Kobe Rib Eyes.

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Kobe Rib Eyes.

Postby rib-o-lator » 23 Dec 2012, 21:39

I went to the store to get some rib eyes and found that they had some kobe rib eyes (i know it's american) at $20lb. so i got two good sized ones cost $30 and gave em a new home. i let them set until room temp and seasoned them with kosher salt and pepper then i put them on the ROL at 325 grill temp.

don't get ahead of me! i hear you thinkin! "you can't get sear marks using the ROL" heeerrre's the resttt of the story!

i cooked them until they where 125 internal = medium rare then put them on the grate that i had sitting right on top of the burner to sear.

they looked great. But as far as the taste and texture i give it a 4 out of 10.
they where tough almost like an over cooked filet mignon and it had a weird texture to it. a regular choice rib eye had more flavor. so i was not impressed with it at all.

i know it's not the ROL because i have cooked many great tasting steaks on it.

maybe i should look at the label again, it might "say crap-a instead of kobe"
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Re: Kobe Rib Eyes.

Postby keith157 » 24 Dec 2012, 09:58

Just guesswork but maybe they need hot and fast searing to melt the connective tissue, I've never cooked "kobe" but have always cooked my steaks hot and fast and have never tried them on the RoL and after your sage warning probably never wil ;)
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