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clarification: 'ribeye' cap steak, which is ribeye deckle

1 hour ago, JoNorvelleWalker said:

The local Shoprite is now selling Angus Prime brand beef, beef that is labeled USDA Prime.  I took home a nice looking ribeye.  Since I don't typically consume a whole steak in one sitting I dissected off the deckle.  Both portions are now bagged.

 

My question:  what temperature is optimum for deckle?

 

 

I recently did this with ribeye cap-only prime steaks from costco.

 

It depends--I like medium rare towards rare, so because these things are so good as-is, I did a simple 54C  for 60-90m give or take.

 

Shown here--hope this is not too red for you? But ohmigosh so tender and juicy..

 

(served with 85C fingerlings+carrots and a port-infused demi-glace sauce. Toppings are just Texas Toothpicks--yum yum)

 

cap-steak.thumb.jpeg.684c87db8c12767ccb7d56f499099217.jpeg

iggiggiggy

iggiggiggy

46 minutes ago, JoNorvelleWalker said:

The local Shoprite is now selling Angus Prime brand beef, beef that is labeled USDA Prime.  I took home a nice looking ribeye.  Since I don't typically consume a whole steak in one sitting I dissected off the deckle.  Both portions are now bagged.

 

My question:  what temperature is optimum for deckle?

 

 

I recently did this with cap-only prime steaks from costco.

 

It depends--I like medium rare towards rare, so because these things are so good as-is, I did a simple 54C  for 60-90m give or take.

 

Shown here--hope this is not too red for you? But ohmigosh so tender and juicy..

 

(served with 85C fingerlings+carrots and a port-infused demi-glace sauce. Toppings are just Texas Toothpicks--yum yum)

 

cap-steak.thumb.jpeg.684c87db8c12767ccb7d56f499099217.jpeg

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