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Author Topic: All this talk of ribeyes...here's my cowboy chop  (Read 1392 times)

jamesnomore

  • WKC Ranger
  • Posts: 1010
All this talk of ribeyes...here's my cowboy chop
« on: July 26, 2015, 03:52:07 PM »
couldn't resist a ribeye after all the recent posts. Wife out of town so I picked up a 3 finger cowboy chop. Loaded up with pepper and some seasoning salt (a roasty garlic lawrys clone). Served with shrimps, fresh tomatoes and some cheddar smoked hasselback mashed taters. Everything was great!

Star of the show!

Solid 2lb steak

Actually did a reverse sear and was happy, gets nerve racking though when it's coming up to temp

Perfect!

Taters with steak drippings and sour cream

Forgot about these

Grown in the garden

Browny got the taters and blue got the steak

An extra tater and onion in the foil

Plate

One of the many cold ones for the night

Dessert
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Matt_T

  • WKC Brave
  • Posts: 156
Re: All this talk of ribeyes...here's my cowboy chop
« Reply #1 on: July 26, 2015, 04:09:42 PM »
If only I lived closer...

Great looking cook - Cheers!

Sent from my HTC One_M8 using Tapatalk

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Keep it simple stupid

Winz

  • WKC Ranger
  • Posts: 1716
Re: All this talk of ribeyes...here's my cowboy chop
« Reply #2 on: July 26, 2015, 04:51:49 PM »
Cooked perfectly!  Those taters and onions in the CI skillet look great - is that how you made your mashed?


Winz
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jamesnomore

  • WKC Ranger
  • Posts: 1010
Re: All this talk of ribeyes...here's my cowboy chop
« Reply #3 on: July 26, 2015, 05:04:19 PM »
@Winz yes the taters went about an hour at 325-375 then brought inside and into the mixer with cheddar and milk. No butter was needed, the onions and bacon grease added up front was plent of rich goodnes. Next time I'm peeling so the stringy skins don't clump like hey did, otherwise it was quite good with that great smoky goodness and good dose of rub. Tasty!

Funny thing. I agreed with you about searing and setting, then I bought a roast like steak and had 2nd thoughts due to its thickness. Can't complain, came out perfect. I got a little lid happy while waiting for 110-115 which I don't if I'm searing first. I don't have a probe therm at the moment. Besides my thermapen.
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MrHoss

  • WKC Performer
  • Posts: 3477
Re: All this talk of ribeyes...here's my cowboy chop
« Reply #4 on: July 26, 2015, 05:57:12 PM »
Fourth shot in is a killer. Fine looking cook there James.
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1buckie

  • WKC Ambassador
  • Posts: 9048
Re: All this talk of ribeyes...here's my cowboy chop
« Reply #5 on: July 27, 2015, 07:04:06 AM »
" then I bought a roast like steak"

They cook u[p like a roast anyways....grate job !!!!!
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SixZeroFour

  • Moderator
  • Posts: 5833
Re: All this talk of ribeyes...here's my cowboy chop
« Reply #6 on: July 27, 2015, 07:30:44 AM »
That does look perfect! Awesome looking cook James - it's 8:30am and I could annihilate that steak in about 30 seconds flat 8)

What's all packed into the mushroom caps?
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jcnaz

  • WKC Performer
  • Posts: 3458
Re: All this talk of ribeyes...here's my cowboy chop
« Reply #7 on: July 27, 2015, 08:24:02 AM »
Yes please!
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jamesnomore

  • WKC Ranger
  • Posts: 1010
Re: All this talk of ribeyes...here's my cowboy chop
« Reply #8 on: July 27, 2015, 09:41:37 AM »
Thanks all! @SixZeroFour the mushrooms are very simple. I put in a splash of Worcestershire sauce, a chunk of cheese (brie in this case) and topped with panko. My favorite side...
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baconeatingzombie

  • Smokey Joe
  • Posts: 52
Re: All this talk of ribeyes...here's my cowboy chop
« Reply #9 on: July 27, 2015, 10:15:56 AM »
WOW!!!!!  You are living well!
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