re: A Man and His Grill: Tomahawk Ribeye

Dude...... that looks freaking amazing! Nice job!

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Don't see the purpose of offing a great steak with butter. Ala Ruth's Chris. Pas Bon.

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Then maybe you shouldn't do it.

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I was hoping someone would tell my why they like butter on a Ribeye?

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Because it tastes good?

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I've just never seen the point.

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Then don't do it.

I like Ruth's because the steaks are almost always cooked right. I order medium rare and they come out perfect and juicy. What I really like about Ruth's is that plate because not only is my steak cooked right...it is still warm. When I cook steaks at home and let them rest, they get cold. What's the trick to letting the juices redistribute but at the same time, stop (or slow down) the cooking process? I've tried the warmind drawer and I have tried tenting with aluminum foil. Neither of those are as good as that hot plate. What does everyone else do?

Aren't their plates metal?

I think they are a thick white glass.

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I currently reside in Canada. So I deal with the measurement system.

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Do you then affectionately call the LSU coach Les Kilometers?

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When I cook steaks at home and let them rest, they get cold. What's the trick to letting the juices redistribute but at the same time, stop (or slow down) the cooking process? I've tried the warmind drawer and I have tried tenting with aluminum foil. Neither of those are as good as that hot plate. What does everyone else do?

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Reverse sear. You let the steak rest before you sear it, and then sear it for a couple of minutes and eat immediately. The seared crust is hot and crunchy...

Print the shirts!