149/18 – Wing Rib Joint:
I am still trying to clear some space in the freezer before Briggs Shetland Lamb bring me more meat. The next biggest thing in the freezer was a big wing rib joint (bone in sirloin steak).
A 1.5kg Wing Rib Steak from Turner and George – cost £36.30.
As you can see it’s pretty thick.
I still had some of the Great Cow rub left from Turner and George so decided to use that for this cook. You can buy this for £5.50 for a 150g bag.
Sprinkled liberally all over the beef, all sides and patted in.
The Kamado Joe Big Joe was fired up with a full basket of Resilient Woodlands Oak Charcoal. I lit it in two places so it warmed up slowly. Heat deflectors in and I placed a Himalayan salt block on the grill to warm up. I put a pan underneath it to catch anything that fell off as last time the salt seemed to melt a bit. Not cooked a steak on the salt block before but felt it was worth a try!
With the grill at 150c I placed the steak on the salt block, Meater set to 50c and an oak chunk dropped into the fire.
This was about 35 minutes in, just before I flipped it over.
This was after 1h 10m when the internal temperature hit 50c.
I took it off to rest whilst I ramped up the temperature of the KJ.
The colours were looking fantastic!
With the grill at searing temperatures I put the steak back on the salt block. Couple of minutes each side.
Wow! The colours from the Great Cow Rub and the sear were awesome.
I was looking forward to eating this!
Time to Slice:
The moment of truth! Pink 🙂
Not quite edge to edge pink like on the last cook so maybe the temperature of the salt block altered the cook in some way. Still, very nice!
Sliced bit and Seared side together.
Another cracking big steak from Turner and George and a good example of the main reason I bought my Kamado Joe – Steaks! It’s so easy to reverse sear on the KJ as it sits nicely at a low temperature then when the meat is resting it’s pretty quick to warm up for the sear.
The meat was really tasty and very juicy again and the rub really added to the flavour. There is a fair bit of salt in the rub but it didn’t taste over salted considering I cooked it on a salt block. The salt block was quite interesting as the steak was sizzling whilst cooking and it did seem to sear it quite well.
|Cook Duration:||Medium: 3/5|
|Cook Equipment:||Kamado Joe|
|Cook Method:||Reverse Sear Salt Block- Slow then Sear|
|Charcoal:||Resilient Woodlands Oak|
|Cook temperature:||150C then 450C|
|Cook time:||1h13 minutes then 4 minutes sear|
|Internal temperature:||55C Thermapen|
|Notes:||No major changes.|