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Old 12-16-2020, 10:02pm   #1
sublime1996525
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Default Rate my dinner KOW/10
For dinner this evening:
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Old 12-16-2020, 10:13pm   #2
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No juice to speak of. I’m guessing ketchup might save it 5/10
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Old 12-16-2020, 10:28pm   #3
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ya not bad...
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Old 12-16-2020, 10:30pm   #4
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[Raazor] Needs a pint of Heinz 57 sauce. [/Raazor]
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Old 12-16-2020, 10:32pm   #5
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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
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Old 12-16-2020, 10:37pm   #6
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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.
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Old 12-16-2020, 10:45pm   #7
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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
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Old 12-16-2020, 11:18pm   #8
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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
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Old 12-16-2020, 11:20pm   #9
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It’s a ribeye from Costco. And I agree. Setting is key! And I love chimichuri! That I forgot about and is totally acceptable!
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Old 12-16-2020, 11:22pm   #10
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Only suckers eat Choice. Go Prime or go home
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Old 12-16-2020, 11:32pm   #11
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It’s a ribeye from Costco. And I agree. Setting is key! And I love chimichuri! That I forgot about and is totally acceptable!


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.
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Old 12-16-2020, 11:43pm   #12
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Only suckers eat Choice. Go Prime or go home
It is Prime!

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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!
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Old 12-16-2020, 11:51pm   #13
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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.
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Old 12-17-2020, 12:00am   #14
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Sounds like you know what you’re doing. Carry on.
Roger that
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Old 12-17-2020, 12:20am   #15
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[Raazor] Needs a pint of Heinz 57 sauce. And cooked to a crisp [/Raazor]










fixt
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Old 12-17-2020, 12:22am   #16
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No blood

7/10
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Old 12-17-2020, 1:45am   #17
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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!
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Old 12-17-2020, 7:15am   #18
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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?
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Old 12-17-2020, 4:37pm   #19
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What part of the horse do they use to make that?
It's the vas deferens
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Old 12-17-2020, 5:30pm   #20
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What part of the horse do they use to make that?
The part without the whip marks
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