Hi team
I've got a cowboy ribeye that is approx 4" thick
I'm planning to serve on Sunday. My initial thought was to thaw, dry brine with kosher salt for a day, but then I'm not so sure about time/temp in the bath as this bad boy is the thickest ribeye cut I've worked with
4 hours @ 137 to render the fat?
Open to ideas for time/temp, and also any seasoning options in the vacuum bag
Thanks in advance
by IsThereADog
4 Comments
Yes. Dry brine and four hours at 137 is solid.
Sounds like a good plan. How did you plan to thaw? I recommend slowly in fridge. I use wild fork for my meats as well and always take out our a few days ahead of time to defrost slowly over time before my cooks. I order tons of meat for meal prep from them.
I usually just do salt, pepper, garlic powder.
Solid plan. I prefer 133-135 but 137 is best to render fat. I just like it a bit rarer for texture.
how are you planning to sear ? for a cut like this i’d definitely recommend charcoal, but obviously that isn’t an option for everyone. my second choice would be a pan sear with help from a blowtorch, as larger cuts like this are hard to sear evenly with a pan. 4 hours at 137 is definitely what i would do, and i’d also just stick with spg for seasoning. a cut like this has more than enough flavour to stand on its own