"AestheticsInMotion" (aestheticsinmotion)
10/02/2020 at 01:23 • Filed to: None
10
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"AestheticsInMotion" (aestheticsinmotion)
10/02/2020 at 01:23 • Filed to: None | 10
| 19 |
(update) cooked the ribeye. Hands down the tastiest steak I’ve ever cooked. Again courtesy of my local butcher.
I no longer have much interest in cuts that are not ribeye. The fat dissolved almost instantly upon hitting m y tongue, and each bite was just bursting with flavor. II’ll take this over the Kobe new York strip steak from last week any day! Less than half the price too! I’m going to try getting my hands on a 2" thick cut next week...
I gotta remember to grab my cast iron pans from storage. My roommate’s old warped non-stick stuff is pretty bad.
(original post)
I was planning on cooking for four tonight.
Everybody bailed! Guess I’ll be forced to eat this ribeye and strip myself. Such a shame.
I’ve got a super spicy homemade ginger syrup simmering on the stove, which will be used for Moscow mules. Or maybe some whiskey. Or... Cider? Hell. It’s been a long month. Let’s try all three.
The ribeye was liberally salted and peppered, and put in the fridge for about five hours on the reccomendation of a few of you. The NY strip got rubbed down with my favorite spice, and marinated in Thai sweet chili sauce.
After last time, I’ll definitely be hitting the ribeye with the ol’ reverse sear again. Undecided on how to cook the strip.
Anyhoo, time to start drinking.
Chariotoflove
> AestheticsInMotion
10/01/2020 at 22:37 |
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My heart goes out to you in your plight.
flatisflat
> AestheticsInMotion
10/01/2020 at 22:42 |
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Aw shoot, this was tonight?! I’ll be right there!
ClassicDatsunDebate
> AestheticsInMotion
10/01/2020 at 22:42 |
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That’s too bad. Sometimes solo steak is good steak. Enjoy.
Steve in Manhattan
> AestheticsInMotion
10/01/2020 at 22:52 |
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That ribeye seriously needs my attention. Just Fedex it to 170 ...
Noodles
> AestheticsInMotion
10/01/2020 at 22:56 |
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I love a good ribeye. I cook em real slow so the fat just dissolves into flavor.
nFamousCJ - Keeper of Stringbean, Gengars and a Deezul
> AestheticsInMotion
10/01/2020 at 23:05 |
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Steak n eggs in the morning my friend.
Deal Killer - Powered by Focus
> AestheticsInMotion
10/01/2020 at 23:11 |
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Wow. That looks real tasty. Fuck you.
Now, If you’ll excuse me, I have to go to the bathroom, for the 10th time tonight. You enjoy that steak.
CompactLuxuryFan
> AestheticsInMotion
10/01/2020 at 23:18 |
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The thought of bailing on that does not register with me
Cash Rewards
> Deal Killer - Powered by Focus
10/01/2020 at 23:21 |
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Been there. Sorry
shop-teacher
> AestheticsInMotion
10/01/2020 at 23:22 |
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Mmmmmmm ...
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AestheticsInMotion
> CompactLuxuryFan
10/01/2020 at 23:23 |
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My thoughts exactly!
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AestheticsInMotion
> Chariotoflove
10/01/2020 at 23:24 |
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I suppose I'll survive. The apartment sure does smell good tonight!
gettingoldercarguy
> AestheticsInMotion
10/02/2020 at 00:09 |
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How’d you like the excelsior?
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AestheticsInMotion
> gettingoldercarguy
10/02/2020 at 00:20 |
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I’m a huge fan. The summer seasonal Blackberry Pear is my favorite from Schilling, but Excelsior is a close second. It's so easy to drink, might as well be sparkling cider.
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AestheticsInMotion
> nFamousCJ - Keeper of Stringbean, Gengars and a Deezul
10/02/2020 at 00:20 |
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That is a great idea
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Deal Killer - Powered by Focus
> AestheticsInMotion
10/02/2020 at 01:37 |
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Glad it turned out well. Early salting several hours before really is key. I’m planning on slow cooking something on Saturday in my smoker/grill. Haven’t decided what yet.
jminer
> AestheticsInMotion
10/02/2020 at 01:40 |
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That looks delicious - the wife and I had porterhouses tonight. Not my favorite cut, but it’s what the local grocery store carries and I don’t like small ribeyes or strips.
My favorite cut for a while has been a bone-in ribeye. It’s cheaper and a little fattier than a regular ribeye and is just delicious. It also is always enjoyable (to me) to chew the last of the meat off the rib bone.
Not all butchers carry them, but when the local shop is out our whole foods carries them cut thick and cheap ($14 a pound).
Saracen
> AestheticsInMotion
10/02/2020 at 03:25 |
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Ribeye and NY strip are the best.
I typically sous vide at 131 , then throw em in screaming hot cast iron with butter . Perfect every time.
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shop-teacher
> AestheticsInMotion
10/02/2020 at 07:10 |
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Yeah. Ribeye > all