While my college freshman son was home for spring break I made he and his friends who came to "Spring Break in Michigan" T-Rex steaks. Last visit it was pizza, this time, steak. We bought a whole ribeye and trimmed and cut ourselves, so i was able to get them nice and thick. That cornbread box in the 1st picture was what I used as a gauge to get consistently thick steaks (1 1/2" I'd guess?).
My wife and I were worried they'd be too big, they looked like mini roasts, and we'd have leftovers, oh well, proves what we know. The consistency inside is amazing with this method. These look slightly less done than they actually were (iPhone camera is good but not great). It must have been tasty because a couple days later my wife announced she'd purchased another whole ribeye, and I should plan to cook these again soon.
As much as I like the dry aged ones I did a while back, these were spectacular.
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0 • Off Topic Disagree Agree LikeFor steaks we use Tastefully Simple's Season Salt. I have all of the Dizzy Pig blends, and this is still the runaway favorite.
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0 • Off Topic Disagree Agree LikeFor steaks we use Tastefully Simple's Season Salt. I have all of the Dizzy Pig blends, and this is still the runaway favorite. You can actually see the bottle behind the steaks in the 1st photo.
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0 • Off Topic Disagree Agree Likethose look amazing!
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0 • Off Topic Disagree Agree LikeFrom the Naked Whiz:
http://www.nakedwhiz.com/trexsteak.htm
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0 • Off Topic Disagree Agree Like- Spam
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0 • Off Topic Disagree Agree LikeBut: Cornbread in a box :whistle:
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0 • Off Topic Disagree Agree LikeAgreed, but I have to pick where I spend my time. I'll take a link to a good recipe if you can suggest one, and I'll give the extra effort a try.
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0 • Off Topic Disagree Agree LikeThe T-rex method is a favourite of mine
Shane
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0 • Off Topic Disagree Agree LikeB)
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0 • Off Topic Disagree Agree LikeYou're fortunate you're kid came home for break. My nephew goes to UMich and went to the west coast to play rugby matches instead of coming home.
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