(nose turned upward) It’s still only “Choice.”
(Actuari-sense activated) 22 bucks a pound???
Cooking a small rib eye roast (4.5 pounds, also Choice) right now. No, not grilling. I need my new grill first. Roasting at 225 degrees for however long it takes, then searing at 550 degrees after it’s cooled.
Went to an in-law’s house last Saturday. They cooked a 7-bone roast (18 pounds or so) for seven of us. Took home a bunch. It was not reverse-seared, and it seemed to require multiple thermometers: We pulled it at 125, and it rested up to 130 in the one spot, but some pieces were still quite rare.
$22/lb is a good price for this cut of meat. It’s the best piece of meat on the cow.
I know of 2 sources where I can find this cut locally. One offers certified angus beef at $15/lb, but they only sell the cut by cutting the steak into small strips and rolling them up pinwheel style. I usually buy there, but I was looking for the whole muscle and they won’t sell it that way for some reason. The other place I know of that carries it locally charges $60/lb!
I’ve got a cheap one as well, because it’s rarely used. Works fine though, I’ve no need to upgrade to something more expensive. Not the case with grinders and sausage stuffers - those are worth paying a bit more for. Protip: the sausage stuffing unit on grinders are actually negative equity; they’re worse than useless.
Sous vide and high temp charcoal sear. Wife thought it was the best steak I’ve ever made. It was up there for sure.
I also made a separate steak for my sister, who requested medium rather than medium rare. Not pictured. Still have 2 steaks left from this cut, maybe 6-7 oz each by eyeball.
This is how Costco sells them. I think last time I bought them at Costco, rib caps were around $18 or $20 per lb, so $22 seems pretty fair for a good cut.
In general, I’d prefer rib cap to tenderloin, but it’s close.
Cooking some boneless ribeye right now at 225 until they hit 123.
Set them out, cook other stuff, then sear them in a overhot cast iron pan 45 seconds per side.
Prior to cooking, salted overnight to get the maillard process ready.
I saw a ribeye at the grocery store today that had a giant cut of spinalis on it and was nicely priced. I was really tempted to get it, but I’ve been eating way more red meat than usual in the last 2 weeks. I’m going to switch to lighter meats for a bit. Maybe some chicken or salmon next.
It doesn’t qualify as smoking or grilling, but I thought of this thread as I wish I had Kenny’s slicer now.
I did my first home charcuterie project: lomo, which is cured pork tenderloin coated in paprika. Pretty good turnout, but it needs to be cut thinner than I did here. I will try to see if the mandolin can do the job.
I’m a big fan of Costco prime beef, if you have a great butcher you can get slightly better cuts, but the value on the Costco stuff is hard to beat. IMO.
