BBQ30/17: Double Thick “Old Cow” Rib Eye Steaks:
Farmison got in touch with me to say they had more “Old Cow” coming in as they knew how much I enjoyed it the last time – BBQ25/17: British “Old Cow” Rib Eye Steaks
Last time around I had ordered the 250g steaks and they were fantastic, such a great taste but Angela (@ScottishLass73) had asked for double thickness steaks which was a genius idea! It was such a good idea I copied it on this order!
So many photos but the meat looked that good I wanted to put as many photos in as possible!
I got some Maldon salt and applied it liberally over both sides of the steaks:
This is the second time I have cooked these but I changed the cooking method this time. Last time I reverse seared them over the Vortex and this time I used my Grill Grates and reverse seared them on those by cooking them up to 50c internal temperature over indirect heat before searing them directly over the heat up to 55c. I added a couple of Whisky Oak chunks at the start of the cook also.
I used the Weber iGrill2 probes to keep track of the temperatures during the cook.
Once the steaks hit 55c (Medium Rare) I took them off to rest for 10 minutes (wrapped in foil).
I remembered to take a screenshot of the iGrill output to track the times. It looks like the cook took around 20m in total (probes just dangling at the end when the temp drops!):
I did take some photos once I had cut the steaks open and they were as pink as I had hoped for but they aren’t appearing on the memory card. I will attempt a recovery and see if they reappear!
Update: I managed to recover the photos!
I really enjoyed the steaks the first time around and didn’t think they could be improved upon but the double thickness steaks cooked on the grill grates with Whisky Oak made them even better. I am still thinking about how good they were the next day! They were so tender, easy to cut but had a very deep beef flavour which I really enjoyed. The fat was again, as soft as butter and I eat the whole thing!