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Texas Steak Competition

S

sjwaste

Diamond Member
Watching this right now. They're all using ribeyes with various cooking methods, but why on earth are these boneless ribeyes?
 
Originally posted by: sjwaste
Watching this right now. They're all using ribeyes with various cooking methods, but why on earth are these boneless ribeyes?
Click to expand...

Maybe keep the people from bitching that someone had better bone placement?
 
Originally posted by: Kelvrick
Originally posted by: sjwaste
Watching this right now. They're all using ribeyes with various cooking methods, but why on earth are these boneless ribeyes?
Click to expand...

Maybe keep the people from bitching that someone had better bone placement?
Click to expand...

I dunno, do extraordinarily subjective competitions like this really avoid more subjective factors to test?

EDIT: that's what she said.
 
I would win. My best dish is a boneless ribeye.

OK, I stole it from the guy the beat Bobby Flay in the blackened ribeye throwdown...
 
The is one of my favorite food competitions that they have shown on foodnetwork.
I would love to have the opperunity to complete for something like that.
A lot of different ideas for the meat.
 
Why boneless though? The ribeye is probably the single greatest cut of meat, made slightly less without the bone.

I'd love to compete, but I wonder if you can use a bone in cut or not. Hell, 50% of the difficulty in cooking a proper steak is selecting the meat.
 
Well, Alton Brown is cooking with his grandma right now. Biscuits are pretty difficult, at least for me. They're either dry and falling apart or tough. I cant avoid either under- or overworking the dough.
 
Originally posted by: sjwaste
Why boneless though? The ribeye is probably the single greatest cut of meat, made slightly less without the bone.

I'd love to compete, but I wonder if you can use a bone in cut or not. Hell, 50% of the difficulty in cooking a proper steak is selecting the meat.
Click to expand...
I'd guess that the reason for boneless is that it's easier to cut the steaks to a specific thickness/size when the bones have been removed. There's less waste too.

I don't think the competitors had a choice of using bone-in. The group running the competition supplied the steaks and they had to pick from the selection provided.
 
Uh, isn't it:

ribeye = boneless
prime rib = with bone

A ribeye is essentially a prime rib steak sans bone. Also, the butcher my brothers work for for several years did his ribeyes such that he'd take out the thick central cord of fat and then re-tie the steak up with twine.

Steaks are also easier to cook without a bone as they cook more evenly.
 
Originally posted by: silverpig
Uh, isn't it:

ribeye = boneless
prime rib = with bone

A ribeye is essentially a prime rib steak sans bone. Also, the butcher my brothers work for for several years did his ribeyes such that he'd take out the thick central cord of fat and then re-tie the steak up with twine.

Steaks are also easier to cook without a bone as they cook more evenly.
Click to expand...
prime rib = roast
ribeye = steak cut

While they do come from the same place, that's the distinction. Plus prime rib can be served boneless and ribeye can be bone-in.

Personally I prefer bone-in because I think a bone lends flavor and a tenderness to meat near the bone that you just can't get in a boneless cut.
 
Originally posted by: spidey07
Dammit! I missed it! NOOOOOOOOOOOOOOO
Click to expand...

Haha, I'll have to pm you next time. But don't worry, its food network, it'll probably be on again later tonight. DVR it.
 
I've always wondered....who pays for all that steak the contestants cook? If this is the show I've seen before, every one of them cooks just shy of a metric assload of steak. That would be one expensive entry fee if they pay for it all.
 
Originally posted by: sjwaste
Well, Alton Brown is cooking with his grandma right now. Biscuits are pretty difficult, at least for me. They're either dry and falling apart or tough. I cant avoid either under- or overworking the dough.
Click to expand...
try the old school solution: add lard. The real stuff, not that vegetable stuff.

that was my elderly neighbour's secret to awesome dough.
 
Originally posted by: TastesLikeChicken
Originally posted by: silverpig
Uh, isn't it:

ribeye = boneless
prime rib = with bone

A ribeye is essentially a prime rib steak sans bone. Also, the butcher my brothers work for for several years did his ribeyes such that he'd take out the thick central cord of fat and then re-tie the steak up with twine.

Steaks are also easier to cook without a bone as they cook more evenly.
Click to expand...
prime rib = roast
ribeye = steak cut

While they do come from the same place, that's the distinction. Plus prime rib can be served boneless and ribeye can be bone-in.

Personally I prefer bone-in because I think a bone lends flavor and a tenderness to meat near the bone that you just can't get in a boneless cut.
Click to expand...

After some reading:

Prime Rib:
Synonymous with standing rib roast. Contains 2 to 7 bones.

Rib Steak:
A standing rib roast containing 1 bone.

Rib Eye:
Boneless rib steak. I've seen references where it contains only the "eye" of the steak and has the "tail" cut off (that's the outer strip of muscle).

The reason why a bone adds tenderness is because it keeps the meat near it rarer due to uneven cooking. If you cook to get this meat the right temperature, you are drying out the rest of the steak, leading to the illusion that the bone makes it tender. If you cook it evenly to the right temperature without a bone, the entire thing will be tender.
 
Set your DVR's for those of you who missed it:

Tune In:
Jan 10, 2009
2:00 PM ET/PT

Jan 11, 2009
7:00 PM ET/PT
 
Originally posted by: silverpig
Originally posted by: TastesLikeChicken
Originally posted by: silverpig
Uh, isn't it:

ribeye = boneless
prime rib = with bone

A ribeye is essentially a prime rib steak sans bone. Also, the butcher my brothers work for for several years did his ribeyes such that he'd take out the thick central cord of fat and then re-tie the steak up with twine.

Steaks are also easier to cook without a bone as they cook more evenly.
Click to expand...
prime rib = roast
ribeye = steak cut

While they do come from the same place, that's the distinction. Plus prime rib can be served boneless and ribeye can be bone-in.

Personally I prefer bone-in because I think a bone lends flavor and a tenderness to meat near the bone that you just can't get in a boneless cut.
Click to expand...

After some reading:

Prime Rib:
Synonymous with standing rib roast. Contains 2 to 7 bones.

Rib Steak:
A standing rib roast containing 1 bone.

Rib Eye:
Boneless rib steak. I've seen references where it contains only the "eye" of the steak and has the "tail" cut off (that's the outer strip of muscle).

The reason why a bone adds tenderness is because it keeps the meat near it rarer due to uneven cooking. If you cook to get this meat the right temperature, you are drying out the rest of the steak, leading to the illusion that the bone makes it tender. If you cook it evenly to the right temperature without a bone, the entire thing will be tender.
Click to expand...
Pretty much aligns with what I said.

As far as bone-in, I prefer a nice thick porterhouse where it's near medium towards the edges and almost rare at the bone. It's a nice journey and when it's cooked right, and if it's a good piece of meat, it's not dry at all.
 
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