Ribeye vs. Sirloin — Big Green Egg Forum
WEBLast night, I T-rexed a Sirloin. I cooked the exact same way with the exact same rubs: Ribeye Cook - Raw: Rubbed: Post Sear: Finished: On Plate: Sirloin Cook: Raw and Rubbed: Post Sear: Finished (don't mind chicken): Sliced: Both were very good. The wife likes the Ribeye a lot more than the sirloin. I favor the Sirloin slightly more than the ...
Ribeye versus NY Strip — Big Green Egg Forum
WEBOn the rank of steaks, I'd go with 1) filet, 2) tie between a good sirloin, tri-tip (if that counts), and picanha, 3) tie between flat iron, hangar, flank, and NY strip, 4) ribeye. I know - this clearly represents a failing on my part to not appreciate the ribeye the way others do.
Certified Angus or USDA Prime? — Big Green Egg Forum
WEBWhen the USDA grades meat it is based on a side of beef being cut between the 5th and 6th rib and looking at the marbling of the ribeye that is exposed. So it's possible that beef would be graded prime, but when you see the top sirloin cap steak of the steer and then see the same piece from a choice steer, the choice one will have more marbling ...
Smoking/Slow cooking a Ribeye Steak — Big Green Egg Forum
WEBMarch 2012 edited March 2012. Has anyone ever tried smoking/slow cooking a steak indirect. I was thinking about trying some thick (2") fatty steaks, like a ribeye at around 250 degrees with a plate setter until they are at temperature. I probably wouldn't sear them either, before or after. Just salt and pepper and whatever wood I decide to add ...
Tri tip steak vs tri tip roast?? - Big Green Egg Forum
WEBJanuary 2015. It looks great. Yes the tri tip steaks are I have seen are typically just sliced up tri-tip roast. Same meat...just sliced into steaks and typically smaller portions. I prefer to cook the whole roast as you did because you get more of the rare meat.
Rib-Eye burgers - Big Green Egg Forum
WEBFebruary 2011 edited November -1. A specialty meat market just opened up in my neighborhood. Fresh stuffed chickens, sausages, boudin and a awesome meat selection. I bought lots of meats to cook on my BGE. Tonight I'm having rib-eye steak burgers for my daughters and son-in-laws, I'll be cooking for eight people.
Favorite cut of steak? — Big Green Egg Forum
WEBone of my favorite cuts but not impressive, newyork sirloin. here its the whole rump sliced but im guessing most parts only serve the bottom round, thats too bad because each of those sections differ in taste and texture and it cooks better cooked as one giant piece
Chateaubriand: Tenderloin or Top Sirloin? — Big Green Egg Forum
WEBDec 23, 2021 · I placed an order for "filet mignon roast" which I interpreted as tenderloin, sold by the pound. I ordered 3lbs and left a note saying Chateaubriand, center cut. The butcher called and said, you ordered filet mignon roast, and asked for Chateaubriand, center cut 3lbs. We sell Top Sirloin as Chateaubriand, do you want that instead.
Prime rib roast vs choice rib roast — Big Green Egg Forum
WEBPrime rib roast vs choice rib roast. BarManBean Posts: 129. May 2011 edited November -1. Thoughts? I don't mind spending the money on prime if it's worth it, but choice is about half the cost, you know? Right now I can only find one place that even sells choice: Wegman's. I figure I'll go by tonight and take a look to see how the marbling is ...
NY Strip Steak - How do you do them? — Big Green Egg Forum
WEBThe meat generally is excellent, great flavor, quality butchering. Although many people rave over the NY Strip, we usually find them a bit tough and not nearly as tender as a nice medium rare sirloin. This is a shot of four NY Strips from last night. I reversed seared them, 115F indirect and then direct got to about 130F.