"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 06-21-2016, 06:18 AM   #21
Sous Chef
 
Silversage's Avatar
 
Join Date: Aug 2004
Location: Florida
Posts: 863
I saw the same thing you did, Kayelle. It's just regular prime rib.

Steve's pic looks like it may have come from yelp or a similar site, and like someone trimmed the fat off, not just the char. Look closely - you can see evidence of a knife.
__________________

__________________
In our house, dog hair is a condiment!
OMG! I decided to blog!
Silversage is offline   Reply With Quote
Old 06-21-2016, 06:27 AM   #22
Sous Chef
 
Silversage's Avatar
 
Join Date: Aug 2004
Location: Florida
Posts: 863
Actually, I just looked at yelp. They are cutting the fat off before serving! Every picture is like Steve's. No fat caps - all trimmed right down to the meat.
__________________

__________________
In our house, dog hair is a condiment!
OMG! I decided to blog!
Silversage is offline   Reply With Quote
Old 06-21-2016, 08:22 AM   #23
Assistant Cook
 
Join Date: Jun 2016
Location: Trenton
Posts: 9
Quote:
Originally Posted by Kayelle View Post
Hmm, the website for this place shows a "normal" looking Prime Rib slice. I must be missing something.

Seafood Restaurants in Fairbanks, AK - The Turtle Club
Yeah I've looked on their website too and the photos on the website are not what their steaks look like. I guess they just took a random steak photo and put it on the website. The picture uploaded to this forum is exactly what one of their cuts looks like.
__________________
Steaky is offline   Reply With Quote
Old 06-21-2016, 10:22 AM   #24
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Another cooking method that will give the Op the steak he wants is to use the standing rib roast, as suggested. The cooking method is to pack the roast in a layer of coarse salt, and then use a meat thermometer left in the roast, adncook in a low oven of about 200 'F until the thermometer ereads 135'F. The roast is then removed from the oven, and the salt layer removed. The salt has seasoned the meat, while protecting it from thermal radiation. There is no browned crust, thought the meat is succulent, tender, and wonderful to eat.

I too enjoy the browned, seasoned outside crust of good standing rib (Can't get prime rib around here). I like it even better when cooked between a two beds of charcoal, over a drip pan on the Webber Kettle.

I hope this posting was helpful.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 06-21-2016, 10:26 AM   #25
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,045
In any event, it never was a steak as the OP seemed to originally think. It was roasted prime rib of beef, and that's a whole other ball game.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 06-21-2016, 10:51 AM   #26
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by RPCookin View Post
In any event, it never was a steak as the OP seemed to originally think. It was roasted prime rib of beef, and that's a whole other ball game.
I concur. A standing rib roast sliced with the bone in becomes a rib steak, or club steak.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 06-21-2016, 11:10 AM   #27
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,369
Quote:
Originally Posted by Chief Longwind Of The North View Post
I concur. A standing rib roast sliced with the bone in becomes a rib steak, or club steak.

Seeeeeya; Chief Longwind of the North
Depends on when you slice it. Sliced before cooking, it's a steak. Sliced after cooking, it's a serving of prime rib.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-21-2016, 12:18 PM   #28
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,883
Quote:
Originally Posted by Chief Longwind Of The North View Post
Another cooking method that will give the Op the steak he wants is to use the standing rib roast, as suggested. The cooking method is to pack the roast in a layer of coarse salt, and then use a meat thermometer left in the roast, adncook in a low oven of about 200 'F until the thermometer ereads 135'F. The roast is then removed from the oven, and the salt layer removed. The salt has seasoned the meat, while protecting it from thermal radiation. There is no browned crust, thought the meat is succulent, tender, and wonderful to eat.

I too enjoy the browned, seasoned outside crust of good standing rib (Can't get prime rib around here). I like it even better when cooked between a two beds of charcoal, over a drip pan on the Webber Kettle.

I hope this posting was helpful.

Seeeeeya; Chief Longwind of the North
I'd agree, the picture of that plate could have been done with the "salt pack" method. I did it that way once but discarded the method because the roast does not brown at all, although the meat is very flavorful.



Quote:
Originally Posted by Andy M. View Post
Depends on when you slice it. Sliced before cooking, it's a steak. Sliced after cooking, it's a serving of prime rib.
True dat Andy!
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:58 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.