Well the tips worked, thanks !

[RUGER]

I drastically changed my cooking process due to the tips I got on here.

My fillet's weren't much different as they were always good and tender but I have seen a HUGE difference in my ribeyes.

Cooked them 3 times since I changed and the first was "ok" but the next two were amazing.
I did 2 ribeyes and 1 fillet Saturday night and I swear the ribeyes were ALMOST as tender as the fillet!

They were about 1 1/2" thick and my best friend is a steak hater so he wanted it well done. Said he could handle a LITTLE pink but that's it. :bash:

Anyway, threw the fillet & 1 ribeye on the fire and cooked them for 7 minutes.
Flipped them then threw my ribeye on at the same time.
Flipped mine at 3 minutes and then took them all up at the same time.
By far the best ribeye I have ever cooked and I am hard pressed to remember any ribeye anywhere that was any better.

Never thought I would cook with a stopwatch but by golly it works.

 

[Mike Belt]

Funny you should say that. I've been retired now for 3 years. I haven't worn a watch since retiring. When I grill I always have it in my pocket for grilling time and synchronizing done time with whatever else I might be cooking.

 

[DaveB]

That clock thing is an important piece of the kitchen.

For example, a 3-minute egg is just that.

Did you ever watch Alton Brown?

 

[WTM]

if you ever try a hanger steak cooked in a cast iron skillet with obscene amounts of butter, thyme, rosemary and garlic you may never eat a ribeye again. im also partial to a flat iron(top blade) on the grill.

 

[edtcase]

Good for you!


It's been proven through history that women's a mystery! Popeye