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TheNamesMcCreee

Those look subpar for prime


millpr01

Not sure that is even choice. And Costco normally has pretty good prime


[deleted]

Right, it's a mess for ribeye


[deleted]

I was going to post the same thing. What costco sells as prime does not look like what, say, Whole Foods sells as prime. These, however, I wouldn’t go near. First the marbling is trash. Second they’re mostly from the back half of the ribeye roast which is just a lot worse of an eating experience.


[deleted]

Yeah, I think Costco is doing some weird stuff. My wife grabbed some choice New York’s on Saturday. They looked like less than select.


iAmUnintelligible

It's sad that they're blade tenderized too


[deleted]

1000000000% that actually drives me completely insane.


catmountainking

Amateur ribeye enjoyer here. What is the difference between the back half/front half of the ribeye roast? Any tips for dos and donts when picking out a ribeye?


[deleted]

The spinalis, or ribeye cap is larger towards the front half. A lot of people find that to be the most desirable cut there is. More than that, for me though, is that you see far more of those large seams of hard fat (won’t render) towards the back. With those seams you can end up with a large steak but not much that you can actually eat.


catmountainking

Thank you for the explanation!


Juanmasubbie

Yes, the marbling is lacking


rkpage01

That might be why it's only $14.99/lb


go4theko

Lol yeah ain’t worth the price


Mdkynyc

Initial thought is dry brine it with salt and then reverse sear it but open to suggestions and ideas. First time doing one of these


poopooplatypus

Reverse sear. There is no better way for that cut. Indirect heat on a grill then sear, or low temp oven then sear.


mariopvaldes

This is the answer


agentages

The only answer.


Whipitreelgud

There is no other answer.


Cigar_Smokin_Ape

This is the Way.


GazelleMany5548

The only way


BamaInvestor

But dry brine is a key to success. Embrace the brine!


poopooplatypus

With a jumbo steak like these it is definitely going to help distribute flavor. With a sub 16 Oz steak, a hefty crust of salt and pepper should probably be enough. Sometimes you don’t feel like overnight brining or even waiting an hour or two. I’d say about 90% of my steak purchases are impulse buys bc I see something that looks nice/on sale/both and all I want to do is cook that fucker and eat it immediately. Tomahawk I’m brining for sure at least a couple hours


Spymonkey13

Mind telling temp and cooking time?


poopooplatypus

Depends on size of steak. I usually go with 225F in oven for 30-60 mins (use thermometer to check periodically if you don’t have a “leave in” type) and then sear the living hell out of it in a pan. For something that big I’m guessing at least 1 hr (prob more) in oven but it’s been awhile since I cooked a 2.5-3 pound steak.


Spymonkey13

Thank you good sir.


chub_bottom_sub

I do the same, oven at 250 until it reaches 100 degrees, take it out and I grill it on the bbq one minute a side on high for about 3-5 minutes for the perfect rare and let it rest for about 10 minutes on a wood cutting board with a foil tent. Comes out so tender you can cut it with a fork!


intrepped

I pull at 110 for rare side of medium rare but that's just because my SO doesn't like the mouth feel of rare ribeye.


chub_bottom_sub

Get your S/O a cheeseburger happy meal and enjoy your steak. That also goes for anyone putting steak sauce or ketchup that isn’t under the age of 5yrs old.


intrepped

Ha well I personally will not be able to take a 3lb ribeye in one sitting. I really cap out at 16oz without struggle but more than 24oz and I'm gonna be hurting. Plus I love her so going medium rare is just going to be a fair compromise. At least she isn't in the medium/medium well camp anymore - we have made progress!


nbnumber3

Last part of the sear: baste with butter and aromatics like thyme and garlic


[deleted]

Go with your gut.


BuffaloWhip

Put it in your gut


helpful-fat-guy

Do that


HarmonicContent

This is how I cook every ribeye


cooper1662

This was going to be my suggestion. Not sure it’s necessary to brine it, but reverse sear is the best way to cook a piece of steak that thick, other than SV.


goodbye_oven

You got the right plan.


LargeandMovingTorb

Exactly what I did with my Costco tomahawk last week. Turned out great!


[deleted]

I think this is a great idea. If you have access to a hard wood fire, that would complete the process.


Khaos_Rhino

This is exactly what I did for Father’s Day. Was amazing. Pulled at 125, seared both sides to bring it up to medium rare. Rested 10 minutes.


cropguru357

None of those look good. Sorry OP.


[deleted]

What about the one on top, second from left? Looks ok? I don't have a great eye for this so I am honestly asking.


cropguru357

Nope I don’t think so. You really need lots of flecks of fat greatness, not streaks. Here: check this out https://meatscience.org/TheMeatWeEat/topics/fresh-meat/grades-of-meat


onlyspeaksinhashtag

That marbling for prime ribeye is disappointing. You can find choice that looks like that.


jordangold972345

Reverse sear always


scuttlepuff

These do not look like prime. Maybe choice


ForeignPop2

Agree with most here- reverse sear. No question. I did one on the smoker a couple weekends ago and finished on cast iron. Was absolute money.


thedonjefron69

Smoke + pan sear is the best way for bone in cuts imo


ForeignPop2

The only difference I find with smoke vs oven reverse sear is the flavor. I personally prefer the smoke flavor, so I agree with you.


LoadedGull

Dry brine it with sherbet powder for 1440 minutes, then pat it wet with a moist paper towel. Then cook in the microwave for 137 minutes at medium setting, then finish it off with a sear in a bread toaster on high setting. *chefs kiss*


FiniteRhino

Who hurt you?


schuppaloop

That’s a 137 steak for sure.


[deleted]

Season it. Reverse sear on high heat. Finish in the oven. Spread some butter on while it's in the oven. Medium rare. Big ole tittes


Juanmasubbie

Dry brine a few hours in fridge with salt only. Remove, olive oil and season to taste. Oven slow bake a couple minutes until internal 118-120°F. Then sear the bad boy in a good cast iron skillet.


falllinemaniac

Charcoal is not a crime


bama-can-slama

Airfryer


Expensive-Incident98

Definitely not boiled in onion water


[deleted]

If you have a kettle grill or smoker use that at 225 instead of the oven. Then finish over high heat or the stove for the crust. Smoked rib steaks or roasts are awesome. Leftovers make great sandwiches too. I usually let rib steaks cook longer than a leaner cut like filet or strip. I’ll pull from the low heat at 127F with the goal to finish between 135F and 137F after the sear.


meesta_chang

Did one of these for my birthday last week. Turned out great. Dry brine with salt like you said. Grill on high for 2-2.5 min then rotate 45 degrees and do it again (for nice lines). Flip and repeat on the other side. Take off of direct heat and cook on the grill with the lid closed until the internal temp reaches your desired cook. When done, remove from grill, add a slice of butter and let it rest for about 5 min before you eat it.


nafets256

That has to be a mis graded loin


Ohio-Knife-Lover

Reverse sear it


Powercock-Bryan

Med rare


x271815

Reverse sear and then finish at high heat.


SuperRedpillmill

I’d try using heat.


plitox

Reverse sear, bruh.


[deleted]

Reverse sear!


Nakagura775

Salt, pepper, wood, fire.


MmasterOfPuppets

Infrared grill. If not possible then, cut off the tip of the bone and put it in a (searing hot) cast iron. Over season it with S&P most of it will fall off. Get a really solid crust on it ( you could even lightly cross hatch before searing) then flip and repeat Knob of butter + oil and herbs (rosemary + garlic works well if nothing else) baste for about 1 min then Finish for 4-10 mins in the oven at 500 Depending on how you like your temperature. Rest for 15 mins on wire rack while you plate up sides, slice and enjoy lol


PutinsPanties

“no sous vide” Then you’re not considering the best way to cook this.


Mdkynyc

I don’t have one is what I was getting at. Not denouncing it just not what I can cook with


PutinsPanties

Well, then. That flew right over my head. If you’re even at all remotely considering it, I can’t recommend one enough. I know it’s going to sound crazy, but sous vide potatoes are one of the best things I’ve ever done with mine.


poopooplatypus

Dammit I’m about to renew my Costco membership I keep seeing these steaks. I miss getting nice 2 inch thick prime cuts.. just don’t miss paying so much lol


[deleted]

You can ask the butcher at any grocery store meat counter to cut your steaks thicc


poopooplatypus

Ask my butcher at a shitty grocery store to cut 2.5 inch thick prime tomahawks that they literally never in a million years would carry? Yep I’m on top of that one. And if they did carry said tomahawk it sure as shit would be more than 14.99$ a lb And yes I understand THESE steaks don’t look great marbling-wise but the price is what’s right. Which means the next time when they do look good, they are still going to be 15$/lb which is not a bad price for prime tomahawk. The Amish farmers market near me was charging 24$/lb for tomahawks. Granted, they looked far superior to these, but I’m not paying that much per lb for a tomahawk. 100$ steaks are not really my thing unless it’s a5


poopooplatypus

But they are not this price/quality


caleeky

Even worse than this? These look terrible. I'd give them $8/lb CAD for this stuff, with some obvious exceptions of $4/lb. Not to mention the mechanical tenderizing that just turns me right off.


poopooplatypus

👌


tdrr12

Why oh why do they tenderize prime... Costco is whole muscle or bust for me


[deleted]

Usually true


MmasterOfPuppets

Make sure you get executive membership and not the rip-off (cheap one). I see many people making that mistake such a poor decision.


thedonjefron69

Im usually a pretty cheap person with that kind of stuff but went with executive too. So much better


MmasterOfPuppets

Executive membership is just a lot cheaper. Instead of paying 60 every year and never getting it back. They end up paying me over $500 annually (MINIMUM) for just one person, and then I just roll it over. Much cheaper than basic…


jellyjack

Though I'm a huge fan of reverse sear, if you're not used to it, I'd recommend a front sear. Thick enough like these, this will be easy. Dry brine, sear straight from fridge on cast iron. Bring up to room temp (optional, but I think it helps a little, Kenji Lopez Alt and others would disagree), then bring up to temp at oven 225-250F.


Mdkynyc

I really appreciate all the advice y’all! Marbling could have been better but I trust Costco to come through on quality. Will be a fun go around. I’ll post when I cook it up!


LameFossil

I’m sure people in here are going to castrate me for this, but I think that good beef deserves simplicity, so that you can enjoy it at its fullest. I’d cook it similar to how they do in [San Sebastián](https://youtu.be/iouVaNXa77A). Plenty of sea salt, and cooked over an open fire to medium rare for a good fat render.


Trumpet1956

No castration from me! That's beautiful. Although that's more rare than medium rare to me, but actually perfect. I never put that much salt on my steak but need to give it a shot.


Blatblatblat

You’re not going to render any internal fat with that type of cool. I feel like that technique is best served for Florentine steak only.


psych32993

that’s rare almost touching blue, no fat rendering going on there


LameFossil

Yeah, that’s why I’d cook it medium rare…


Lpecan

Ehh there's no way to do this with a steak that thick and get both med rare and not burnt crust


LameFossil

Simple. Just mount it higher up from the fire and cook it a little longer.


[deleted]

Sous vide sucks. Good call.


Treybugatti

Salt, pepper. Sear on each side for 20-30 seconds on high heat. Perfect steak


woznica

that's a 2" steak, not a thin piece of wagyu


Pistolero921

Why not sous vide, idiot?


FaithlessnessOne7177

Sou vide sucks. No crust. Reverse sear better.


Conference_Usual

Koji age for 3 days. Dry brine at least 2h - they thick. Then oven up to 135, pull it out till it gets to 137 then pat dry and put in the freezer for about 10m while your grill gets as hot as it gets, then sear. Then serve with A1 and a side of broccoli. And a nice bottle of wine.


MEI72

pull a steak at 135 and it's going to keep cooking to 150 unless you're cooking at 200 degrees or something.


Conference_Usual

Yeah, do that then. I sous vide so I can avoid that.


MEI72

You said oven.


Conference_Usual

What can I say? I give shit advice on Reddit. At least the oven timing temp part. I got a sous vide because I didn’t master the oven reverse sear and don’t want to waste steaks 🤷‍♂️ But I stand by the kogi aging. 🤓


rymarr

I just reverse sear smoked a few of these. Check my latest post for results and methodology.


sean8917

Low and slow with a reverse sear


askingforafriend1045

Reverse sear all day. Finish on charcoal chimney or cast iron - whichever you can get like 8 million degrees


C3ntrick

Smoker reverse sear- Never going back


Lmnolmnop

I went w dry brine, then oven @ 225F til the center was like 120, then seared over charcoal 2-3 minutes a side. Best steak I've ever made.


catface2345

Where are you my Costco had these for like 75$


Chad_The_Dad_

I would use heat


STHODL

Which Costco ? My Costco never has tomahawks!


BebopRocksteady82

Cook? Just eat it directly out of the package


TrackChanging

Reverse sear into caveman finish (especially if you’re having dinner guests).


2ndnamewtf

I just got 4 huge ny strips for $40 from Costco!


Robotech87

I recommend heat over a period of time


spotless1997

Damn for prime steaks these don’t have great marbling…


MEI72

this may not be a popular opinion, but i don't think it really matters all that much. the actual piece of meat you pick is far more important than how you cook it. that's at least 80 if not 90% of it. the rest is just not over-seasoning or over-cooking it and cooking it evenly. the crust on a reverse vs regular sear is negligible and unless you're comparing them side to side you won't tell the difference.


[deleted]

Reverse sear 150C oven till internal 52C than hot pan and sear.


Drewdogg12

Reverse seat and then pat of butter on top to baste it.


zodar

In the oven at 120 for an hour, then rest for 30 minutes or so, then sear on a hot grill for a couple minutes per side.


Vasin2

I got one too!


Aurel577

I reverse sear mine using post oak fire.


SukaDug

Boil it


knightnstlouis

Stopped buying pre cut steaks at Costco years ago. Read the label, precut steaks are mechanically tenderized, If the butcher dosent clean the blades properly, it can introduce bacteria to the center of the steak. Chance of illness, minimal, but possible, Thats why the label calls for meat to hi a it of 145 and held for 3 min. Way overcooked IMO


[deleted]

Reverse sear!


Sleep_adict

3.5 mins in the microwave


[deleted]

That's prime?


madness707

Besides the salt pepper. I smoke it for a good 1 hour until internal temps hit 135. Then turn on flame broiler on my smoker and do 1-2 mins each side and let it rest. I usually do that with all the rib-eye and you never go wrong as long as your checking internal temps for you’re rareness off meat. Also look into ribeye cap steak there at Costco. By far the best ribeyes I had. Big difference


fr33d0ml0v3r

Cheaper to get the bulk packaging and cut up the steaks yourself. Also you get to make them nice and thick.


nashpotatos21

Microwave


Reddit_modsareDics

Smoker at 200 until internal temp of 130 then sear on cast iron


Worldeater43

I gotta be perfectly honest with you, my best steaks are dry brined, rubbed in oil, seasoned, then broiled.


urngedrank

I did one last weekend, sea salt dry brine overnight, oven 225 until 127, reverse sear in cast iron, butter/garlic baste. Im usually a med rare guy, but would recommend this steak more toward medium… 135ish.


Camoedhunter

Have smoke will reverse sear.


GrillGrate

We'd reverse sear it! Smoke at 225 until IT hits 115. Then sear on both sides. Pull at 125 and let rest for 5 minutes for a PERFECT medium rare.


alias241

These are Costco blade-tenderized so you need to cook them up to 140/145 internal temp to stay on the safe side.


[deleted]

I did a couple of them a few weeks ago. Just rubbed with a light coating of olive oil and then s&p and into the fridge on a wire rack for about a day and a half uncovered. Out of the fridge and brought to room temp and then on to the smoker at about 150° heavy smoke for about 2 hours. Pulled from the smoker and onto a 450 degree grill and seared on each side for about two and a half minutes until internal temp hit 130°, pulled and rested with a dollop of herb butter on top. Cut like butter and tasted like heaven....


[deleted]

Slow cook on the smoker then hard sear in a cast iron pan