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    Thread: Steak Time!

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      Steak Time!

      Searing a couple rib-eyes while twice baked potatoes cook indirect.


      -----

      Steaks coming to internal temp while the twice baked potatoes wait impatiently…


      -----

      MMmmm… seasoned and cooked to our preference!



      Thanks for looking!

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      How big of an up-tick in sales of tatonka dust after posting those mouth watering pictures. My saliva glands want to know.

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      Looks splendid.
      I grill for our local Elks club every Thursday night during the warm months. People come from a 50 mile radius to eat our spectacular ribeyes, this looks awesome, but would hate to change our recipe. Old western NDrs get pretty set on what they want, and love to bitch when they don’t get it.
      Might have to get a jug of your seasoning and do some sampling.

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      garlic, salt, pepper, olive oil rub

      grill 3 min per side to 135f

      rest 5 min

      down the hatch

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      JohnR, If you don't mind saying where do you get the Ribeyes? Not much choice here in GF. THX!

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      Quote Originally Posted by Zogman View Post
      JohnR, If you don't mind saying where do you get the Ribeyes? Not much choice here in GF. THX!
      Quality meats

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      Quote Originally Posted by guywhofishes View Post
      garlic, salt, pepper, olive oil rub

      grill 3 min per side to 135f

      rest 5 min

      down the hatch
      Gotta be pretty thin to get to 135 inside only grilling 3min/side. Or, are you using your bag-boiler 1st?

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      Quote Originally Posted by SDMF View Post
      Gotta be pretty thin to get to 135 inside only grilling 3min/side. Or, are you using your bag-boiler 1st?
      OK... 4?

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      I've heard the cast iron and oven method is the way to go. Might have to get one to do a couple at a time.

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      my point is/was, a good ribeye isn't exactly rocket science

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      Quote Originally Posted by Zogman View Post
      JohnR, If you don't mind saying where do you get the Ribeyes? Not much choice here in GF. THX!
      L&M has good steaks, will cut to order if you want. Sam's club also has an excellent meat department, and they sell prime too if you want a really good steak, or buy a prime ribeye roast and cut your own....just be prepared for some sticker shock.

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      Quote Originally Posted by MuskyManiac View Post
      L&M has good steaks, will cut to order if you want. Sam's club also has an excellent meat department, and they sell prime too if you want a really good steak, or buy a prime ribeye roast and cut your own....just be prepared for some sticker shock.
      Sams is my go-to for loading the smoker. My shop is right by L&M so every damn time I walk outside I have to smell their smoker. I bet you can guess where I end up stopping most days on my way home.

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      I was in Albertsons in Boise the other day they have a case with dry aged ribeye you can pick from. It was one of the most glorious things I have ever seen along side the fresh sea food selection I died and went to heaven

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      Quote Originally Posted by Captain Ahab View Post
      I've heard the cast iron and oven method is the way to go. Might have to get one to do a couple at a time.

      I have been knocking the steaks out of the park using this method... Salt Pepper garlic powder oil couple minutes on each side into the oven at 350 for six minutes and then tent for six more. Truly on the medium of medium rare side which I prefer

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      Quote Originally Posted by Sotaman View Post
      I have been knocking the steaks out of the park using this method... Salt Pepper garlic powder oil couple minutes on each side into the oven at 350 for six minutes and then tent for six more. Truly on the medium of medium rare side which I prefer
      I hope you wear your apron and flour dust your titties while you're baking.

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      It took me a while to change my ways, but last winter I cooked more with cast iron then I have my entire life. I am a big fan of it, other then filling the house with smoke. I feel in no way it's inferior to cooking a steak on a grill. I do not finish my steaks in the oven however. I keep flipping them fairly often, as the crust builds, while basting them in pan juices. I like mine on the rare side of medium rare so it don't take long.

      Still, I equally enjoy a good grilled steak as well.

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      I guess I go back and forth with the pan and grill. If it's nice out, I grill it...if it's unpleasantly windy/cold/raining, I use the George Forman. LOL, don't knock it!

      And at one point I used the cast iron skillet for a lot of things, it works just fine as well.

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      Quote Originally Posted by LBrandt View Post
      How big of an up-tick in sales of tatonka dust after posting those mouth watering pictures. My saliva glands want to know.
      Tatonka dust in stock at Butcher Block in Mandan.

      - - - Updated - - -

      Quote Originally Posted by Captain Ahab View Post
      I've heard the cast iron and oven method is the way to go. Might have to get one to do a couple at a time.
      crumble a little bleu cheese on the steak, before popping in the oven. Oh man...

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      I have to give a shout out to my old friend svnmag for turning me on to the alton brown cast iron ribeye. It is hands down my favorite way too cook a large ribeye. CAUTION - this method produces and un-Godly amount of smoke. Open windows and good oven vent is a must.

      1) Let steak come to room temperature. Season with a liberal amount of coarse salt and cracked black pepper. Rub with a little canola oil.
      2) Throw a properly seasoned cast iron pan (not brand spanking new) in the oven and turn oven to 500 degrees.
      3) Once the oven hits 500, take cast iron pan out of oven and place on stove top on high for 5 minutes. Yes 5. No less.
      4) Cook steak on each side for 30 seconds. Place in oven for 2-3 minutes then flip and cook for another 2 minutes.
      5) let rest for 3-5 minutes
      6) eat like a caveman.

      Seriously this method produces a fantastic steak with a really good crust on the outside and perfect med-rare on the inside. Make sure you use a good thick ribeye though. Otherwise oven time will not be needed. The oven is needed to get those thick 1" steaks to be med-rare in short order. And I dont flour my titties haha

      - - - Updated - - -

      Quote Originally Posted by Allen View Post
      I guess I go back and forth with the pan and grill. If it's nice out, I grill it...if it's unpleasantly windy/cold/raining, I use the George Forman. LOL, don't knock it!

      And at one point I used the cast iron skillet for a lot of things, it works just fine as well.
      NO! JUST NO lol

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