Ribeye for dinner...
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Originally Posted By: Pop_Rivit
Our local locker had ribeyes this summer for $4.50/pound. Grass/pasture raised local beef-none of the box store, frozen once, who knows where it was raised garbage. Grilled up so tender you didn't need a knife or any seasoning.
What locker do you use? I might have to look into that since its close. Story City?
Our local locker had ribeyes this summer for $4.50/pound. Grass/pasture raised local beef-none of the box store, frozen once, who knows where it was raised garbage. Grilled up so tender you didn't need a knife or any seasoning.
What locker do you use? I might have to look into that since its close. Story City?
Whenever I cook a ribeye it'll look like the one in 4WD's picture above.
Years ago my Mom, who was dying of cancer, dispatched me to the store for precut ribeye steaks which were on special.
The butchers were friendly and cut me thicker ones for my Mom.
I bought a few myself.
They tasted like rancid urea...elephant groin scrapings on a hot Summer's day. I considered going vegetarian. It was a foul experience.
I figured, "They gotta be better than this or people wouldn't worship them as they do". I was puzzled.
I'm due to try it again. Kira
Years ago my Mom, who was dying of cancer, dispatched me to the store for precut ribeye steaks which were on special.
The butchers were friendly and cut me thicker ones for my Mom.
I bought a few myself.
They tasted like rancid urea...elephant groin scrapings on a hot Summer's day. I considered going vegetarian. It was a foul experience.
I figured, "They gotta be better than this or people wouldn't worship them as they do". I was puzzled.
I'm due to try it again. Kira
4wd
$50 site donor 2026
Might be my last one on the old pit - rigged up the electric smoker with Bluetooth today 
Originally Posted By: CT8
I buy grass fed non grain finished off beef. They feed beef the same garbage they feed people. Taste eggs that eat bugs and vegetation as compared to factory farmed eggs.
I grew up raising my own chickens and eggs and when I went to college bought store eggs. No comparison at all, the store eggs are pale, light yellow yolk and no flavor. I only buy farm fresh eggs from a local supplier for $2/dz. The flavor and color are so much better.
I buy grass fed non grain finished off beef. They feed beef the same garbage they feed people. Taste eggs that eat bugs and vegetation as compared to factory farmed eggs.
I grew up raising my own chickens and eggs and when I went to college bought store eggs. No comparison at all, the store eggs are pale, light yellow yolk and no flavor. I only buy farm fresh eggs from a local supplier for $2/dz. The flavor and color are so much better.
'Now this is how dinner is done.
Ribeye with brown sugar, soul seasoning, Cajun seasoning with a bit of kick and Lea and Perrin's added to it while it cooked.'
^ Sorry, but for me, a little Kosher salt 30 minutes prior to grilling. With all the seasonings you added, a big chunk of Spam would most likely taste the same as that beautiful Ribeye you just ruined. My $02
Ribeye with brown sugar, soul seasoning, Cajun seasoning with a bit of kick and Lea and Perrin's added to it while it cooked.'
^ Sorry, but for me, a little Kosher salt 30 minutes prior to grilling. With all the seasonings you added, a big chunk of Spam would most likely taste the same as that beautiful Ribeye you just ruined. My $02
NYE dinner will be a large, reverse seared ribeye, twice baked potatoes, and a nice quality Zin. Perfection!
What, pray tell, does reverse searing a ribeye entail? Kira
Originally Posted By: Johnny2Bad
Obviously you disagree, but in my kitchen / grill, it's Salt, Pepper, Heat.
Anything else added, in my opinion, is for people who don't like the taste of Beef or are somehow forced to use a Steak of a grade not suitable for grilling (at least USDA Choice / Canada AAA, if not USDA Prime / Canada Prime). Plus, a proper Steak is always Bone-In.
Amen! Salt and Pepper is all that's needed to get the best tasting steak, anything else and your just tasting all the seasoning you slathered the steak with.
Obviously you disagree, but in my kitchen / grill, it's Salt, Pepper, Heat.
Anything else added, in my opinion, is for people who don't like the taste of Beef or are somehow forced to use a Steak of a grade not suitable for grilling (at least USDA Choice / Canada AAA, if not USDA Prime / Canada Prime). Plus, a proper Steak is always Bone-In.
Amen! Salt and Pepper is all that's needed to get the best tasting steak, anything else and your just tasting all the seasoning you slathered the steak with.
Originally Posted By: Kira
What, pray tell, does reverse searing a ribeye entail? Kira
Reverse sear is to cook a piece of meat at low temp (200-225°F) until it approaches finished temp.
Then sear the steak quickly before serving.
What, pray tell, does reverse searing a ribeye entail? Kira
Reverse sear is to cook a piece of meat at low temp (200-225°F) until it approaches finished temp.
Then sear the steak quickly before serving.
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