I do... It is the greatest steak ever invented! If that steak were a girl I'd ask it to marry me.
If I'm off base here please advise.
EDIT:
So much so that I'm going to BREAK my beef boycott and go get my some ribeye tomorrow and GRILL IT! Salt and fire....
No, you are not off base. I totally agree about it being the best of all steaks! You do know that Costco carries Prime Ribeye. They will not cut steaks to order but will cut the Ribeye roast to order and when you get home you can cut it to your favorite thickness. How do I know?? If you can't figure it out I am not telling you!!
I loooove prime rib and the best steak I've ever eaten was a bone-in ribeye at Del Frisco's in Las Vegas - several years in a row on Super Bowl weekend.
I've been waiting on having time and watching a few more YouTube videos to get up some confidence before buying a whole ribeye from Costco and breaking it down - price is down to $7.89/lb (for Choice) and they're about 16-18 lbs. Maybe next weekend.
And the Costco Choice is excellent. TB, that is the way to do it. I always get however many ribs there are bone in steaks. The spacing of the bones mean there will be a few bone out steaks also. I like mine to be 1.5" Awesome!!!
You are kinda out in the country up at the camp aren't you Jon. I know in the country the gas station is really a country store and I have stopped being surprised at what they have in those places. I remember one in Meadows of Dan, VA that had awesome steaks from a local farmer and they were inexpensive to.
When we were living out in Palmdale, CA we found a little butcher shop that had Prime ribeye. I paid dearly but maybe twice a month was ribeye for supper.
When we were living out in Palmdale, CA we found a little butcher shop that had Prime ribeye. I paid dearly but maybe twice a month was ribeye for supper.
Huskee definitely knows this, because he gives me grief for it all the time, but at the Pit Boss Manor we have ribeye pretty much every Friday night. If not ribeye, it's some other steak. Friday night steak night!
Huskee definitely knows this, because he gives me grief for it all the time, but at the Pit Boss Manor we have ribeye pretty much every Friday night. If not ribeye, it's some other steak. Friday night steak night!
Palmdale was in 08-09 time frame and i had the same health issues then meaning I have to limit my red meat intake. Darn it!! When i was younger it was a steak a week. Proud of you Dave for picking up the ball and running with it.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
...I heard my name and came running..... Ribeyes have long been my favorite too. Snake River Farms sells eye of ribeye, Wagyu. ($$$) Wow, can you imagine eating that? No fat band in the middle just pure eye goodness.
I haven't had a steak in a long time. PIT BOSS HAS though!~
...I heard my name and came running..... Ribeyes have long been my favorite too. Snake River Farms sells eye of ribeye, Wagyu. ($$$) Wow, can you imagine eating that? No fat band in the middle just pure eye goodness.
I haven't had a steak in a long time. PIT BOSS HAS though!~
I think that band of fat helps give the ribeye its unique flavor and it just wouldn't be a ribeye without it. That is just my not so humble assessment (after eating hundreds of pounds of steaks over multiple decades) of ribeye steaks.
Fat is flavor…but I'm a teacher so Wagu is a rarity. But I have enjoyed it's silky smooth tenderness and flavor. Ribeye, pound for pound is the best steak there is bar none. I like taking the left over bones and making it into demi glaceay or highly condensed beef broth. It actually becomes a gelatin after you cook it down long enough. Great in stews!
My pit is coming up to temperature for pork butt. I am hovering and watching the stokerlog software, fascinated by the updates and that I can see the fan is running and temp is coming up. Went to the wholesale club yesterday so I am going to also try a practice turkey tomorrow. I'll probably do a couple of them before thanksgiving so I know exactly what I am getting into.
My pit is coming up to temperature for pork butt. I am hovering and watching the stokerlog software, fascinated by the updates and that I can see the fan is running and temp is coming up. Went to the wholesale club yesterday so I am going to also try a practice turkey tomorrow. I'll probably do a couple of them before thanksgiving so I know exactly what I am getting into.
-Alden
I am interested in your turkey. From rub to your cooking technique.
You will be disappointed in my prep and smoking. No rub and 225 until it's done. I have been cooking chickens that way and really like the flavor. We'll see how it goes with the turkey, that's why it's called practice. -Alden
I think I understand and know what it feels like to love RIBEYE......... By only problem is I like buying the thick cuts and my wife is the "well done" kind and I'm medium rare. Waste of money.
Making my mouth water thinking about the ribeye I'm going to buy. Ernest - are those the Craycort cast iron grates you've got there? How do you like them? I was thinking about getting a set, maybe with a griddle insert.
Just cooked Meathead's "Sweet Georgia's Brown Smoked Yard Bird" using chicken quarters. I smoked the meat on the Hasty Bake at 325F (give or take) using Hasty Bake lump charcoal and pecan wood chunks. Served with black beans and fried polenta smothered in a tomato and olive ragout. Meal was gosh darn amazin!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
How do I know??
If you can't figure it out I am not telling you!!
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