The Beef was at Bora Bora this 4th of July

16 Aug

I just love unexpected surprises.  Especially when they’re about 20 lbs, in the form of beef.

This past 4th of July I got my hands on the biggest, priciest, hunk beef in Farlan Dowell’s short lived existence.

I had a few rib steaks sitting in the fridge waiting to be cooked that evening for a pack of friends, when (lo and behold!) a neighbor of mine dropped off a present. It was a cooler with a 20lb 30-day-dry-aged-prime-rib-roast.

Apparently he cooks for an affluent family in Beverly Hills, and they weren’t going to be able to use it (cha ching!).

Just to give you a  few specifics here, end to end it almost covered the counter – I had to actually cut it up because it didn’t fit on the barbecue.

By the way, that’s a full sized cutting board on the left, and the piece of meat totally dwarfed it.

Here’s the specimen being cut into six individual rib steaks.

Check out that marbling!

I can’t really describe the smell of this meat.  It has a distinct smell given it was aged.  Some might describe it as gamey.  Care needs to be taken to cook these right, given the density of the meat, age and ridiculously thick cut.

Some might be shocked that these were cooked over a gas grill.  Tasty none-the-less. I’ll provide more information on cooking steak, but there are two essential qualities that “make an excellent steak”, they are: Quality of Meat and the Right Heat (I think I’ll trademark that).  For more information on cooking epic steak (as Matt likes to call it), see this link:  Click Here

Usually when cooking steaks, I’ll use only Montreal steak spice.  For this particular cut, given it was aged, and the meat was of the highest quality, I only put a dusting of salt and a bit of olive oil.

This next shot was courtesy of a good friend of mine – Lando – who prepared this particular piece, and photographed a nice “Bill the Butcher” shot.

We were left with six of these at the end of it (and an equal amount of empty red wine bottles).

So it was a great 4th this year.  As an aside, let me just say, as standard practice – it’s always a good idea to say hi to your neighbors.

Happy Eating My Friends.


2 Responses to “The Beef was at Bora Bora this 4th of July”

  1. Ivan Londono August 20, 2010 at 10:19 pm #

    Love it Man. What a Great piece of cow!!
    Lets do it again..Im Ready!!

  2. Kai August 25, 2010 at 11:05 pm #

    That is a great guide how to prepare a real ribeye roast!!
    thanks man! you know your stuff!

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