Tuesday, March 15, 2011

Steak Night: Ribeyes

On a recent trip to the BHFM with an empty stomach (grocery shopping on an empty stomach is never a good idea) I went with a small list but left with far more than I needed.  My goal: to pick up some ground beef for burgers.  The result: I went a little crazy getting a little bit of this and that.  Part of my this and that were some yummy looking ribeyes that were selling for $5.99/lb.  BARGAIN!  The steaks were thin but had some great looking marbling and would be perfect for a little steak night with MBH.

Yes that says $5.15 for both steaks!


Prep:
To prep the steaks I used the "hot-tub technique" I had read about during one of my various adventures on the internetz.  The technique involves soaking the steaks in a bath of hot water to bring the internal temperature of the steaks up so that a nice quick sear will get the steaks to the perfect internal temp.  I put the steaks in a Ziploc bag and soaked them for about 45mins while I got the grill prepped.  As can be seen below, the "hot tub" got the internal temp of the steaks up to near 95º while I was shooting for an internal temperature of 127º after the sear for medium rare (here is a very nice temperature chart for various types of meat).  After the "hot tub", I added some spicy montreal steak rub to the ribeyes and they were ready for the grill.


Hot-tubbing.


Internal temp after "hot tub."


Cooking:
I simply brought the grill up to 650º and cooked the steaks for 90 seconds per side.

Lava! I love when the flames are shooting out of the top of the egg.


Notes:
The steaks were delicious.  The fatty nature of the ribeyes make them very tasty.  The steaks were thin but were the perfect amount for MBH and I.  I will attempt to do a nice thick ribeye in the future.  MBH complained that hers was too fatty but what does she know (hers did have a nice big piece of fat holding it together).  In all, it was a nice, simple, delicious meal.


6 comments:

  1. I believe the "hot tub" technique is based on the sous vide technique where you vacuum seal the meat and surround it with a constanta temperature liquid. Great way to get a very even cooking throughout.

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  2. Good to know. Worked very well in this application. I wasn't sure if I was supposed to get my internal temp that high before I put the steaks on the grill so I let them rest for a couple minutes before going on.

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