Posts tagged "Prime Beef Cuts"

Are rib-eye steaks and prime rib the exact same beef, but simply cut, cooked, and served differently?

I wanted to make prime-rib at home for one or two people, but did not want to make a whole prime rib. It’s just too much food and I don’t want it to be leftover. Someone told me I could get a really big rib-eye steak and bake it at 400 for 20 minutes, then lower the heat to 200 until the meat was 120 F inside, and it would be pink and perfect just like a prime rib and that it was the same meat.

I have a hard time believing this but I don’t actually have any idea if it’s true or not.

Can anyone confirm or deny this for me?

thanks
Kevin
Wow. Talk about fast response. Yahoo won’t let me pick an answer yet, and I’ll probably have to flip a coin w/ all these good ones, but I’m looking forward to french dip sandwiches, prime rib at home w/ horseradish and au jus, and also, hitting it with some cold mesquite smoke (far end of the smoker – small fire) for a touch of outdoor flavor. This is going to be wonderful. I love prime rib but didn’t know it was feasible to make a small amount at home for a reasonable price.

Ribeye and Prime Rib are from the same cut of meat… if you are wanting to do a small prime rib (boneless) then just ask butcher at most grocery stores to cut you a 2-3 lb boneless Prime Rib. Most will do it no problem,and they will usually tie up the roast as to not get mis shaped. Ribeye, although from the same loin, is usually cut from the fat cap end, meaning it is more marbled than what you may fine in a prime rib. That or just do a whole prime rib, use the left overs, for beef stew, stroganoff, endless options there:) Good luck,

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Posted by mark - April 27, 2017 at 1:21 am

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How do I cook Cajun fajitas at home?

I need a starting point for a recipe that I can cook at home, but ideally is mall food-court quality at worst or restaurant quality at best. I would try a Cajun recipe first and a Tex Mex recipe, as well. How long does a New York steak bake in an oven at 350 degrees? My problem is that I want to flour-coat the meat. I am looking for any good solutions.

Fajita meat is not flour coated. It’s going in a flour tortilla already.

Sizzling Fajitas

1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt and freshly ground black pepper

1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping

In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook’s Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

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Posted by mark - April 14, 2017 at 10:51 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , ,

demo cooking show webisode 01

Welcome to demo, my cooking show. In this episode, I’ll be making;

Parpadelle Pasta in a Mascarpone Rosemary Cream Sauce with Cornish Game Hen meat, Yellow Squash and Zucchini

Hope you enjoy it!

For more information, recipes, and higher quality versions of my shows, please visit my site;

http://www.chefjasoncasey.com/

Duration : 0:6:37

Read more…

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Posted by mark - April 12, 2017 at 8:09 am

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Pre-Stuffing a Turkey?

Can I stuff my bird tonight? Will it effect the cooking time or quality of the meat or stuffing?
Please, no lectures about the dangers of stuffing a turkey. I’ve heard it all, have always stuffed my turkey and it hasn’t killed me yet.
If it makes a difference to the answer, it’s about 17 lbs and I’m planning to stick it in the oven around 11:00 tomorrow morning.
Thanks for your answers!

no, go for it, we’ve done this for years, be sure to refrigerate it right away till your ready to cook it.use a cooking thermometer in the breast area to be sure its done cooking

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Posted by mark - April 6, 2017 at 12:25 am

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Beside Prime Rib what is the 2nd best beef roast to cook?


Beef Tenderloin is better than prime rib. If you know what your doing it is absolutely not even a contest. I don’t mean to seem snotty but I would not use tender for a roast only because it is much better served as filet mignon approx 6-8 ounces each mmmmm. Since a Prime rib has the bone in and a rib-eye roast doesn’t, those would be my #1 and #2

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Posted by mark - March 24, 2017 at 9:42 pm

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Best way to do a steak on the BBQ?

I am a ummmmmmmmmm bad cook (to put it mildly! LOL). Just bought a BBQ and going to get a good steak tonight. Cant do a quality cut (working class so no prime rib lol) So any suggestions regarding cut of steak,cooking times,spicing, and maybe a lite marinade (Dont like a strong on as it takes away the flavour of the meat so teriaki is out). Like my steak medium rare.
Yes I will put up the 10 points!
Thanks in advance!

Ok KING of the Barbies Here From Australia. Put the spices/ even little garlic crushed / maybe a little soy sause as it helps with the browning.and leave the steak at room temp for at least 30 to 40 mins ( hope it a little warm there) Then get ya Barbie up hot just before it starts to smoke.. Wack some olive oil on the steak and get that mother on the barbie. and only turn it three time. It medium only after a 4 to 5 mins
( takes practice). Then let it sit for a min after cooking so ya don’t lose the juices… On ya MATE!!

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Posted by mark - March 20, 2017 at 5:45 pm

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Best way to reheat Prime Rib?

I have wonderful prime rib leftover from Christmas that I currently have in the freezer along with about 1/4 cup of the au jus. The piece of beef is about 2 1/2 inches thick and includes both one end cut and then the rest up to the wonderfully rare center. What would be the best way to reheat this, yet retain it as rare as possible?

Heat the au jus then place the rib in the hot sauce for a short amount of time. It will warm it but not cook it more and will help keep it very moist. Thats how they do it in restaurants.

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Posted by mark - January 24, 2017 at 11:38 am

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What Is The Best Way To Season A Prime Rib Of Beef?

If you are one of those people who are asking “What is the best way to season a prime rib of beef?” then here are a few choices. These are great examples to pair with your favorite vegetables. Remember to check back for more recipes.

 

Crawford Farm Meats Ect.-Classic Roast Prime Rib of Beef au Jus

 

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

 

Total Prep and Cook Time: 3 hours 10 minutes

What You’ll Need:

One beef rib roast, standing (about four to seven ribs))
Fresh ground black pepper to taste
Large grain salt (kosher salt) about one half tsp per bone
Half tbsp of softened butter per rib
Roasting pan (large) with no less than three inch sides
Two tbsp of flour
One quart of beef broth (keep cold)

What To Do:

Take prime rib from fridge and put in pan. You will not need a rack because the rib bones make a natural one. Rub the whole surface of the roast with the butter, and then coat it evenly with you salt and black pepper.

Leave your prime rib at room temperature for two hours. Preheat oven to four-hundred and fifty degrees F. When oven is hot, put in roast and cook it for twenty minutes to sear outside of roast. After twenty minutes turn down oven to three-hundred twenty-five degrees F. Roast until desired internal temperature is reached (see the guide below). Medium-rare will take about fifteen minutes per pound.

Transfer in large platter, and let rib rest, loosely cover it with foil for thirty minutes before serving. If you cut into meat too early it will cause a loss of juice.

To Make Your “Au Jus” Sauce:

While rib is resting, pour off all but two Tbsp of the fat from pan and  then place on your stove top over med heat. Add some flour and cook, stir for five minutes to form roux. Pour in beef broth and whisk into roux. Scrape all caramelized drippings from bottom of the pan.

Turn heat to high, cook sauce for ten minutes until reduced and thickened slightly (will not be heavy sauce). Adjust seasoning as needed. Then strain and serve with the prime rib.

Internal Temperature Guide:

These are the temps to remove the beef, and not the final temp. Roast will continue to cook after it’s removed.

Rare: remove @ 110 degrees F. (final temp about 120)

Medium-Rare: remove @ 120 degrees F. (final temp about 130)

Medium: remove @ 130 degrees F. (final temp about 140)

 

About.com-Classic Roast Prime Rib of Beef au Jus

 

 

 

FoodNetwork.com-Foolproof Standing Rib Roast

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Posted by mark - January 17, 2017 at 7:29 am

Categories: Prime Beef   Tags: , , , , , , , , , , , ,

Where can I find a prime rib restaurant in Manhattan, especially in mid – Manhattan area?

I am looking for a restaurant that does prime rib, ie one of the best cuts of beef slow cooked in prime rib style.

Thanks.

I love prime rib and make a point to eating at steak houses often.

In my opinion, the best prime rib in NYC can be found at Ben Benson. (It’s not just the steak that’s good there btw, everything is excellent). It’s located on 52nd st b/w 6th & 7th.

Smith & Wollensky on 49th & 3rd also serves up a wonderful prime rib.

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Posted by mark - January 7, 2017 at 12:59 am

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How do I perfectly prepare a sirloin steak……?

I’d like one cooked medium-rare and one medium, and I’m looking for that restaurant-quality taste and texture.

I can cook it on either a George Foreman grill (which I don’t really like to use because I always manage to overcook meat on that thing), or either a cast-iron skillet or a regular non-stick pan. What should I use to season them, how high heat should I use, and how long should I cook them?

The reason you overcook with a George Foreman is that it presses the meat–somthing that restaurants do when they want to cook a steak past medium. Given the choices listed, I would use the cast iron (Outback uses a flat grill for all their steaks). At my restaurant, we only use kosher salt and fresh ground pepper for steaks. Heat the skillet over high heat with nothing in it until blazing hot. Put in the steak and cook for about 1 to 1 1/4 minutes per side (MR or Med) then remove to a warm plate and cover loosely with aluminum foil for at least five minutes–this "resting" step is critical! It makes the difference between a steak that is seared on the outside and rare in the middle and one that is perfectly cooked all the way through. TIP: cooking times may vary, depending on how hot your burner is, thickness of the pan & steak, etc. Use the "poke test" to determine doneness. While your left hand is completely relaxed, poke the ball of your left hand (near the base of your thumb) with your right index finger. How much it gives is approximately the amount that a rare cooked steak will give when you poke it. Now touch your left index finger to your left thumb and poke again in the same place. Now it will be slightly firmer–this is medium rare. Your middle finger touching your thumb will be medium, and so on down the line. Now you don’t have to know the time (other than approximately), you just need to know the firmness of the cooked steak! Enjoy!

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Posted by mark - January 1, 2017 at 11:24 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , , ,

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