The famous cap of ribeye is supposed to be the most delectable cut of beef, it is affectionately referred to as butcher's butter by those in the know. This is our first attempt at it and we are going to reverse sear it.
Wife is out of town so it is me and the boys tonight. An all male occasion. Steak. Maybe a couple of hot chocolates after dinner, in the smoking room, where we will discuss swords or hunting or other man things.
and our digi-q to maintain temp.
BBQ Guru DigiQ DX2 Kit for Big Green Egg
Research:
Ingredients:
3- USDA Prime Cap of Ribeye Steaks from Costco! they roll up the cap and tie it with a string.
Execution:
Set the steaks on the counter and added salt and pepper and a dash of cayenne. Let the steaks warm up just a little.
Started heating the egg at 6pm. Plate setter in, egg temperature 300 degrees.
Cook steaks until the interior temp is about 100 degrees.
Started heating the egg at 6pm. Plate setter in, egg temperature 300 degrees.
Cook steaks until the interior temp is about 100 degrees.
Remove to rest.
Take the plate setter out and run the egg temperature up to 600 degrees.
1 to 2 minutes a side. Nice Char.
Remove and let them rest for 10-15 minutes
Then serve
Enjoy!
Verdict:
Fantastic. A cross between a filet and butter. A warning though, these things are filling, I cooked more steak than we needed. In fact, we had enough left over for steak and eggs the following AM.
But, what a priceless evening spent with the young men. Teaching them how to make a great steak and playing board games. Even an indulgence in an inappropriate comedy brought joy and discussion. That's the good stuff.
But, what a priceless evening spent with the young men. Teaching them how to make a great steak and playing board games. Even an indulgence in an inappropriate comedy brought joy and discussion. That's the good stuff.