Mine are funny lookin’ - got ‘em at Costco and they were trimmed a little oddly but they are prime and will be delicious!! 🔥🔥🐿️
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Dry brined and resting comfortably! Wild Fork Aged Black Angus Cowboy Cut.
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I can't play tomorrow, previous important engagement...so i hope it's ok if I play tonight?
62-day wet aged ribeye from Creekstone. Dry brined ahead of time, a little Big Bad Beef Rub and extra black pepper, pellet cooker to 110, seared on the Flatrock to 130ish. All in daylight now (YAY!). Wife & I split a 12 oz'er. Kids each got their own.
Sides were oven-roasted Brussels sprouts w/ extra pepper, garlic mashed taters, and a 2019 Napa Cabernet sauvignon.
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knew I was supposed to stop at the store tonight for some reason, oh well... maybe next yearComment
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SheilaAnn tbf I might have made the right choice, nothing I woulda got locally would have satisfied me like some of the amazing steaks I've seen so far.
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We were invited to our son’s house tonight and guess what he had planned? Yup. Good thing too because I spaced out on the date for this and hadn’t shopped for the rib eyes. I forgot to take plated photos but here is what he started with. He did a reverse sear on the kettle with SnS. They were perfect.
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Tomorrow!!!
Look fer a new post to show the goods!!! Wib Eye Day!!!Comment
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So…no ribeye for me tomorrow…it’s galavant Saturday and we will be visiting our favorite hot dog parlor with some friends. So I think Sunday will be the day for ribeye!
but love seeing these preps and cooks for this day!Comment
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Happy Ribeye Day to all !! Being as how it was my B'Day as well, we feasted and feasted well. In fact my favorite dessert, Tiramisu, was never officially eaten by me. I ate so much food that I literally passed out in my recliner before I could have coffee and dessert.
(I gotta quit doing that).
Anyway it was a great and marvelous day all around. And thanks again for everyone who wished me a happy day in another post, I am humbled and honored by the recognition.
Alright enough intro, you want to see the food. Began with a couple of 2" thick ribeyes (nothing special, got them at Costco). Slowly added Best Stop smoked boudain and Kruez German sausage from the hill country to the gill. Gawd I love cooking live fire over post oak !!
After grilling the meat and the sausages, I shoved those aside and got my shrimp down. Grilled shrimp had a chimichurri seasoning of my concoction. Only took a few flip flops to get them done. For those of you who don't often grill shrimp, a little tech tip. Get them barely translucent with a little char or color but don't try to finish on the grill. Rather let them sit tented and the carry over brings them to soft and succulent. Otherwise you get rubber bands
Final results were as expected, the clan devoured the tray. of food. I also picked up a side dish idea after tasting its equivalent at Interstellar BBQ in Austin last week. I made a pimento creamed corn (kinda made up my own version) and served it along side the meat as not to create total meat sweats
Oh and believe it or not, there are a couple of steaks hidden deep in that pile of food !!!
Again, a great day was had by me and mine. Thanks FireMan for the idea, it just so happens that ribeyes were on our menu to begin with. If you believe in kismet, then it all fell into place on April 27, 2024.
Looking forward to seeing more results !!!Comment
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Ok folks - I got this done yesterday and did my National Ribeye Day cook on the kettle!
I started off thinking I was gonna do a reverse sear on these bad boys… cut from a prime rib in December, thawed and dry brined yesterday morning.
After I got them out there, I realized they were a little thin at 1” so I just did cold grate spinning until they were done!
All in all, with just salt and pepper these were two mighty fine steaks, and Yvonne, normally a sauce girl, didn’t even ask for any steak sauce…
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