Marinated it with strong dark coffee overnight. Patted dry, seasoned with sea salt, pepper, dried rosemary, and pan fried in beef tallow.
Caffeinated Ribeye for Dinner
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jseandsje
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Can you wait for me to get there?
C'mon over!
jseandsje
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I'll fire up the Leer!
adam32+P
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About 2 more minutes per side and it'll be perfect 
Lefty7mmstw
Well-Known Member
I typically use a coffee rub... coffee is good with steak...
3chester
Well-Known Member
Yep, breakfast cafe, ya ordered Steak n Eggs and the lady would sometimes dump a bit of strong brewed coffee right on ur steak. AskD her why, N she said slows things down, so she can watch the toast n eggs.
22250imp
Well-Known Member
As a beef producer you are doing us proud. That looks delicious!!!
Thank you, Sir! I do love my beef. I have the utmost respect with all the ranchers and farmers. My parents were in the meat market business for over four decades. They introduced me to farming and cattle ranching early on, and found out I was not cut out for it. So, thank you to all the farmers and ranchers.
akmtnhnt
Well-Known Member
Rather than marinating in coffee, I will use actual coffee grounds in a dry rub after it comes out of the sous vide. Pan sear or grill to finish it to 125 and let it come up to 130 off heat. I don't do as ripping hot of a pan/grill for this because it'll burn the coffee.
130F is that magic temp where the fat will start to render and you haven't overcooked it just yet.
That might be too much, but agree. The inter-muscular fat hasn't gotten to temp yet. It's still white. Crust looks great though. Spinalis isn't over cooked.About 2 more minutes per side and it'll be perfect
130F is that magic temp where the fat will start to render and you haven't overcooked it just yet.
I have done these methods, too. I love sous vide cooking; I ended up with two. L
L!
I can't imagine a slab of upper choice/prime beef with anything other than coarse sea salt and freshly ground pepper.
I don't even like to cook it in a way that changes the flavor.!
I like cow. A lot. As it is.
I don't even like to cook it in a way that changes the flavor.!
I like cow. A lot. As it is.
22250imp
Well-Known Member
Yes sir, thank you for the kind words and it's people like you that helps keep us in business. Cattle are at an all time high right now so that really helps on our end but what some people don't realize is our inputs are also at a very high place too. I believe a big part of the picture of the beef being at such a high is the shortage of people raising the beef which leads to a shortage of beef it self. Most of us beef producers are of an older generation and not a lot of young people taking over. It's a very hard life to just get into on your own. And It's a hard working job and some of this entitled younger generation just want more bang for their buck. But you also have to have a love and respect for the livestock to do it. And sometimes that love for them can be very hard when working with them!! Just ask my wife. LOL!!!!
