Fresh Ribeye headed to the pit boss!!

Laid out a pack of ribeye from the beef I picked up earlier. Got them on the pellet grill as I'm typing !!!

That looks good.

Nice !

Pellet grills don't get hot enough to cook my steaks. They do awesome barbeque though.

NICE,,,I love me a nice ribeye !!

The ole pit boss will. It has a shield you slide sideways and sear the steaks . Flames right up against the meat. It goes up to 600 degrees on setting. Don't know how hot you cook at ? Beef grease will ignite with it set at 350. Ask me how I know ? LOL

My favorite cut!

Amen!

Jbyrd63.
You must have an even thicker skull than I do. Fresh beef is fine but any man with a hair on his [bottom] knows it is even better if age it. Leave it in the frig for 2 weeks plus and you will amaze yourself at how much better it gets

Sear on a very hi heat to lock the juices in, then cook to the way you like them but at a lower temp, let rest for a few min when done.

Left lane your thinking of coyote bait dog gone it , lol !
Jbyrd I put my put my pit boss to work the same way , open grate at 350* for about 8 min. per side . Perfect every time .

Let's see the T bones Tony.

What time is supper? I like mine rare.

FRESH TO ME SILLY ! the butcher let it hang for 12 days in a cooler.

YEP ! 2 inch T-bone 5 minutes per side open grate then close the grate 250 for 15- 20 min mesquite pellets, KC masterpiece steak house sauce, and Lawry seasoning salt one side before the grill.

Baked tator, hot mushroom gravy , iron skillet butter toast !! One fat full belly afterwards !!!!!!!!!!!!!!!!!!!!

Lil over half way if you ask me- I am a 21 day man but you better have your thermostat set right of you can git in trouble fast

12-13 days you are definitely reapin some of the big time benefits

Didn't putting sauce on that brisket cure you yet? Salt pepper and garlic. Grill a couple jalepenos to eat as the side

Left lane you got me intrigued on sitting one out a bit longer, my beef hangs 14 days at the locker.

I love nothing more than rare to medium rare ribeye and an ice cold beer!

Wrangler didn't keep the brisket. It was good but for the time and effort NOPE steaks, roast and burger . Last one just didn't satisfy me way a good roast with carrots potatoes and onions does. But if I want brisket I'll just go thru sonnys drive thru and get some.....

I don't think there is a thing wrong with 14 days Michael but you can do your own experiment next time. Do NOT let the locker freeze a few packages, bring them home, then age them in the frig a few days longer. You can leave another package 3 to 5 days more and it will be all good until your wife sees or smells one. She will freak out if she sees the blue green on the fat and probably leave you if she gets a whiff of what you plan to feed her.

Open them packages outside by the grill, rub some black pepper and Chupacabra mix on both sides and singe them ASAP. By the time you get them to the table she will start textin all her freinds that you are the best hubby ever.

Half inch ribeyes..?! Might as well just run it through a slicer and put it on a sammich for gosh sakes. Ribeye steak aint a real steak unless its cut at least inch and a quarter. Cooked hot and fast...char on the outside and still capable of leaving a blood trail on the inside.....oh dang, thats good!

Ok wrangler PLEASE try this I promise you won't be disappointed!!! Just put some of this on ANY beef cut before you put it on the grill, UNREAL .. NO DON"T marinade it just swipe it on like grilling sauce. Burgers ,steaks MMMM.
Cook it and let the juices dilute it off.
It will drive you nuts waiting for it to get done!!! Neighbors where stopping by all summer wonder what I was cooking .

Momma likes hers cut thin so guess what they cut thin !!!!! Plus you are right left overs on a sandwiche for lunch next day ...

I get it, happy wife, happy life...

Yea but the T-bone and sirloins big nice 2" of pure pleasure !!!!!!!

NV Wrangler that KC Masterpiece stuff might not put any hair on yer chest but it will make you lick yer own lips long after the beef is gone. Good stuff. I used to mix mine with one part Cattlemen's Smokey to 3 KC MP until a whole pile of guys here talked me into tryin Sweet Baby Rays. It only needs about 1/2 part of the Smokey to suite me to a tee

Sorry just not a bbq sauce kinda person. Dry rub and cooked or smoked only sauce would be Carolina vinegar type on a pulled pork sandwich.

No catchup either maybe salsa on a burger

Really lean beef right there. Hard to beat ribeye on the grill.

Leftlane I might just try that on this springs beef. Hate to admit it but my wife prefers her steaks cooked the same way as your buddy scuba! She can barely watch me eat a ribeye between the fat and the rawness

I nevah had a bad ribeye evah, even with me making it!!!

Blasphemy I tell ya, steak should never be burned. If a good vet can't save it, it is over cooked.
I may have to try that kc masterpiece stuff, I am always up to trying something new.
I second LL on the 21 days hanging. The color gets a little off, but you can cut it with a fork and the flavor is great. We shoot for 19-21 days hanging in the cooler at 36 degrees for any beef that will be cut into steaks. Burger beef and deer I like to hang for one to two weeks and a hog just needs to cool off (over night to a couple days hang time). I don't know that this is the correct way to do things, but the way my butcher cousin taught me.

If a good vet can't save it, it is over cooked.

Andrew that’s the first time I’ve heard it worded like that! When we cut up hogs last spring we killed them and quartered them, then put them in coolers on ice. Next day we cut them up, it’s all tastes pretty well!

Maaannnn, you don’t put no sauce on a ribeye unless it’s dry and tough.
When we went to South Dakota pheasant hunting years back,one nite we went to a restaurant.
When they brought my steak it had some kind of nasty wine sauce on it, worst tasting steak Iv ever eaten.
Down here when we go out to eat steak and the waitress ask if I want some kind of sauce
I always say I hope not..
Luv a ribeye.

Near as I can recollect that is about the same time frames my grandpa shot for Eastwood.

M Lippold, you and I both know a wife is never wrong so I'm not barkin up that tree at all. As far as Scuba the blind Kraut, I just try to be empathetic. He is not a young man anymore and I imagine his false teeth have worn down purdy smooth so he prolly cuts his burnt steaks up into pea sized bites right there on the plate and then drops them thru his mouth w/o even touchin his tongue and staight down his gullet in one swift move. Old as he is, he prolly washes it down with liquid Geritol and gets on here tryin to convince us he had rare steak and Makers Mark.

We really should actually feel sorry for the ol gummer. I have no doubt he was prolly one [heck] of a man back in the day but now he is up on the years and down on the [honeymoonin maneuvers] sad to even think of actually

ML, I have to admit my wife likes steak done too. I have got her so she can handle medium rare, but she will put hers back on the grill if I have cooked it the way I like them.
I have seen hogs done in an ice bath like you speak. That would work just fine to cool them, I just happen to have a walk in cooler. Most times we will kill hogs of a Friday night and cut Saturday, if things don't work out and they hang longer no big deal with the cooler. I was always told they just need to cool off, don't need aged like red meat.

Two years ago for my birthday the wife took me to Texas Roadhouse for a steak, waitress asked me if I would like steak sauce. I looked her in the eye and said only if the cook F-ed it up. Wife gave me a dirty look and said my voice carries. The waitress thought it was funny, but my wife hasn't offered to take me out sense.

Grisseldog your absolutely right. I put a dry rub on steak but not sauce and I also say when asked by a waitress if I need sauce that I hope not!

L L you might be right, he seems alright to me

Andrew we plan to build a walk in cooler one of these days, I can’t wait!

What are left overs?

My cooler came out of a restaurant. It is 9X9 and 8 feet tall. I put a cooler unit on the top that is self contained with no external coils, it just blows air into the cooler box like an air conditioner only colder. It saves space not having any of the unit inside the cooler. If I had the option I would go a bit narrower as two hanging beams only need about 7 feet and a bit wider so the two beams could be longer, but I only have a couple hundred bucks in the cooler box so try not to complain. The unit on the other hand was not cheap. Have a buddy that dose heating and cooling and also owns two restaurants, I spent a little extra and went with his recommendation.

Dang it you done what I been dreamin of doin Andrew. Every time I get a fire claim at a restaurant or a C-store they always want me to buy them a whole new walk in (reefer / AC system, panels, doors- the whole works) Next one I am gonna offer the insurance carrier about three fiddy for the salvage on the "smoke" damaged one and they will gladly take it. I will load 2 good meskin hands and disassemble it for free so long as my buddy can produce a paper sayin that his company correctly reclaimed all the refrigerant I think it would work!

You have helped me make my mind up once and for all.

NO I don't put anything on the finished product. Just coat the meat raw before you put it on the flame. IT IS UNREAL MMM

What are left overs?

When there is only 2 of you eating and you cook 8 rib eyes LOL Knowing there will be some in fridge waiting on you the next day