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Ribeye with just Salt &Pepper who would of thought
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Ross in Ventura
Posts: 7,234
On the Egg @450*
Pulled @ 125* internal
Served with fresh green beans. I forgot how good a steak with just salt and pepper tasted
Thanks for looking
Ross
Comments
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Looks great Ross. That's how I always cook steak.
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Thanks for posting Ross! Love em like that!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Looks like a nice cut of meat!
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Looks good, Ross. That's how I usually season mine. Once in a while, I'll sprinkle some fresh chopped tarragon on it too. Nice touch.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
That is about the only way I cook them anymore.
Fresh green beanies already.
How is the Earth Boxes going?
Mike -
Ross,
I'm sure there was some genius that has had the idea before.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=862155&catid=1
SteveSteve
Caledon, ON
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A genius, huh?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
You just made my dinner plans for tomorrow night!!
Already have a spatchchock chicken on tonight. -
Thanks, Jackie and I forgot how good they they were
Ross -
You are welcome Molly
Ross -
Thanks Jason
Ross -
Thanks Michael
Ross -
When Ku and I first got married, a friend of his moved into the basement....he would show up for dinner and rave about the baked chicken with "exotic spices" ...just salt and pepper
to this day, we still refer to "exotic spices" when we prepare something with JUST S&P
Ribeye sure looks exotically delish!! (no porn there, Tweev) -
I took these just for you Mike, the earthbox and upside-down tomato plants are doing really well
Ross -
Its good to go back to the classics Steve
Ross -
I'm glade to of been some help
Ross -
Yeah, sometimes get caught up on the experimentation craze and forget what the basic taste like. At times I go back to salt and pepper for the burgers; enough of the weber gourmet seasonings and the montreal rubs. Nice rib eye.
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Thats funny Kari :laugh:
Ross -
Thanks rosros
Ross -
Always fun to look at great pics like these.....
Thanks for sharing.
Daniel -
Hey Ross,
You bet. My wife only wants S&P on here egged food especially beef, chicken and pork. I get to use some rubs on seafood. Go figure. :laugh:
Good lookin' meal. -
It was my pleasure Daniel, thanks
Ross -
Thanks Bill, I have been using a lot of rubs and got off tract
Ross -
You bet, Ross. That's the way to go. I've sprinkled on the seasonings, etc. but the good old s&p can't be beat.
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Thanks Eggsoteric
Ross -
I went back to the classic salt and pepper steak tonight also. I cooked a sirloin and New York Strip. Hard to beat classic salt and pepper.
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I'm beginning to think that simple is best, My Friend. Sometimes the flavors just need to escape without being hidden by something else. Nice cook.
Mike -
Great looking steak, simple and sure looks good.
You sure do have a great collection of seared steaks all very well done.
GG -
Thanks Mike, you could very well be right
Ross -
Thanks Kent, I do enjoy them
Ross
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