Ribeye (Still #1)
I love Tenderloin, Chuckies, Brisket, Ground Beef, and any other cut of Beef, but #1 always was & always Will Be The Ribeye Steak (AKA Prime Rib).
So we have to set everything else aside at certain intervals, and just throw a Ribeye or a Rib Steak on the Grill.
It seems the older we get the cheaper it is to eat, because it doesn’t take as much to fill up as it used to.
Many years ago, I used to eat mine & then help Mrs Bear with the second half of her Ribeye.
Then after a few more years, I would just eat mine, and save Mrs Bear’s leftover Ribeye for my next day’s Supper.
Then years after that, Mrs Bear would have even more of her’s leftover, and I couldn’t eat all of mine either. So the next day I’d eat what I could of the leftovers, and save what’s left for the next day.
Nowadays we’re to the point where I only have to Grill one Ribeye for us to share, and there is still some of each of ours left for my next day, and usually enough for my whole Second Night’s Supper.
So that’s pretty much where we are now, so you can see what I mean about the costs. We started out nearly 51 years ago, with having to buy 2 Ribeyes for one night’s supper for each of us, and now we only need One Ribeye for one night’s Supper for Mrs Bear, and at least 2 night’s Suppers for Me. Many times there are even some side dishes left for a second or third night too.
I’ve pretty much switched to using “Soy Vay Island Teriyaki” as my Marinade of choice on our Ribeyes, so I usually either put it covered on a plate with the Marinade on it, and flip it now & then, or I just put it in a Gallon size Ziplock, and flip that a few times for anywhere between 3 hours & overnight.
Then all that’s left is the Grilling.
This time we had Spanish Rice on the Side, for both of us, and some leftover for The Bear.
Thanks for stopping in, guys & gals,
Bear
Marinating in Soy Vay Island Teriyaki Marinade:
After First Flip. Note I like to pour on the leftover Marinade from the bag, after the first 2 flips. That's what the juice laying on top is:
Working on the Grill Marks:
Getting There, in a Rare Southeast PA Sun:
Closer Look:
Time to remove---Now I'm hungry again!!
A look inside, while separating our Shares:
Bear's Supper, with Spanish Rice:
Bear's Second Night's Supper---Cut up Ribeye to bite sized pieces:
Add the Leftover Spanish Rice:
That's it---Bite-Sized Ribeye Pieces & Spanish Rice, for Bear's Second Night's Supper:
I love Tenderloin, Chuckies, Brisket, Ground Beef, and any other cut of Beef, but #1 always was & always Will Be The Ribeye Steak (AKA Prime Rib).
So we have to set everything else aside at certain intervals, and just throw a Ribeye or a Rib Steak on the Grill.
It seems the older we get the cheaper it is to eat, because it doesn’t take as much to fill up as it used to.
Many years ago, I used to eat mine & then help Mrs Bear with the second half of her Ribeye.
Then after a few more years, I would just eat mine, and save Mrs Bear’s leftover Ribeye for my next day’s Supper.
Then years after that, Mrs Bear would have even more of her’s leftover, and I couldn’t eat all of mine either. So the next day I’d eat what I could of the leftovers, and save what’s left for the next day.
Nowadays we’re to the point where I only have to Grill one Ribeye for us to share, and there is still some of each of ours left for my next day, and usually enough for my whole Second Night’s Supper.
So that’s pretty much where we are now, so you can see what I mean about the costs. We started out nearly 51 years ago, with having to buy 2 Ribeyes for one night’s supper for each of us, and now we only need One Ribeye for one night’s Supper for Mrs Bear, and at least 2 night’s Suppers for Me. Many times there are even some side dishes left for a second or third night too.
I’ve pretty much switched to using “Soy Vay Island Teriyaki” as my Marinade of choice on our Ribeyes, so I usually either put it covered on a plate with the Marinade on it, and flip it now & then, or I just put it in a Gallon size Ziplock, and flip that a few times for anywhere between 3 hours & overnight.
Then all that’s left is the Grilling.
This time we had Spanish Rice on the Side, for both of us, and some leftover for The Bear.
Thanks for stopping in, guys & gals,
Bear
Marinating in Soy Vay Island Teriyaki Marinade:
After First Flip. Note I like to pour on the leftover Marinade from the bag, after the first 2 flips. That's what the juice laying on top is:
Working on the Grill Marks:
Getting There, in a Rare Southeast PA Sun:
Closer Look:
Time to remove---Now I'm hungry again!!
A look inside, while separating our Shares:
Bear's Supper, with Spanish Rice:
Bear's Second Night's Supper---Cut up Ribeye to bite sized pieces:
Add the Leftover Spanish Rice:
That's it---Bite-Sized Ribeye Pieces & Spanish Rice, for Bear's Second Night's Supper:
