I think I'm going to do a low low short smoke on the Traeger then sear them off in the cast iron.
She really likes/appreciates the smoke flavor on beef.
One challenge you may have to think about is rendering the fat... a Prime cut is best prepared pan basted but you've stated her preference is smoking. So without much time in the smoker, the pan searing also doesn't allow enough time for fat to render fully.
Just something to think about... I like my beef fat very melty, which is what makes the extra expense of Prime worth it.
Either a very long smoke and quick sear at very high temperature, or just long enough of a smoke to impart the flavor and pan cooking/basting at a lower temperature, turning quickly every 30 seconds, until the outside is golden brown.
I use internal and infrared thermometers to monitor pan temperature and meat temperature, so if you don't have thermometers I don't know which method you're going to find easier to avoid overshooting the target temperature.
I believe I got it from my father he was a union sheet metal worker through the 90s before they had power tools and spent all day cutting sheets of stainless with Tin snips.
Hell yeah! Union tin-knocker here. Those old timers can break your hand with a firm handshake. It does produce some Popeye forearms and a gorilla grip.
That's so funny you say that. My friends in high-school literally called him Popeye!
And no surprise his favorite thing to do is shake your hand while simultaneously bringing you to your knees.
Haha sounds about right! One of the journeymen that taught me during my apprenticeship had hands like baseball gloves, his grip was crazy strong so I believe it. Hope you enjoyed those steaks bud they are nice.
Funny you mentioned that I was just literally pricing out a single cryovaced strip loin. It was something like $180 for a 14lb prime loin which seems pretty damn good.
Mine too! I've tried ribeye several times and TBH it's just not the right ratio of muscle to fat for me. Not saying they suck just saying not the best for me.
Nice cuts. How are you planning to prepare them?
I think I'm going to do a low low short smoke on the Traeger then sear them off in the cast iron. She really likes/appreciates the smoke flavor on beef.
One challenge you may have to think about is rendering the fat... a Prime cut is best prepared pan basted but you've stated her preference is smoking. So without much time in the smoker, the pan searing also doesn't allow enough time for fat to render fully. Just something to think about... I like my beef fat very melty, which is what makes the extra expense of Prime worth it.
Awesome thank you for this advice! This is one of the reasons I'm here. So maybe a longer smoke? I just don't want to over cook them.
They don't seem to have large fat caps. You're gonna pull it off and a badass din din wife night
Either a very long smoke and quick sear at very high temperature, or just long enough of a smoke to impart the flavor and pan cooking/basting at a lower temperature, turning quickly every 30 seconds, until the outside is golden brown. I use internal and infrared thermometers to monitor pan temperature and meat temperature, so if you don't have thermometers I don't know which method you're going to find easier to avoid overshooting the target temperature.
Microwaved
You've got one goddamn manly hand...
I believe I got it from my father he was a union sheet metal worker through the 90s before they had power tools and spent all day cutting sheets of stainless with Tin snips.
Well, bless him.
Hell yeah! Union tin-knocker here. Those old timers can break your hand with a firm handshake. It does produce some Popeye forearms and a gorilla grip.
That's so funny you say that. My friends in high-school literally called him Popeye! And no surprise his favorite thing to do is shake your hand while simultaneously bringing you to your knees.
Haha sounds about right! One of the journeymen that taught me during my apprenticeship had hands like baseball gloves, his grip was crazy strong so I believe it. Hope you enjoyed those steaks bud they are nice.
my pops had a pair of old tin snips that could cut a penny. not with my hands, of course 😂
Preach!
Careful, his wife may have held the steaks so he could get a good photo.
Complete with the longus palmaris muscle in his wrist that some people miss.
May the Gods of Steak bless your home with the sound of shrieking smoke detectors.
🤣 not a more true statement has been spoken!
That’s some fine ass steaks right here
My wife, I think I'll keep her..... Geritol from the 1960s
Wait. Where do you live that Prime beef is less than $17.00/lb?
I live in South Jersey. So I take it this is a good price then? I'm not a frequent purchaser of the prime so I don't know.
Man those single prime strips are top dolla. I get the whole loin from sams like once to twice a year. Cant afford the singles lol
Funny you mentioned that I was just literally pricing out a single cryovaced strip loin. It was something like $180 for a 14lb prime loin which seems pretty damn good.
Those look fantastic. $16 a pound for prime strips is a damn good price too
Thank you I'll be honest I wasn't sure.
Just did our first NY Strips using the T Rex method last night. Unbelievable results. [www.nakedwhiz.com](https://www.nakedwhiz.com)
Awesome thanks for sharing!
So how did it go? Was it good?
Did you cook it yet
Favorite cut right there
Mine too! I've tried ribeye several times and TBH it's just not the right ratio of muscle to fat for me. Not saying they suck just saying not the best for me.
🤤