Favorite Cut Of Steak And How You Prepare It

Status
Not open for further replies.
Originally Posted By: BlueOvalFitter
Originally Posted By: UG_Passat
ribeye. Medium rare... just enough to cook the fat (additional flavor).

Nothing fancy... salt & pepper and a good sear on both sides. Maybe finished with some herb compound butter

What is "COMPOUND" butter?
21.gif

I have seen a few members mention it.


Fancy term for soft butter mixed with other stuff such as salt, pepper, herbs, spices, maybe some olive oil, etc.

Then it is wrapped in plastic wrap, rolled into a sausage like shape, and then chilled. When served, you cut a slice off and place on top of the warm meat.

You can also use it as a cooking ingredient when frying things.
 
Originally Posted By: Blkstanger
Rib Eye grilled by me. Only add a little salt and pepper, Nothing else.


That's the way to do it, get that full grilled taste from the meat.
thumbsup2.gif
 
Ribeye,

Melt butter in cast iron skillet. Season both sides with Montreal Steak Seasoning.

When butter is melted, sear each side 90 seconds.

Toss cast iron skillet in broiler for another 2-3 minutes/side depending on the thickness of the steak>

Remove and let rest 5 minutes while I get all other sides together.
 
Status
Not open for further replies.
Back
Top