FOUND SOMETHING NEW TO ME SO THOUGHT I'D POST SOMETHING BESIDE JOKES, BEEN AWHILE. LAST WEEK I PROCESSED THE 22LB STANDING RIB ROAST I BOUGHT AT LAST YEARS XMAS PRIME SALES FOR $4.75LB, WON'T EVER SEE THOSE PRICES AGAIN.
GOT IT SQUARED UP AND SLICED OUT 11 BONELESS RIBEYE STEAKS, 1&1/2" THICK, SAME AS ALWAYS. I LIKE TO SEASON WITH S&P, VAC-SEAL AND SPEND THE NIGHT IN THE FRIDGE BEFORE HEADING OFF TO THE FREEZER
FIRST STEAK WEIGHED IN AT 24.5OZ, THEY'RE ALL ABOUT THE SAME, TAKE A LITTLE PLATE SPACE
EARLIER THAT MORNING I WHIPPED UP A BATCH OF FRESH SEMOLINA FETTUCCINI, THAT COMES INTO PLAY LATER
OH YEAH, WHAT STARTED THIS. I SAW A SHOW SOMEWHERE THAT THE GUY COOKED A RIBEYE STEAK IN A 700º CI SKILLET, FLIPPING EVERY 30 SECONDS UNTIL DESIRED DONENESS, I LIKE 'EM ON THE RARE SIDE OF LIFE. I KEEP MY BLACKSTONE AND PROPANE BURNER OUT ON THE COVERED PATIO, NEVER WET, NEVER TOO DARK TO COOK. 12" SKILLET WEIGHS ABOUT 5-6 POUNDS, 55 YEARS OLD NOW
AFTER A LITTLE OLIVE OIL RUB I DROPPED THE STEAK INTO THE SCREAMING HOT SKILLET, FLIPPED EVERY 30 SECONDS, PULLED AFTER SIX MINUTES AND THEN OFF TO THE KITCHEN ISLAND TO REST WHILE THE SIDES GOT READY TO GO. TOO BUSY FOR MORE PICS
MY MK-4 TOLD ME THE IT WAS 127º, I WAS FEELING FAIRLY CONFIDENT AT FIRST SLICE, THAT FATTY LITTLE HUNK OF MEAT ON THE BOTTOM OF THE STEAK GOES TO MY BOY BOB. SLICED AND PLATED UP WITH SOME CREAMED SPINACH AND FETTUCCINI ALFREDO, NICE GLASS OF CAB TO WASH THINGS DOWN. I WAS PRETTY DARNED HAPPY!
THIS IS DEFINATELY A GO-TO STEAK METHOD FOR ME FROM NOW ON. REPEATABLE EVERY TIME AND THE SKILLET SEEMS TO IMPART IT'S OWN SPECIAL FLAVOR NOT TO MENTION THE EASY CLEAN-UP. WELL THAT'S WRAP, HOPE Y'ALL HAVE A GREAT NEW YEARS, STAY SAFE.
GOT IT SQUARED UP AND SLICED OUT 11 BONELESS RIBEYE STEAKS, 1&1/2" THICK, SAME AS ALWAYS. I LIKE TO SEASON WITH S&P, VAC-SEAL AND SPEND THE NIGHT IN THE FRIDGE BEFORE HEADING OFF TO THE FREEZER
FIRST STEAK WEIGHED IN AT 24.5OZ, THEY'RE ALL ABOUT THE SAME, TAKE A LITTLE PLATE SPACE
EARLIER THAT MORNING I WHIPPED UP A BATCH OF FRESH SEMOLINA FETTUCCINI, THAT COMES INTO PLAY LATER
OH YEAH, WHAT STARTED THIS. I SAW A SHOW SOMEWHERE THAT THE GUY COOKED A RIBEYE STEAK IN A 700º CI SKILLET, FLIPPING EVERY 30 SECONDS UNTIL DESIRED DONENESS, I LIKE 'EM ON THE RARE SIDE OF LIFE. I KEEP MY BLACKSTONE AND PROPANE BURNER OUT ON THE COVERED PATIO, NEVER WET, NEVER TOO DARK TO COOK. 12" SKILLET WEIGHS ABOUT 5-6 POUNDS, 55 YEARS OLD NOW
AFTER A LITTLE OLIVE OIL RUB I DROPPED THE STEAK INTO THE SCREAMING HOT SKILLET, FLIPPED EVERY 30 SECONDS, PULLED AFTER SIX MINUTES AND THEN OFF TO THE KITCHEN ISLAND TO REST WHILE THE SIDES GOT READY TO GO. TOO BUSY FOR MORE PICS
MY MK-4 TOLD ME THE IT WAS 127º, I WAS FEELING FAIRLY CONFIDENT AT FIRST SLICE, THAT FATTY LITTLE HUNK OF MEAT ON THE BOTTOM OF THE STEAK GOES TO MY BOY BOB. SLICED AND PLATED UP WITH SOME CREAMED SPINACH AND FETTUCCINI ALFREDO, NICE GLASS OF CAB TO WASH THINGS DOWN. I WAS PRETTY DARNED HAPPY!
THIS IS DEFINATELY A GO-TO STEAK METHOD FOR ME FROM NOW ON. REPEATABLE EVERY TIME AND THE SKILLET SEEMS TO IMPART IT'S OWN SPECIAL FLAVOR NOT TO MENTION THE EASY CLEAN-UP. WELL THAT'S WRAP, HOPE Y'ALL HAVE A GREAT NEW YEARS, STAY SAFE.
