British BBQ Society Forums

I'm with nutty - a single rib off a rib roast, hot griddle pan (or BBQ) to sear, in a hot oven for about 8 mins, leave to rest, slice and share - essentially a Cote de Boeuf.

I agree, best steak there is fore rib.

It's amazing done in the smoker with a sweet wood like cherry, four hours or so, have it rare as can be, then ramp up the heat and crozzle the outside. Then, slice it as thinly as is physically possible, and pile it on a sandwich. DROOL

Hi chaps,
In agreement save for a couple of points of order -
Prefer a flat iron pan to ridges as want to get the crustiness even across the surface
When the steak goes in the pan should have reached the point where your significant other is asking "are you sure that pan is alright?"
Finally the resting period, I am a fan of longer than you would think 15 mins plus for an standard steak.

If you haven't tried it I find an enormous glass of shiraz makes an excellent serving suggestion.......
Cheers
Tiny

Im having quite serious hunger pangs over this thread.


How much difference is there between getting a rib roast joing and and a ribeye steak?

Ive been having my steak with a a green sauce made with lots of herbs and garlic and i just love it. I think its called salsa verde?

I'm drooling reading this!

Favourite steak techniques (in no particular order):

Reverse-Sear (best for very thick steaks)

"Afterburner" on your chimney starter

Dirty - I lied, this is my favourite!

FlashGordon wrote:Im having quite serious hunger pangs over this thread.


How much difference is there between getting a rib roast joing and and a ribeye steak?

Ive been having my steak with a a green sauce made with lots of herbs and garlic and i just love it. I think its called salsa verde?

Usually just alot bigger than most rib eye steaks you'll see on offer, plus cooking on the bone looks and tastes better

Tiny,

I dont have any problems getting even crustiness on a ridged griddle pan. If you only turn a few times then perhaps, but if you move frequently you should get all the surface in contact with the metal at some point.

aris wrote:Booker have rib roasts on sale at the moment for 5.99/kg - I think I may have to stock up for the summer. Make excellent steaks grilled on the BBQ!

Now the missus has just picked up one of these.... 5 ribs, 8.5Kg. Now even in simple terms that works out at nearly 60 oz per steak...................... (bone on).

Is this the UK version of MvF.

derekmiller wrote:

aris wrote:Booker have rib roasts on sale at the moment for 5.99/kg - I think I may have to stock up for the summer. Make excellent steaks grilled on the BBQ!

Now the missus has just picked up one of these.... 5 ribs, 8.5Kg. Now even in simple terms that works out at nearly 60 oz per steak...................... (bone on).

Is this the UK version of MvF.

Sounds like a team challenge

Team Flintstone more likely. Stegosaurus steak..