Sunday, August 8, 2010
Bone in Rib Eye Steaks Vary Tender
I found these in the sale bin of the Meat Section of the
market, they were thick and looked ok. I rubbed
Salt and Pepper on both sides
I decided to use a recipe out of a new Cookbook that my
wife Jackie bought me Serious Barbecue by Adam Perry
Lang (Salt and Pepper Dry-Aged Cowboy Cut Rib Eye)
on pg. 121.
Started with Baked Russet Potatoes @425* for 1-hr.
on a raised grid
Steaks went on the CI grate for 3-min. a side and
adjusted for grill marks @ 90 sec. then turned over.
3 min. on the other side.
Made a Herb Bundle of Rosemary and Thyme
On a raised grid kept mopping the butter with the
Herb Bundle until the Steaks were 128* internal
Going to let them rest for 10-min.
Rubbed with fresh garlic.
Some Italian Parsley
Then finished with Natural Sea Salt the I got from
Served with a Baked Potoe with butter and chives
A mighty fine and tender Rib-Eye.