Chuck eyes, the poor mans ribeyes, are the way to go. Cheap and tasty.
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butter is always a good idea. i think it's better to add near the end to prevent burning though. i'll get the steak near to where I want it and then throw some butter, maybe some herbs in there, tilt pan and spoon melted butter over top until desired doneness is achieved.You can use fine ground salt pepper garlic and onion powders, and drop a big pat of butter in that scorching pan, and the searing steak and butter will trap some of the seasoning (plus a bit off added fat courtesy of the Plugra butter adds a little love)
That’s a fine method as well. Couple of whole rosemary twigs up in that sh!t as you douse the steaks with the lovebutter is always a good idea. i think it's better to add near the end to prevent burning though. i'll get the steak near to where I want it and then throw some butter, maybe some herbs in there, tilt pan and spoon melted butter over top until desired doneness is achieved.
You forgot the part about trimming the cap and throwing the rest of the ribeye away.Rib eye, no question. Look for one with a larger marbled cap, the part that wraps around the edge.
Dry the steak. Kosher salt and black pepper. Throw on a hot grill. Rotate 30 degrees after 3-4 minutes and cook for another 3-4 minutes (depending on grill temp). Dry before flipping (especially if on a pan) and repeat. Only use the lid if it's 2"+. Shoot for medium rare, unless you're a cretin.
Let it rest for 5 minutes. Slice into 1/2" slices across the grain, something about that really opens up the flavor.
A cast iron grill pan (with ridges) is the jam if you are cooking indoors. You can get diamond grill marks on both sides
I must try this Keens you speak of.How can you be so worldly and yet haven’t eaten a steak at Wolfgang or Luger or for Christ sakes even Benjamin’s or keens? Sparks even as overrated as it is… Ruth’s Chris? Sheeeeeeiiyit they took those corner kids in west Baltimore to a Ruth’s Chris in season fo, and that’s the best you got?
my man you need a schoolin in proper steakhousing projects
Their mutton chop is their rightful claim to fame…it’s a giant fukking chop and you gotta love you some sheep meat. It’s young mutton, so really closer to a lamb chop in flavor and mouth feel, but when that 20 oz Chop hits, it’s like the size and shape of an aluminum lunch box from the 80s. Bone in. Served with mint jelly or mint sauceI must try this Keens you speak of.
Yabba dabba doo!Their mutton chop is their rightful claim to fame…it’s a giant fukking chop and you gotta love you some sheep meat. It’s young mutton, so really closer to a lamb chop in flavor and mouth feel, but when that 20 oz Chop hits, it’s like the size and shape of an aluminum lunch box from the 80s. Bone in. Served with mint jelly or mint sauce
Their cow steaks are phenomenal, don’t get me wrong, but I have some strong opinions regarding the highest echelons of New York steak houses, so the bar is high. Keens has authentic atmosphere, great but not the very best steak, and then of course the famous mutton chop. extra points for the long and storied history of the place…oh and their lobster bisque has a zesty kick to it that most steak joints do not have in theirs
Worldly???How can you be so worldly and yet haven’t eaten a steak at Wolfgang or Luger or for Christ sakes even Benjamin’s or keens? Sparks even as overrated as it is… Ruth’s Chris? Sheeeeeeiiyit they took those corner kids in west Baltimore to a Ruth’s Chris in season fo, and that’s the best you got?
my man you need a schoolin in proper steakhousing projects