As luck would have it, we just got a shipment of fresh beef from slaughter off the ranch. As a “quality control” measure, we try to reserve a steer a year to make sure the bloodline we are breeding is producing the highest quality beef. The standing beef is put into our own version of a feed lot, which is just one of our stalls in the barn where we can finish out the beef with 120 days of high corn feed without a lot of exercise by the steer. This builds nice marbled fat within the meat fibers, which will go a long way when we go to cook these bad boys.
If we look at the diagram of a beef:
You see the group of muscles along the back of the beef just below the shoulders labeled as “rib”. That’s where our ribeyes come from. It’s a long muscle that, when the beef is finished out, doesn’t get as much work as a cow or a steer that’s out roaming for grass to chew on. It’s the most flavorful cut of steak you can get while maintaining a tender chew.
See all the white specks within the meat? That’s good…those bits of fat are going to melt and lubricate the meat fibers, which will make the steaks juicy and easy to masticate. There are a couple different muscles here, and the outside of the steak is just as good if not better than the inside.
Most people take these chunks of bovine heaven and throw them on a hot grill or a hot skillet, which usually sears the shit out of the outside but can make for an uneven cook as the inside of a thick steak can still be cold even if the surface is burned. Traditionally, the solution to this is to sear the outside and then finish off in an oven set at 400deg until the steaks are cooked to the desired temp. This is how I did it for years, but Cooks Illustrated proved that if you go the opposite way…bring the steaks to temp first then finish them off on a grill or skillet…then you get the perfect steak every time. EVERY. TIME. It’s foolproof, and it’s how I do my steaks now. However, a true Texas beef eater will tell you that the thing that beef needs to really be perfect is a little bit of wood underneath to give the beef just a little bit more rounded flavor. That means you finish out on a pit, with a bit of pecan/hickory or, preferably, mesquite. No oak is allowed around here unless it’s in the fireplace.
I recently acquired a kamado-style cooker, so I’m going to do the finish out on it. My first order of business: get a nice, rolling smoke going on the cooker.
Then, we want to lay the steaks out onto a cookie sheet and into a 150-170deg oven with the rack as far away from the heating elements as possible. We want to bring the steaks up to 90-100deg, but it doesn’t have to be exact. The least amount of pokes, the better, so leave the thermometers in the drawer and trust your eyes and your hands. If the red meat turns gray, it’s too hot. It’s not ruined, but that’s too hot. If you take your hands and cup them around the rim of the steak, you can squeeze the steaks together and see the muscles begin to separate.
The steaks are still raw, but what we’ve done is begin to melt the connective tissue between the muscles. THAT’S GOOD. Taking a closer look:
You can see little pockets or canyons where the meat pulls apart. THAT’S GOOD. Onto seasoning…
The great Joe Allen’s Steakhouse in Abilene uses three ingredients on their steaks: salt, pepper, and garlic powder. That’s all you need on your steaks. Dust the steaks with kosher salt evenly, and then scatter garlic powder right on top of the salt. You’ll want to press down just a bit to push the seasonings into the meat. Notice that I didn’t add pepper? That’s by design…if you cook pepper over open flame, it becomes bitter and loses its peppery punch, so let’s save the pepper until the very end.
Notice also that the steak is kinda round…that’s a tip I learned from a buddy of mine that runs a steakhouse. When you cup your hands around the steaks, you can simply form them into a round steak. Don’t get too rough…just press it together so it’s round.
Get your grill as hot as it will get, and throw the steaks on. After 3-4 minutes, turn them with tongs from 11o’clock to 2o’clock to get those neat diamond sear marks. After another 3-4 minutes, flip them and repeat. You can test how well done the steaks are by pressing the meat with your finger. If it feels like your cheek does right around your canine teeth, then it’s med-rare. Inflate your cheek with as much air as you can…that’s well-done. If you cook your ribeyes to well-done, leave your address so I can send you a bag of crap in the mail.
When finished, this is what you should have:
There’s a red tint to the steaks from the wood/smoke. Notice, also, that there’s just the smallest amount of char…that adds so much flavor to the steaks.
Pull them off the fire, add freshly cracked black pepper, and cover loosely with foil for 10 minutes. The rest is important to even the cook.
A closeup of the steak….see how the fat that was yellow before creates pools of liquid right on top of the steak? Sweet beautiful liquid.
I like my ribeyes medium-rare. Rare will give you stringy meat, and we don’t want that. At med-rare, you still get the juiciness of the fat with all the tender toothiness of the melted connective tissue.
Served with a baked potato, some fresh salad, and a dark beer or a super red wine, you’ve got the meal I’d request for my last if I get the chance.