Who would have thought?

[spinshop]

This 2" thick bone-in rib eye steak would be tough as leather??
My wife picked up 2 of them. I baked it on the Big Green Egg at 250 deg till the internal was 95-98 deg then, cranked up the temp and seared it till internal was 125 ish.
Let it rest for 15 minutes and, while cutting it, I thought my knife was dull but, nope, this steak was so tough, I threw most of it away.
Terrible!!
Cant wait for my half beef steer comes this month.

 

[kmakar]

Been there, done that. If it's tough to cut and chew, the dog gets it. Lisa will cut it into smaller pieces and give it to the dog over a few days.

The latest beef we got is very low fat but lots of flavor. Hanging for 14 days made a big difference.

 

[spinshop]

Been there, done that. If it's tough to cut and chew, the dog gets it. Lisa will cut it into smaller pieces and give it to the dog over a few days.

The latest beef we got is very low fat but lots of flavor. Hanging for 14 days made a big difference.

I wet aged it for 2 weeks before I cooked it. Wife gave the other one to my daughter. I`ll have to ask her how it was.