Hello everyone. I am finally contributing some meager content to this excellent forum. I was sitting here enjoying a nice glass of wine and a preparing a pretty exceptional cowboy bone-in rib eye tonight, while watching the Dallas Cowboys absolutely destroy the Oakland Raiders tonight (joking, it was 3-0), and decided to post it. I have really enjoyed all the other posts here so thought I would finally submit one. The difficulty level here was probably a 1 on a 10 scale, but the results were glorious.
A 2.5 pound cowboy cut. Excellent quality. I got it at the Meat House in Avery Ranch (Austin, Texas area) after playing golf up there on Saturday. A bit expensive, but most good stuff is these days.
Salt and pepper. A lot of salt.
This thing was pretty thick.
Egg at about 650-700 degrees. A nice cabernet - something from California.
Can you eat these things raw?
Pulled it at about 125. Let it rest for about 10 minutes.
Money shot. Delicious.
Have a good one!
I feel a whole lot more like I do now than I did when I got here.