Cookin' Ribeyes

There are many ways to cook a ribeye steak, but the best way will depend on your personal preferences and the equipment available to you. Here are a few popular methods:

1. Grilling: Preheat your grill to high heat. Rub your ribeye steak with olive oil and season with salt and pepper. Place the steak on the grill and cook for 4-5 minutes per side for a medium-rare steak, or adjust the cooking time based on your desired level of doneness. Let the steak rest for a few minutes before slicing and serving.

2. Pan-searing: Heat a skillet over high heat. Rub your ribeye steak with olive oil and season with salt and pepper. Place the steak in the skillet and cook for 3-4 minutes per side for a medium-rare steak, or adjust the cooking time based on your desired level of doneness. Let the steak rest for a few minutes before slicing and serving.

3. Sous-vide: Preheat a sous-vide immersion circulator to your desired temperature (130°F for medium-rare). Season your ribeye steak with salt and pepper, then seal it in a plastic bag using a vacuum sealer. Place the bag in the preheated water bath and cook for 1-2 hours, depending on the thickness of the steak. Once cooked, remove the steak from the bag and pat it dry. Heat a skillet over high heat and sear the steak for 1-2 minutes per side, or until a crust forms.

No matter which method you choose, be sure to let your ribeye steak rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

The Basics of Smoking a Brisket

Smoking a brisket can be a delicious and rewarding experience, but it requires some patience and attention to detail. Here are some general instructions to get you started:

Ingredients:

• 1 Sedore Meats brisket, about 10-13 pounds

• 1/4 cup salt

• 1/4 cup black pepper

• 1/4 cup paprika

• 1/4 cup brown sugar

• 2 tablespoons garlic powder

• 2 tablespoons onion powder

• 1 tablespoon cumin

• 1 tablespoon chili powder

• Wood chips or chunks for smoking (hickory, mesquite, oak, or fruitwood are popular choices)

• Aluminum foil

Equipment:

• Smoker (electric, charcoal, or gas)

• Meat thermometer

• Heat-resistant gloves or tongs

• Spray bottle filled with apple juice or water

Instructions:

1. Prep the brisket: Rinse the brisket under cold water and pat it dry with paper towels. Trim any excess fat from the surface, leaving about 1/4 inch of fat to help keep the meat moist. Mix together the salt, pepper, paprika, brown sugar, garlic powder, onion powder, cumin, and chili powder in a bowl to make a dry rub. Rub the mixture generously all over the brisket, making sure to coat it evenly.

2. Set up your smoker: Fill your smoker with wood chips or chunks, following the manufacturer's instructions. You'll want to maintain a steady temperature of around 225-250°F for the duration of the smoking process. If you're using an electric or gas smoker, you can set the temperature using the controls. If you're using a charcoal smoker, you'll need to adjust the airflow and add more charcoal as needed to maintain the temperature.

3. Smoke the brisket: Place the brisket on the smoker grates, fat side up. Close the lid and let the smoke do its work. Every hour or so, check the temperature of the brisket with a meat thermometer. Once the internal temperature reaches 160°F, it's time to wrap the brisket in aluminum foil. This will help keep the meat moist and tender, and prevent it from drying out. Spray the brisket with apple juice or water before wrapping it tightly in foil.

4. Finish cooking: Place the wrapped brisket back on the smoker and continue cooking until the internal temperature reaches 200-205°F. This can take anywhere from 4-12 hours, depending on the size and thickness of your brisket. Be patient and resist the temptation to open the smoker too often, as this can cause fluctuations in temperature and slow down the cooking process.

5. Rest and serve: Once the brisket reaches the desired temperature, carefully remove it from the smoker using heat-resistant gloves or tongs. Let it rest for at least 30 minutes before slicing and serving. This allows the juices to redistribute throughout the meat and ensures a more tender and flavorful end result. Serve your smoked brisket with your favorite sides and enjoy!

Porterhouse vs T-bone

When it comes to indulging in a good steak, there are a variety of cuts to choose from, each with its own unique flavor and texture. Two of the most popular cuts are the porterhouse and T-bone steak. While these cuts may look similar, they have distinct differences that set them apart. In this blog post, we'll explore the differences between porterhouse and T-bone steaks.

The first and most obvious difference between the two cuts is their shape. The porterhouse steak is a larger cut that is taken from the rear end of the short loin. It is shaped like a T-bone, but it has a larger tenderloin section, which is the most tender part of the cow. The T-bone steak, on the other hand, is a smaller cut that is taken from the front end of the short loin. It is also shaped like a T-bone, but it has a smaller tenderloin section.

Another key difference between the two cuts is the amount of meat on each side of the bone. The porterhouse steak has a larger tenderloin section on one side of the bone and a larger strip steak on the other. In contrast, the T-bone steak has a smaller tenderloin section and a smaller strip steak on each side of the bone.

When it comes to cooking, the differences between porterhouse and T-bone steaks become more apparent. Due to its larger size, the porterhouse steak takes longer to cook than the T-bone steak. It's best to sear both sides of the steak on high heat before transferring it to a lower heat to cook through. The larger tenderloin section of the porterhouse steak also means that it may take longer to cook to the desired temperature.

Finally, the flavor and texture of the two cuts also differ. Due to its larger size and higher fat content, the porterhouse steak has a more intense flavor and a richer texture. The smaller size and lower fat content of the T-bone steak make it a leaner cut with a milder flavor.

In conclusion, while both porterhouse and T-bone steaks may look similar, there are significant differences between the two cuts. The porterhouse steak is larger, thicker, and has a larger tenderloin section, while the T-bone steak is smaller and has a smaller tenderloin section. Both steaks require different cooking times and offer distinct flavors and textures. Ultimately, the choice between these two cuts will depend on personal preference and the occasion.