Steakositelock

"RPM esq." (rpm3) 01/13/2020 at 14:59 • Filed to: good ideas, steak

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I’m not sure I’ve ever made a food post here, but l ast night’s dinner provided some share -worthy meat porn , courtesy of a 2-plus-pound bone-in ribeye.  

Before:

After:

Snow made finishing it on the grill rather unappealing, so after two hours’ sous vide, I seared it in a cast iron skillet under the broiler. I ate my fill, the dog got some fatty bits in her food, and I have plenty of leftovers. Win/win/win...if only the Seahawks had done the same.

E90M3 > RPM esq. 01/13/2020 at 15:02

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Plenty left over for a fancy grilled cheese. 

AestheticsInMotion > RPM esq. 01/13/2020 at 15:09

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That was an unfortunate ending, but they made it pretty deep all things considered . Seeing Marshawn get some points was nice too. Better luck next year!

That steak looks beautiful. 

Svend > RPM esq. 01/13/2020 at 15:14

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Looks mighty tasty. 

CalzoneGolem > RPM esq. 01/13/2020 at 15:16

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The peeps over at /r/castiron will argue the benefits of the reverse sear technique in a cast iron pan, but I’m partial to fire applied directly  method myself.

RPM esq. > AestheticsInMotion 01/13/2020 at 15:30

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Yeah, if you told me before the season that they would make it that far I’d have gladly taken it, and seeing Marshawn back in blue was pretty special.

RPM esq. > CalzoneGolem 01/13/2020 at 15:32

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Having done a lot of experimenting, I use different methods for different cuts (and, as here, in different weather) ... reverse sear, sous vide/cast iron finishing, sous vide/grill finishing, just plain grilling. And I have both a charcoal and a propane grill to choose from. And an electric smoker.

I should post more meat porn, is what I’m saying.

CalzoneGolem > RPM esq. 01/13/2020 at 15:48

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Yes. Yes you should.

thatsmr > RPM esq. 01/13/2020 at 15:58

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This looks awesome!  For me, s kinny ribeyes yummy on grill, ready to flip when they flame up. Big ones go cast iron sear in oil and butter to 10 min ish in 375 oven, and pan juice wilts a bag of baby spinich or some swiss chard while steak rests

RPM esq. > thatsmr 01/13/2020 at 16:19

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Sounds tasty. Similarly, the side for this was spinach, briefly sauteed in butter and triple sec with garlic and chili flakes.

thatsmr > RPM esq. 01/13/2020 at 16:35

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Yum. This time of year I tend to go shallots too!

Dr. Zoidberg - RIP Oppo > RPM esq. 01/13/2020 at 17:45

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Good GOD, that looks amazing...

Saracen > RPM esq. 01/13/2020 at 18:33

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Glorious.

I just got a sous vide cooker for christmas. I need to put it to use on ribeye. So far my preferred steak method is cast iron with lots of heat and flipping every minute. Perfect crust and medium rare edge to edge. But I’m looking forward to trying sous vide.

I need to post more meat porn too. I have my trusty weber, and  a propane smoker that I converted to natural gas. It’s marvelous.

RPM esq. > Saracen 01/13/2020 at 18:54

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Especially when I’m in someone else’s kitchen or an AirBnB, that’s my go-to method too—straightforward, predictable (compared to, say, attempting reverse sear in an unfamiliar oven), delicious. But when you have the time and a thicker cut of meat, sous vide is hard to beat. My other favorite sous vide meats are duck breasts, pork tenderloin, and elk roasts.

AestheticsInMotion > RPM esq. 02/14/2020 at 20:17

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Any chance I could email you with some general court questions? I need to g et a copy o f an old juvinile case record but I seem to keep hitting dead-ends in my attempts to do so ... I’m not sure if I’m missing something super obvious on the various websites I keep getting routed to, o r if the system is just as convoluted as it seems

RPM esq. > AestheticsInMotion 02/15/2020 at 00:00

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Certainly. rpm period handshake at gmail, or any other address you might already have for me . I’ll do my best to help.