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- Jul 24, 2012
A+ thread. I tried cooking it just like the steak your claim video from good eats. Cooked it to perfection but skimped out a bit on salt and pepper. This thread is pure motivation.
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truth.. thats why its soo damn good when you wrap it in bacon like i didFilet is incredibly tender but it lacks the marbling i like. I always hover towards the Ribeye for more fatty content
y u do dis?!View media item 714943Got these 2 bad ones in the smoker, salt/horseradish crust prime rib roast
Bros, I tried out this new cooking method yesterday.
I buy steaks at Costco (4 pieces of ribeye in a package) and I freeze them
I saw this article from New York Times that you can actually cook frozen steak without having to defrost it
All you have to do is sear the sides to get a good crust, season during the searing process. (3 min on each side on High Heat)
Set your oven to 200 deg and put your steak in for around 1 hr for a nice medium rare finish.
I gave it a try yesterday and boy were the results fantastic!!
i think im done with my steak bros... i loved well done but i think its time for a change and let me tell you why... my parents cooked some well done steak and it wasnt as good as usual... that joint was tough and needed mad a1 and was just too chewy for my liking and the juices were none existent... its a shame because we had cooked some rib eye steaks too.... i think im a go with medium for now on
16oz Ribeye
Salt & Pepper
Skillet
TeamRawRare
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Was going to quote you and say "Calm down there, Paula," but I see you've already got that base covered.like seriously, 9/3 a stick.more butter.seriously though. Like a 1/3 stick?
paula dean ain't got **** on me
I like my steaks on the juicer side but that just looks OD rare to me... IMO if you can actually see blood dripping and taste the flavor of it on the steak then there is a problem.
What dry rubs from scratch have you guys been experimenting with.