Turbodog
07-28-2008, 02:37 PM
Friday night, I went to the Fresh Market near my house. I am a regular there, probably going in 4-5 days a week. I know most of the guys working the meat counter. Well, asI am walking up, one of the guys says he's got something for me. He holdss up a bone in ribeye, maybe 3 inches thick. This was a beautiful steak. It waz more than I wanted, so I looked around. After seeing nothing else that really interested me, I told him I would take his choice. I am really picky and will look at a bunch of steaks to find one I want. I will eat any cut (ribeye, strip oir filet/tenderloin), but I want a certain marbelling, size, etc.
Well, I broght this bitg boy home. BTW, it weighed in at 1.68 pounds (almost 27 ounces). I coated it all over with fresh cracked bacl pepper, sea salt and K-Paul's salt free seasoning. I let it sit out a while, then fired up coals for my BGE (Big Green Egg). After getting it up near 600 degrees, I put the steak on.
Total cooking time was 16 minutes.
I let it sit for 5-7 minutes before I ate. I served it with some roasted mushroom caps (large size and very good) and some small, white new potoatoes, halved and added to sauteed diced sweet onion and fire roasted red bell pepper (I had previously cooked the red pepper on the BGE).
The steaak was probably the best I have ever had. It was prime grade, even if it was only Black Angus certified. Perfectly cooked, nice flame sear on the outside, medium rare on the inside. Sides were perfect companions. I have never had a better overall steak expereince. Too bad I was home alone, or maybe not!
Chateu St. Jean 2005 Merlot was the wine. Nothing fancy, but good enough.
Well, I broght this bitg boy home. BTW, it weighed in at 1.68 pounds (almost 27 ounces). I coated it all over with fresh cracked bacl pepper, sea salt and K-Paul's salt free seasoning. I let it sit out a while, then fired up coals for my BGE (Big Green Egg). After getting it up near 600 degrees, I put the steak on.
Total cooking time was 16 minutes.
I let it sit for 5-7 minutes before I ate. I served it with some roasted mushroom caps (large size and very good) and some small, white new potoatoes, halved and added to sauteed diced sweet onion and fire roasted red bell pepper (I had previously cooked the red pepper on the BGE).
The steaak was probably the best I have ever had. It was prime grade, even if it was only Black Angus certified. Perfectly cooked, nice flame sear on the outside, medium rare on the inside. Sides were perfect companions. I have never had a better overall steak expereince. Too bad I was home alone, or maybe not!
Chateu St. Jean 2005 Merlot was the wine. Nothing fancy, but good enough.