Boneless ribeye from the back yard

One and a half minutes on a side. Turn once.

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10 Responses to Boneless ribeye from the back yard

  1. Oilman2 says:

    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!

    • Pat Lang says:

      I like them thicker but I had bought a box of frozen restaurant steaks from our dairy delivery service, “South Mountain Creamery.”

  2. Babeltuap says:

    Jealous. Having an outdoor kitchen and pool built right now. Gunnite starts Tues. 1.5 min on each side is the best.

  3. Carey says:

    Looks good! Ribeye’s my cut, and this post is a reminder to get a couple tomorrow.

  4. Mark Gaughan says:

    What did you have with it?

  5. Mark Gaughan says:

    I had steak for dinner, wow! Really?

  6. English Outsider says:

    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?

  7. A. Pols says:

    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.

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