Food

They called it Cote de Boeuf which Google tells me is just Rib Eye?

Without knowing what the animal was fed and reared there is no way to judge. You can get an idea by the fat (marbling) in the muscle. What cut is it supposed to be?

Cote de Boeuf usually looks like this. Seems as though yours was trimmed differently. It’s annoying when it’s disappointing. I’ve had amazing steaks from supermarkets, butchers, fancy butchers and restaurants - and disappointing ones from all of them too, sometimes the exact some cuts, prepared in the exact same way from the same places.

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seems to be a gamble.

Fat is what brings the sensation of moisture. Better marbling will help, also basting in butter or even pouring melted butter over will give a more moist feeling on the tongue.

Either cooking reverse sear or letting it stand post normal cooking will also help the meat relax.

I know of a few chefs who brush melted beef tallow onto steak once it's been sliced to add moisture plus increased beefiness.

After the slightly disappointing goose on Christmas day the Rib of Beef last night more than made up for it. Reverse seared at 66c in the oven for 6 hours until it reached 54c,rested for 40 mins and then flashed under the grill for 10 mins. It was absolutely perfect edge to edge pink. The serious eats prime rib roast method is definitely the best way to cook one at home.

None of this has worked for this meat, I always do the same method, sous vide, pan sear and then drown it in butter.

Tonight it’s 15 year old basque beef, reverse seared on bbq

Triple cooked chips, been par boiled and had the first low temp roasting in goose fat

Peppercorn sauce made with goose stock from Christmas

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Half a portion of chips there?

Otherwise all good :)

There is another pan of chips. But other half doesn’t eat much potato and they are about 13mm square cross section, so chunky.

Pleased to hear that there are more chips.

Beef looks spectacular. I've yet to try Galacian dairy, interested to know what you think of it.

Marbling looks fantastic, it’s gently coming up to temp in the bbq at 101C. Looking to get it to 50c before letting it stand for 10 mins and then searing on a cast iron pan on the bbq.

Lamb shoulder in for 4 hours, gravy from the stock and carrots glazed in some of the fat + honey + orange and dauphinoise.

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Another few degrees of gentle warming required.

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Carrots or hot dogs?

It was fantastic, one of the best steaks I have ever eaten. But it is a world of marginal gains, and was it worth 2x a normal very good steak?

The fat was so flavoursome, all of the steak was super succulent but there were a couple of slightly tougher mouthfuls too.

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Whenever I go out for food in Galicia everything is veal*, ternera here there and everywhere, not a mature piece of beef in sight.

* less than a year old

That looks delicious!

Also delicious! Love how much versatility and use you get out of that Egg

Anyone else been marinading foods in vinegar, or in my case using left over vinegar from pickled onions or pickled gherkins.