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re: Best Ribeye recipes
Posted on 3/5/13 at 3:34 pm to death valley driver
Posted on 3/5/13 at 3:34 pm to death valley driver
Rub with a little olive oil.....and hit it with a little sea salt and cracked pepper.
2
Posted on 3/5/13 at 3:38 pm to Rouge
not questioning your recipe, but i thought you weren't suppose to use brown sugar for grilling or broiling as it burns easily? Or is my Chargrill Oilless Turkey cooker manual full of shite?
Posted on 3/5/13 at 3:53 pm to tigerinthebueche
quote:
not questioning your recipe, but i thought you weren't suppose to use brown sugar for grilling or broiling as it burns easily? Or is my Chargrill Oilless Turkey cooker manual full of shite?
So the brown sugar raised flags but "marinating ribeyes in pickle juice" didn't?
Posted on 3/5/13 at 3:53 pm to tigerinthebueche
quote:1. using light brown sugar which has less molasses and decreases chance for burning
but i thought you weren't suppose to use brown sugar for grilling or broiling as it burns easily?
2. short amount of contact time with burner (only 2 minutes per side) also greatly reduces likelihood of burning
Posted on 3/5/13 at 4:22 pm to Rouge
this fricking thread, eh? My god. There should be no recipes for ribeye ever except salt and pepper. Whole ribeye might change, but gaddamn people. Ya'll would complicate boiling water.
Posted on 3/5/13 at 4:26 pm to Motorboat
quote:
Ya'll would complicate boiling water.
I use the microwave. Give me a sec to find the recipe.
Posted on 3/5/13 at 4:26 pm to TJG210
quote:
Rub with a little olive oil.....and hit it with a little sea salt and cracked pepper.
Absolutely this. Use a quality meat and proper heat. No crazy techniques required.
Edit: I actually put a thick crust of sea salt/pepper (personal preference). I will occasionally melt a little blue cheese on top if the meat is not prime. I had mixed results with steaks until I splurged for a good Weber grill. High even heat makes a huge difference.
This post was edited on 3/5/13 at 4:44 pm
Posted on 3/5/13 at 4:27 pm to OldSouth
I am gonna do some ribeyes tonight on the primo. Kosher salt and cracked pepper only.
Posted on 3/5/13 at 4:27 pm to mworld938
im going to have to make a you tube video on how to grill a ribeye. and sticky that bitch!
Posted on 3/5/13 at 4:32 pm to Rouge
quote:
empty out pickle jar
pour pickle juice into plastic container
place ribeyes in the container with the pickle juice. the vinegar will tenderize the meat, and the salt will help it retain its moisture.
store in fridge overnight
rinse really well the next morning
let steak get to room temperature. VERY IMPORTANT
grill at 400 degrees for 6 minutes on each side
while grilling, make sauce of 2 parts tomato sauce, 1 part apple cider vinegar, 1 part light brown sugar, and 1 part honey. simmer down until it gets to thick consistancy
brush on ribeyes for last 2 mniutes on each side
let rest for 15 minutes
enjoy!
The only thing that could make this story more of a troll job is if you talked about leaving a nice tip
Posted on 3/5/13 at 5:07 pm to CBLSU316
the driveman was crossing HIS fingers hoping the esteemed members of the F &D board could COOK up something alittle more creative than the "yeehaw nuttin better Dan salt an peppa wit a wee bit of A1" responses.
Anyway the driveman will probably try to take ON the Hawaiian ribeye to give himself a challenge. He'll let you knuckledraggers know how it turns out
DRIVEMAN OUT
Posted on 3/5/13 at 5:30 pm to death valley driver
quote:
Oh well, live and let live. I just can't understand why you'd ruin a ribeye with ketchup.
I eat steak at least once a week. Most of the time I do ribeyes.
Which usually just room temp with lots of kosher salt and pepper.
But every once in a while I like a ribeye and fries with ketchup.
I think it's a childhood thing because I remember doing that at the camp after a long day of fishing
This post was edited on 3/5/13 at 5:48 pm
Posted on 3/5/13 at 5:38 pm to cbtullis
Marinate with generous amounts of freshly chopped rosemary and garlic in olive oil, salt and pepper to taste when they are cooked
Posted on 3/5/13 at 5:45 pm to death valley driver
quote:
DRIVEMAN OUT
Posted on 3/5/13 at 5:48 pm to Rouge
quote:
place ribeyes in the container with the pickle juice. the vinegar will tenderize the meat, and the salt will help it retain its moisture
Posted on 3/5/13 at 6:41 pm to JAB528
If you want to put something on it put a good chimichurri sauce over it.
Posted on 3/5/13 at 6:41 pm to death valley driver
I've never understood how people think marinating a rib eye will improve it's taste. Unless it's a shitty piece of meat, kosher salt and fresh ground pepper are all that is needed. Cook to mid rare, rest for 5 minutes, then eat the hell out of it.
Posted on 3/5/13 at 6:48 pm to bbqguy
ketchup
Posted on 3/5/13 at 6:52 pm to bbqguy
Taste is subjective
Who are you to judge?
Who are you to judge?
Posted on 3/5/13 at 7:01 pm to CBLSU316
Yes, taste is subjective. You like your steak marinated in pickle juice overnight. He's just telling you, subjectively and like most rational people with working taste buds, that he wouldn't like that.
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