Well, we've crossed the rubicon, sort of - Rubbed them with 3 different rubs and got some ingredients for a board sauce and a horseradish cream sauce.
I'm usually awful about taking pictures and even worse at my plating skills, but I'll take some photos so you can see how it goes. Fingers crossed!
- Eye of Ribeye got Meathead's Beef Rub and will be served with horseradish cream sauce and will be cooked indirect and finished over high heat. I'm thinking this'll take 1.5hrs to bring up to 115 before searing
- Ribeye Cap got a steak rub from our butcher shop (I think it's basically Montreal seasoning) and will get cooked hot and fast, direct when searing the Eye of Ribeye
- Complexus got rubbed with Meat Church Holy Cow and will be sliced and served with the board sauce drizzled on it. Thinking I'll bring it up to temp a little before searing along the other two. I figure this'll only take 1/2 hour to bring up to temp since it's so small.
I'm usually awful about taking pictures and even worse at my plating skills, but I'll take some photos so you can see how it goes. Fingers crossed!
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