Rate my dinner KOW/10

[sublime1996525]

For dinner this evening:

[Murray]

No juice to speak of. I’m guessing ketchup might save it 5/10

[higgyburners]

ya not bad...

[Steve_R]

Needs a pint of Heinz 57 sauce.

[sublime1996525]

No juice because I like to let it sit. It’ll melt in your mouth but I’m not a fan of blood soup on my plate.

And **** sauce!!! Lol

[Bill]

About 2 or 3 minutes more per side and it'd be where I'd prefer it to be. Still, looks good, nice presentation, nice accompaniments.

[higgyburners]

About 2 or 3 minutes more per side and it'd be where I'd prefer it to be. Still, looks good, nice presentation, nice accompaniments.

are you crazy? that shit would be a hockey puck

[Little Red L98.]

No juice because I like to let it sit. It’ll melt in your mouth but I’m not a fan of blood soup on my plate.

And **** sauce!!! Lol

*myoglobin

What cut is that? Looks good. 9/10

Resting is key. It allows juices to redistribute throughout the steak. Generally applies to most beef, poultry, and pork. Juices concentrate toward the center during cooking and will leach out if you don’t let it rest for five minutes minimum. You want juices in the steak, not on your plate or cutting board.

Try chimichurri sauce. Easy to make, easy to buy. YW

[sublime1996525]

It’s a ribeye from Costco. And I agree. Setting is key! And I love chimichuri! That I forgot about and is totally acceptable!

[ZipZap]

Only suckers eat Choice. Go Prime or go home:D

[Little Red L98.]

It’s a ribeye from Costco. And I agree. Setting is key! And I love chimichuri! That I forgot about and is totally acceptable!

:seasix:

Ribeye is pretty much all we buy anymore. Never been a big fan of filet mignon. Tender but too lean = no flavor.

Make your own chimichurri if you don’t already. You’ll know exactly what’s in it and no label to read. Also, maybe try an espresso/coffee rub. Don’t buy, make your own. Cheaper, you’ll know exactly what’s in it, and no label to read.

[sublime1996525]

Only suckers eat Choice. Go Prime or go home:D

It is Prime!

:seasix:

Ribeye is pretty much all we buy anymore. Never been a big fan of filet mignon. Tender but too lean = no flavor.

Make your own chimichurri if you don’t already. You’ll know exactly what’s in it and no label to read. Also, maybe try an espresso/coffee rub. Don’t buy, make your own. Cheaper, you’ll know exactly what’s in it, and no label to read.

I agree! I prefer to make all of my own stuff. Like you said, I know what’s in it. And I know it’s fresh!

[Little Red L98.]

It is Prime!



I agree! I prefer to make all of my own stuff. Like you said, I know what’s in it. And I know it’s fresh!

Sounds like you know what you’re doing. Carry on. :patriot:

[sublime1996525]

Sounds like you know what you’re doing. Carry on. :patriot:

Roger that :patriot:

[Anjdog2003]

Needs a pint of Heinz 57 sauce. And cooked to a crisp











fixt

[Anjdog2003]

No blood

7/10

[ZipZap]

You said it was Prime, and therefore you cooked it correctly.

When you have a fatty prime cut like Ribeye, you actually need to get it to MR at least to render the fat into the meat. Good call on the rest. Looks like it was just in between MR and M, so it should have been great.

If you have a prime filet, then I would recommend a charred rare, or "Pittsburgh" as some call it. Way less fat in the meat to worry about cooking down. Just scare that steak and let me eat it.

As far as toppings, I'm partial to fresh horseradish with a touch of sour cream.

Steak sauce is saved for my meatloaf.

Eat On!

[snide]

As far as toppings, I'm partial to fresh horseradish with a touch of sour cream.


What part of the horse do they use to make that? :bigears:

[sublime1996525]

What part of the horse do they use to make that? :bigears:

It's the vas deferens

[ZipZap]

What part of the horse do they use to make that? :bigears:

The part without the whip marks:seasix:

[z06psi]

4/10 because there isn't some tits in the picture.

[Old Ben]

:seasix:

Ribeye is pretty much all we buy anymore. Never been a big fan of filet mignon. Tender but too lean = no flavor.

Make your own chimichurri if you don’t already. You’ll know exactly what’s in it and no label to read. Also, maybe try an espresso/coffee rub. Don’t buy, make your own. Cheaper, you’ll know exactly what’s in it, and no label to read.

Try wrapping a slice of bacon around it. :yesnod:

[Little Red L98.]

4/10 because there isn't some tits in the picture.

:rofl::rofl::rofl:


Try wrapping a slice of bacon around it. :yesnod:

:seasix:

BTDT. It’s fine but still prefer ribeye. I like the fat in the steak not on it.

[JetMechZ16]

You said it was Prime, and therefore you cooked it correctly.

When you have a fatty prime cut like Ribeye, you actually need to get it to MR at least to render the fat into the meat. Good call on the rest. Looks like it was just in between MR and M, so it should have been great.

If you have a prime filet, then I would recommend a charred rare, or "Pittsburgh" as some call it. Way less fat in the meat to worry about cooking down. Just scare that steak and let me eat it.

As far as toppings, I'm partial to fresh horseradish with a touch of sour cream.

Steak sauce is saved for my meatloaf.

Eat On!

For a topping try coarse ground horseradish, crumbled blue cheese, and some room temp butter. Equal parts of all 3 mix thoroughly. It's great on prime rib too.

[Little Red L98.]

For a topping try coarse ground horseradish, crumbled blue cheese, and some room temp butter. Equal parts of all 3 mix thoroughly. It's great on prime rib too.

Roasted garlic or blue cheese butter is the shit. Make your own. Use premium butter, not that land o lakes crap. It’s easy, cheaper, you know exactly what’s in it, no label to read.

[z06psi]

:rofl::rofl::rofl:





I think Limey is switch hitting now. :strats:





NTTAWWT

[JetMechZ16]

Roasted garlic or blue cheese butter is the shit. Make your own. Use premium butter, not that land o lakes crap. It’s easy, cheaper, you know exactly what’s in it, no label to read.

I do make mix own, but I generally just use store brand butter. I'm not sittin at home churning butter and digging caves to age cheese in. Do you really see a difference in butters? I mean other than whipped butter. I have tried that Irish Kerrygold brand of butter and didn't notice much difference if any.

[simpleman68]

Looks pretty damn good to me :yum:

I let mine sit for a few minutes as well after cooking but not so long that it's not piping hot still.
Scott

[Little Red L98.]

I do make mix own, but I generally just use store brand butter. I'm not sittin at home churning butter and digging caves to age cheese in. Do you really see a difference in butters? I mean other than whipped butter. I have tried that Irish Kerrygold brand of butter and didn't notice much difference if any.

If you’ve ever made ghee you will notice a profound difference. There’s a crap ton of water in cheap stuff that you won’t find in kerrygold or other premiums. Amish butter is also good if available in your area.

[dwjz06]

It's the vas deferensHey wait won minute. Ain't that the chit they cut in my vasectomy??????:D:lol::cert:

[StaticCling]

Looks delicious, 10 out of 10.

:seasix::seasix:

[Raazor]

Add: fiddy-7

Remove: non-breaded green things

[z06psi]

Hey wait won minute. Ain't that the chit they cut in my castration??????:D:lol::cert:

:yesnod:

[Anjdog2003]

Add: fiddy-7

Remove: non-breaded green things






:kick:

[Raazor]

Dining with Porter > non-breaded green things

[Anjdog2003]

Dining with Porter in the nude > Lima beans :yesnod:

[sublime1996525]

Hey wait won minute. Ain't that the chit they cut in my vasectomy??????:D:lol::cert:

Haha yes sir.

[Rikki Z-06]

:kick:

:funnier::funnier::funnier:

[dvarapala]

If you’ve ever made ghee you will notice a profound difference.

WTF besides farmers makes their own ghee?!?!?!?