https://www.facebook.com/photo/?fbid=4391988710881668&set=a.668020723278504
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Wow…. we wound up a long job at a drilling rig testing experimental technology yesterday. I cooked for the crews (30 guys), and that is almost exactly what I cooked, albeit a little thicker.
Marbling is a great thing in beef – pity those who insist on ‘lean’ meat as a prerequisite for good eating!
Oilman2
I like them thicker but I had bought a box of frozen restaurant steaks from our dairy delivery service, “South Mountain Creamery.”
Jealous. Having an outdoor kitchen and pool built right now. Gunnite starts Tues. 1.5 min on each side is the best.
Looks good! Ribeye’s my cut, and this post is a reminder to get a couple tomorrow.
Carey
Better with the bone in.
What did you have with it?
Mark Gaughan
Salad
I had steak for dinner, wow! Really?
Colonel – that is the sauce based on the arrowroot/red wine roux? You are setting your readers, or this one at least, a high bar. But as I so often remind SWMBO when I attempt similar feats, a man’s reach must exceed his grasp or what’s a kitchen for?
Eye candy.. Looks so good and grilled ribeye was a life long favorite of mine, but, alas, I’ve largely lost my sense of taste and can’t really enjoy it anymore. Some of those simple things one doesn’t really appreciate until they’re gone.