Tuesday, July 13, 2010

Rib Eye - 3 ways



The Rib eye is most defintely my favourite cut of beef. It has great balance in flavour, tenderness and richness due to the different parts. The cap is the most succulent part, tender and rich with marbling. The eye is flavourful and still tender. Then there is that small piece of meat attached by the eye and the bone. I like to call it a chuck, though I'm sure butchers probably have an official name for it. The idea really came started with the thought that these 3 parts cook in different rates, and should have varying doneness. The cap, having much more fat should be cooked closer to medium in order to render and melt as much fat without sacrificing the tenderness. The eye, having less fat content, and can be lean in some instances, should be cooked at medium rare. The chunk should take advantage of all the connective tissue and bone; I think this part should be braised or slow cooked. So here, The rib eye is separated into those 3 parts.


The cap is rolled and cooked sous vide to medium, and then lightly seared.


The eye is grilled to medium rare, and...


the chunck, which is the most flavourful, is poached in butter for 20 hours, then broiled to obtain a crust.