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8 mins ago, ctownfisherman said:

Yes it was a Usda prime graded loin. 

20210417_182206.jpg


 

You chose well.  :th:


I always try to pick a rib steak that has a fair amount of “cap” on it.  The large end.  In the above, it’s the top curved portion.  Very flavorful. 

 


 

 

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49 mins ago, Joe G said:


 

You chose well.  :th:


I always try to pick a rib steak that has a fair amount of “cap” on it.  The large end.  In the above, it’s the top curved portion.  Very flavorful. 

 


 

 

Thank you for the kind words.  Honestly,  this was chosen by a master butcher where I purchase my higher grades of beef. Both Usda prime and Imperial Wagyu. I did do the cutting and processing of the loin but, anyone of us sportsman's should be able to cut 12 even pieces.  Cooking the steak to perfect is another story. Just a salt/black pepper rub smoked at 200 until an internal of 85 is reached. Steak is pulled and rested while cast-iron pan or grill gets raging hot for the sear. 

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45 mins ago, ctownfisherman said:

..... salt/black pepper rub smoked at 200 until an internal of 85 is reached. Steak is pulled and rested while cast-iron pan or grill gets raging hot for the sear. 

 

That's extra rare at the pull, yes?  

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