Ribeye steak time.

"Svend" (svend)
11/01/2018 at 11:40 • Filed to: foodlopnik

After today’s visit to the butchers.

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Good slab of steak.

Nicely seasoned and resting.

Dauphinois potatoes and cauliflower cheese made and ready to cook while the steak rests a little longer.

All done ready to meet their maker, me.

Cauliflower cheese, potato dauphinois, garlic mushrooms and ribeye steak with a fantastic bottle of wine.

DISCUSSION (29)

CB > Svend
11/01/2018 at 11:51

My gods that looks perfect.

davesaddiction @ opposite-lock.com > Svend
11/01/2018 at 11:52

Yum...

shop-teacher > Svend
11/01/2018 at 11:52

I am literally drooling!

CalzoneGolem > Svend
11/01/2018 at 11:59

If one of us ever makes it to the other side of the pond we should have a meal together.

Svend > CB
11/01/2018 at 12:05

Thanks. It comes together quite easily. The sauces need some attention but it’s just putting it all together and concentrating on cooking the steak.

Svend > shop-teacher
11/01/2018 at 12:06

Sorry man.

Svend > CalzoneGolem
11/01/2018 at 12:08

Sounds good to me.

Wacko > Svend
11/01/2018 at 12:11

Want to come to Canada and cook my steaks and clean my cars?

Svend > Wacko
11/01/2018 at 12:18

Could be a plan. An English butler who cooks, cleans houses and cars, massage (backs, hands and feet) , etc... medically trained. I also did child care at school as I thought knowing how to raise a child was more important than showing a child how to draw a tree in a cubism style. Lol.

Wacko > Svend
11/01/2018 at 12:22

Well we do have 4 kids, all you have to do is learn French(guessing you might already)

Medical training might be good too from when I get a heart atack from all that great food you post

shop-teacher > Svend
11/01/2018 at 12:39

Don’t apologize!

Svend > Wacko
11/01/2018 at 12:41

Urgh, not French. Quite a bit of German, Polish, Dutch and to a lesser extent French. Lol.

SnapUndersteer, Italian Spiderman > Svend
11/01/2018 at 12:49

your salt game leaves a lot to be desired

SnapUndersteer, Italian Spiderman > Wacko
11/01/2018 at 12:49

omelette de fromage..... boom, French!

Svend > SnapUndersteer, Italian Spiderman
11/01/2018 at 12:53

There’s a good amount of salt on both sides, I set the grinder to quite a fine level and most got soaked in.

I set the pepper grinder quite fine too, but it’s not as fine as the salt grinder.

Gerry197 > Svend
11/01/2018 at 13:03

Looks perfectly cooked to me!

SnapUndersteer, Italian Spiderman > Svend
11/01/2018 at 13:08

Might I suggest a coarser salt and a longer salting period?

I’ve found that a day works wonders.

Also, salted butter and garlic and onions ;)

Svend > SnapUndersteer, Italian Spiderman
11/01/2018 at 13:21

I might change the grind level on the salt grinder to a similar level to the pepper grinder.

I’ve always just salted them for an hour before cooking.

I melt some butter and then spoon it over the steak just before taking the steak from the pan.

Last time I used a little too much garlic.

Wrong Wheel Drive (41%) > Svend
11/01/2018 at 13:35

Mmm I have a nice Ribeye in the fridge at home that I plan on cooking on Friday. Should be a nice post-hike meal when I get home. Not nearly as nice of a slab of meat as the one you have here, but I love a ribeye no matter what!

Svend > Wrong Wheel Drive (41%)
11/01/2018 at 13:42

I had intended on just the one, but the butcher still had the slab of meat out so I had her cut another one. Got two flat iron steaks ready for use too.

Enjoy your steak mate.