Ok, T-bone or Prime Rib

[Greg55_99]

Egads I love a GOOD piece of beef. There's something about a nice slice of prime rib with aujus sauce that makes my putter flutter! Mind you I LOVE a good t-bone but it's the prime, medium, that's got my palate. Dang, I'm smackin' my lips just thinkin' about it. How about you?

Greg

[GoCubsGo]

Egads I love a GOOD piece of beef. There's something about a nice slice of prime rib with aujus sauce that makes my putter flutter! Mind you I LOVE a good t-bone but it's the prime, medium, that's got my palate. Dang, I'm smackin' my lips just thinkin' about it. How about you?

Greg

So many choices.
Porterhouse or beef tenderloin?

Can the answer just be yes please.

[O Really]

Aged ribeye. Rare.

[Greg55_99]

Don't get me started on the price of beef. I saw a roast in the supermarket on Monday for $44. I shudder to think what a nice piece of prime rib will run when the restaurants reopen. Anyways, it'll give me the opportunity to slide down to the dentist and get my steak chewin' tooth fixed. Can't do NOTHING without it.

Greg

[bannination]

Egads I love a GOOD piece of beef.
Greg

That's what she said!!!!

[O Really]

Yeah, I tried to stay with the question, but in truth, when I get a steak it's usually tuna.

[billy.pilgrim]

Yeah, I tried to stay with the question, but in truth, when I get a steak it's usually tuna.

one of many favorite ways

Hickory smoked for an hour at about 175. White pepper only, sometimes a little soy.
Shred leftovers for a dip

[O Really]

Yeah, I tried to stay with the question, but in truth, when I get a steak it's usually tuna.

one of many favorite ways

Hickory smoked for an hour at about 175. White pepper only, sometimes a little soy.
Shred leftovers for a dip

That sounds good. But what are "leftovers"?

[billy.pilgrim]

Yeah, I tried to stay with the question, but in truth, when I get a steak it's usually tuna.

one of many favorite ways

Hickory smoked for an hour at about 175. White pepper only, sometimes a little soy.
Shred leftovers for a dip

That sounds good. But what are "leftovers"?

Leftovers can be the meat left on the backbone after you fillet a 40 pounder on the boat.

[Ulysses]

I usually opt for rib-eye beef steak. Bone-in or boneless, both are good.

That said, since the pandemic reached full steam, I've noticed prices have shot up considerably. Not only that, but it's got a lot harder to find quality rib eye.

How do I make it?

Well, on the covered patio, in a cast iron flat square skillet with a series of ridges. Leaves nice grill marks on the steak. First I heat up the grill with the skillet over the central burner, high, until the temp gets to at least 350 (cover down). Then I plop on a rib steak for 3-5 minutes, depending on the thickness. Flip over and cook other side for 3-5 minutes. Halfway through that, lower the central burner to lowest setting, and cook another 3-5 minutes. Finally flip again and cook till the level of doneness is appropriate. I like my steak with a reddish pink interior, but I know some people like them more well done, or more rare.

Then let the steak sit for 5-10 minutes, on a covered warm plate, while sides are prepared. Veggies, potatoes, rice, whatever.

That was about two years ago. The pandemic has forced some mods.

Oh, and after the cooking is done, I sprinkle the skillet with plain table salt, brush away any debris, rinse with hot water, put back on lit grill to evaporate the water, and finally give it a coating of canola oil spray.

[O Really]

That's similar to the Ruth's Chris method, with a bit hotter grill and more butter.

[GoCubsGo]

So many choices.
Porterhouse or beef tenderloin?

Can the answer just be yes please.

Still stands.

[Ulysses]

That's similar to the Ruth's Chris method, with a bit hotter grill and more butter.

Who is Ruth's Chris?

[Ulysses]

So many choices.
Porterhouse or beef tenderloin?

Can the answer just be yes please.

Still stands.

No. I like rib eye. So sue me.

[GoCubsGo]

That's similar to the Ruth's Chris method, with a bit hotter grill and more butter.

Who is Ruth's Chris?

Google broken again?

[Ulysses]

That's similar to the Ruth's Chris method, with a bit hotter grill and more butter.

Who is Ruth's Chris?

Google broken again?

Why do you ask?

[O Really]

https://www.ruthschris.com/

[GoCubsGo]

That's similar to the Ruth's Chris method, with a bit hotter grill and more butter.

Who is Ruth's Chris?

Google broken again?

Why do you ask?

[Ulysses]

https://www.ruthschris.com/

Thank you, sir.

[Ulysses]

It's interesting that Ruthschris features primarily prime steak. I hardly ever buy prime at home, because it's so much more expensive than choice. And about 50 years ago a local meat counter guy advised me that choice is the way to go. I forget why. I've even bought select grade, and frankly it's OK too. I have noticed in the past couple of years a decline in the quality of choice.


There's a Ruthschris in Walnut Creek, about 25-30 miles away depending on what route (ruth?) one takes.