costco for the holidays. One wasn’t enough so a random strip steak got to join in on the fun. Steaks were already dry brined before freezing, so just finished up with some seasonings and threw it in the bath at 132° for 3 hours. Finished in tallow on a cast iron.
Side note: I always struggle with getting a sear right in the center of these ribeye caps since the outer meat seems to puff up so the center doesn’t get great contact. Anyone have any tips on getting full contact on these pinwheeled steaks? Maybe the answer is to just baste more.