I want to appoligize for my lack of posting, I do look in I swear, but real life has been keeping me busy. Oh and its damn HOT outside...LOL
So today being Father's Day, I fixed my Pop a steak for Supper. Sorry......... not too many pictures, but a steak doesn't need a lot of prep.
2 each, Prime cut ribeyes.
Prep, set out the meat for three hours before cooking to come to room temp., rub down both sides with salt and ground black pepper. One side add a touch of garlic. Rub it complete with farm fresh butter, its a prime ribeye, splurge! My secret, now I do a single pass with the Jacard. It pushed the spice and butter into the meat while guaranting mucho tender. Make sure and butter rub around the sides too! That fat just melts down so beautifully. Lastly about three or four drops, not shots, of Lea & Perrin's.
Fire up the pit, nice and hot, I threw in a few pecan shells and oiled the expansion metal.
Throw on those steaks!
All the sides are made and even heated up! Now I become the steak whisperer.
Damn I miss that smokie smell!
Flip 'em, I now understand you can do it more than once but with the short cook time I only got 3 flips. And a perfect medium rare piece of cow!
I used to always order my good steaks thusly (even in the most expensive resturants); "wipe its butt, knock off the horns and run it across the fire one time, if it don't moo when I fork it, its too done!" I did these a bit more medium rare, Pop's getting older....LOL
And the Bear view?
Let me 'splain whatcha see. That's obviously a beautiful steak, fresh cantaloupe, green peas & fresh carrots w/ little pickled pearl onions, and spicy fresh peach, maple, sweet taters. I didn't make bread, didn't wanta heat the house up.
Lastly, the man of the day, Minor league pitcher, WWII Vet.,self taught engineer, and will be 92 this year. My Pop.
Don't worry he always looks like that these days. Just a crusty old fart! LOL
Our car, he uses a walker to walk, the chair was because it was outside and we didn't know about seats. Complete originally restored 1931 Model A.
Happy Father's Day to one and all!
So today being Father's Day, I fixed my Pop a steak for Supper. Sorry......... not too many pictures, but a steak doesn't need a lot of prep.
2 each, Prime cut ribeyes.
Prep, set out the meat for three hours before cooking to come to room temp., rub down both sides with salt and ground black pepper. One side add a touch of garlic. Rub it complete with farm fresh butter, its a prime ribeye, splurge! My secret, now I do a single pass with the Jacard. It pushed the spice and butter into the meat while guaranting mucho tender. Make sure and butter rub around the sides too! That fat just melts down so beautifully. Lastly about three or four drops, not shots, of Lea & Perrin's.
Fire up the pit, nice and hot, I threw in a few pecan shells and oiled the expansion metal.
Throw on those steaks!
All the sides are made and even heated up! Now I become the steak whisperer.
Damn I miss that smokie smell!
Flip 'em, I now understand you can do it more than once but with the short cook time I only got 3 flips. And a perfect medium rare piece of cow!
I used to always order my good steaks thusly (even in the most expensive resturants); "wipe its butt, knock off the horns and run it across the fire one time, if it don't moo when I fork it, its too done!" I did these a bit more medium rare, Pop's getting older....LOL
And the Bear view?
Let me 'splain whatcha see. That's obviously a beautiful steak, fresh cantaloupe, green peas & fresh carrots w/ little pickled pearl onions, and spicy fresh peach, maple, sweet taters. I didn't make bread, didn't wanta heat the house up.
Lastly, the man of the day, Minor league pitcher, WWII Vet.,self taught engineer, and will be 92 this year. My Pop.
Don't worry he always looks like that these days. Just a crusty old fart! LOL
Our car, he uses a walker to walk, the chair was because it was outside and we didn't know about seats. Complete originally restored 1931 Model A.
Happy Father's Day to one and all!
