TheFanatic
Washing Up
- Joined
- Dec 9, 2008
- Messages
- 70
I just joined, so I wanted to show what TheFanatic can do on the grill. TheFanatic is a Grillin Fool....
So here is a massive bone in ribeye. My celly is there for perspective:
More perspective:
That bad boy is between 24 and 26 glorious ounces.
All I did was add a little coarse salt and fresh cracked black pepper to this bad boy. To some this is all one needs. Normally I marinade my steaks, even filets. The key is using the right kind of marinade for the right kind of cut. But for this one, and for my first demonstration here I went with a simple, almost pure steak.
The cooking process is this, flame sear that bad boy over the coals on one side of the grill. Then pull it to the other side where there are no coals and bake it to the desired doneness. For me that is usually about 3 minutes of baking as I like it no more than medium rare and closer to rare if at all possible. Then let rest for the juices to settle down before slicing open and enjoying all that cholesterol filled goodness.
And when I say sear, I really mean sear. I don't jerk around with searing. I get the coals flaming hot and then I pour on some sort of veggie oil and flame sear my steaks.
For some perspective, this is a pic from another thread but it gives one some idea of how seriously I take flame searing. This is me last summer flame searing some steaks at my folks.
And now to the resting process:
Yes that is a standard size dinner plate. What am I having with my massive steak? A side of more delicious steak!?!? Who needs a side dish when you have this much beef!?!?!
Those of you who are not fans of rare or medium rare steaks usually get to this point and assume that the blood and juice is going to leak all over the plate when I slice it open. I will prove you wrong with what I like to call the money shot:
And a nice closeup of that lovely red flavor bonanza:
So here is a massive bone in ribeye. My celly is there for perspective:
More perspective:
That bad boy is between 24 and 26 glorious ounces.
All I did was add a little coarse salt and fresh cracked black pepper to this bad boy. To some this is all one needs. Normally I marinade my steaks, even filets. The key is using the right kind of marinade for the right kind of cut. But for this one, and for my first demonstration here I went with a simple, almost pure steak.
The cooking process is this, flame sear that bad boy over the coals on one side of the grill. Then pull it to the other side where there are no coals and bake it to the desired doneness. For me that is usually about 3 minutes of baking as I like it no more than medium rare and closer to rare if at all possible. Then let rest for the juices to settle down before slicing open and enjoying all that cholesterol filled goodness.
And when I say sear, I really mean sear. I don't jerk around with searing. I get the coals flaming hot and then I pour on some sort of veggie oil and flame sear my steaks.
For some perspective, this is a pic from another thread but it gives one some idea of how seriously I take flame searing. This is me last summer flame searing some steaks at my folks.
And now to the resting process:
Yes that is a standard size dinner plate. What am I having with my massive steak? A side of more delicious steak!?!? Who needs a side dish when you have this much beef!?!?!
Those of you who are not fans of rare or medium rare steaks usually get to this point and assume that the blood and juice is going to leak all over the plate when I slice it open. I will prove you wrong with what I like to call the money shot:
And a nice closeup of that lovely red flavor bonanza:
And she very well may be a legitimate newbie. I'm not saying she wasn't.
