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ribeye + mini = tasty

Hungry CelesteHungry Celeste Posts: 531
edited 1:22PM in EggHead Forum
OK, I rarely ever eat ribeye (too fatty, and the fat is usually still pale/flabby when cooked as rare as I like), but my better half purchased one and didn't end up cooking it, so I "had" to eat it or throw it out. After some judicious trimming (it ended up in two pieces), I tossed the steak on my Mini with nothing more than Montreal steak sprinkle & a few drips of worcestershire....and it was damn good. Between the trimming & the Mini's charring of the remaining fat, I achieved a ribeye with almost crispy fat AND plenty of red-to-pink inside.p6040311.jpgp6040313.jpg


  • Village IdiotVillage Idiot Posts: 6,958
    That looks wonderful, Celeste !!! There looks like some sauce on the finished product. N'est pas?


    Dripping Springs, Texas.
    Just west of Austintatious

  • No sauce, I just rested the steak a bit while I heated the potatoes. Lots of moisture/fat pooled up on the surface...perfect for soaking up with the potatoes.
  • Lei'd-n-EggLei'd-n-Egg Posts: 289
    Looks great. I love a good marbled ribeye.

    So the question is, do you think you'll be eating more ribeyes in the future? B)
  • Ha, the answer is still probably no. I'd always choose a hanger steak or sirloin flap or skirt steak over ribeye...
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