tired of ribeyes?

NOT US!!!!!  Sam's Club, $5.87 lb.
 
S&P, EVOO

 
Resting

 
 
Zatarain's Long Grain & Wild with canned mushrooms added

 
 
Rare

 
 
 
Medium Rare

 
 
Done!!!!!!!

 
 
 
 

Sorry to say...what I see of those steaks in raw form I can't imagine what all that leftover on your plate is?  I would have eaten the entire thing...possibly one tiny bit of fat left.

It all looks really good, but it looks like you play with it a bit too much while it's cooking.  Those grill marks are all over the place.  Nice job, though.

you need glasses.  Show me your cooked ribeye.  What was left was tendon and excess fat.  Look at my other ribeye posts.

Thanks for the "Nice job, though"

Sorry to offend you.  No I don't need glasses...I see the piles left on the plate.  Must have been a poor quality ribeye to have much "tendon" (I actually didn't realize ribeyes had tendons).  I know Sam's carries USDA Choice, but that must have been a bad one.  I never have that much to throw away...usually I have nothing to throw away.

Like I said...Nice Job.  They look good...seriously.

As far as "my" cooked ribeye.  You'll only see two sets of grill marks on one side.  The biggest problem I see with most people cooking steaks is their tendancy to flip and turn, poke and prod, flip again, turn it again, flip some more, and so on.  The hardest thing to learn when grilling is to leave the food alone and let it cook.  This isn't a criticism...so please don't take it as such.  It's only an observation.

I say these things to help others.  If no one ever told you about it, you'd likely never know.

I love your stainless steel hot plates with the wood underliners. There're perfect for your beautiful ribeyes.
Where do you buy them?

Jay - I believe grill guys are taught to turn "over" only once as you say.  Yes, home chefs do make the mistake of turning over and over..NG.  But, the pros are also taught to move the steak around at least once in a half circle to get a nice set of crossing grill marks... 

I really doubt from the looks of it that SK's spoils could have been consumed by any person...SK sure doesn't seem to me like a guy who would leave a good piece of steak on his plate.  He also is  not the kind of guy to mess with..Just as an aside! Don't worry..I see you are up in Charlston and he's down here with me.

I'm getting some steaks (ny strips) from Sam's this week.  I'll let you know how they turn out.  I'm surprised to hear you say ribeyes don't have any waste?  I beg to differ.

bob,

At the risk of sounding snarky, yes I am.  Grilling a steak and opening a box of Zatarain's rice mix (with canned mushrooms!) is something everybody should be able to create. There is no cooking technique here. It is a nice ..'Lunch/dinner. What did you have?....
This has been my bone of contention, and I have been kind of vocal about it lately. ..maybe to the point of sounding like a jerk.

And as I write this, don't stop posting.  There are a lot of good things here. First off, I love rib-eyes and secondly, I miss all things Zatarain's. I also like that sizzle plate.
Most important, I really love -every- photographic contribution from all that have the courage to post.  I don't care how you do your grill marks at home, but I would be critizied if I sent that out at a restaurant. Spin it around as much as you want, just don't overcook it. That would be your only crime.
So if I sound like a #%@*, don't let that stop you.

mark

I'd eat it ALL!

Baah Ben


Jay - I believe grill guys are taught to turn "over" only once as you say.  Yes, home chefs do make the mistake of turning over and over..NG.  But, the pros are also taught to move the steak around at least once in a half circle to get a nice set of crossing grill marks... 

there have been studies that suggest turning a steak over multiple times produces a more juicy product.  

The quarter turn for pretty grill marks is, to my mind, for aesthetics only.   I don't get too worked up about it when I'm cooking steaks, and I'm pretty sure the cooks at Peter Luger don't, either.

Regarding eating those entire steaks, I can identify sections on each that I wouldn't eat.  Huge bands of hard fat, which you find in ribeyes, are not to my liking.  I prefer my fat in small pockets, flecked throughout the flesh.  

Good looking steaks, especially at that price.

I may not be a smart man but I do know what good steak is.........its the kind of steak that is cooked to my liking, with a little bit of fat in there for extra flavor, and I don't care how many times its been flipped, dipped, spun or rolled, as long as it goes down good with my favorite sides. It doesn't have to be pretty, but it does have to taste good.

p.s. i just had to start off with my favorite forrest gump line! Sorry! LOL!

 
looks good to me!...but i bet all those grill marks taste nasty

Bahh Ben...........why would you say something like, "He also is  not the kind of guy to mess with..."?

Who's "messing" with him?  I complimented the guy on his steak and included some pointers.  Fact is, the thing does look good. 

I never said a ribeye doesn't have any waste.  I did say that most of the time I have little to no waste left on my plate after cooking.  A bad quality ribeye will certainly have waste.  The raw steaks at the top of this thread look ok by me (maybe could use a tad more internal marbeling).  After seeing the plates when finished eating the amount of crud left over was shocking.  Never would have thought those raw steaks would have that much waste.  They did...there are pictures to prove it.

As far as "messing with" someone and another person on a FOOD website saying, "He's not the kind of guy to mess with"...I think you should calm down some.  I'm new here and you're obviously not.  That shouldn't matter.  I complimented and offered critique.  I could have been rude about it, but I wasn't.  People post things and only expect glowing compliments.  Most folks I know come to sites like this to learn.  If a person can't take suggestions, then they shouldn't put themselves in the situation to receive any.  If my giving away cooking tips is considered "messing with someone", then this site isn't near as helpful as I thought it was.

Geeze...I can't believe I'm being intimidated because I questioned the amount of waste from a ribeye steak and suggested leaving it alone on the grill instead of flipping it back and forth.  Intimidation...why else would someone post, "He's not the kind of guy to mess with"?  Who really cares what kind of guy he, or anyone else for that matter, is?

This site is about food...let's talk about it.  This forum is about cooking techniques.  If someone suggests a different, better, or actual proper technique, why not take that suggestion and use it to your benefit instead of telling that person they don't wan to mess with the guy to whom the suggestion was being made?

Sorry I made you and your friend mad.  It's just food, guys.

JayL, I don't have a dog in this race, but I'm not sure that delving into how much food someone eats or leaves on their plate constitutes a helpful critique or a "pointer."

Your point about excess flipping is well taken, but as I suggested above, there have been studies that suggest that it doesn't matter.  I can't imagine the steak above suffering from one too many quarter turns, but we'll never know.

Jay L. thanks for the compliments & critisims (sp)?
           I put the steaks on, turn them 1/4 or 1/2 to get the grill marks (depends on how much beer I've had) to make them look presentable FOR ME.
         I wear glasses, sorry if I offended you.
         I ate all of the fat that was edible, I don't need $12. lb ribeyes. these are great, ask John A. we shop at the same store.
      Baah Ben & I are friends so he knows what he is talking about. yeah everybody from Daytona sticks together.
      I only turn steaks & burgers ONCE, & never push them down with the spatula.
doggy daddy, isn't there a "technique" in mixing mushrooms & Zatarns ?]
 Twinwillow, those sizzling plates I got from Marlboro miles years ago. throw them on the top shelf of the grill for 10 mins. & they're good to go.

Like Baah Ben says, don't mess with SK BOB.... by the way Merry Christmas

HA, HA, HA

I may not be a smart man but I do know what good steak is.........its the kind of steak that is cooked to my liking, with a little bit of fat in there for extra flavor, and I don't care how many times its been flipped, dipped, spun or rolled, as long as it goes down good with my favorite sides. It doesn't have to be pretty, but it does have to taste good.

p.s. i just had to start off with my favorite forrest gump line! Sorry! LOL!

 
An thas all yoo have ta say about thaaat! 

Just curious...my favorite part of a rib-eye is that outer rim near the top...the bigger the rim the better for me.

Anyone else have an opinion...eye or rim?

Jay - I apologize for my sense of humor..I was just kidding around.  Sorry you didn't get it.  

It looks good, but like a previous poster said, where did you that snazzy plates?

OK. Here's the deal. I don't like ribeye steaks because they have too much fat. I don't eat the fat that doesn't melt into the meat as it cooks.

I love the way the meat looks.  I don't buy ribeyes, we are more of a strip family.  But I would like to know where those plates came from.  But, do they 'schreek'  when you draw a knife across it?  I know, sounds weird.  That sound is like fingernail/chalkboard to me.

the plates are from Marlboro miles years ago and no, no fingernails on the chalkboard sound just a nice steel to steel feel.

The rim for sure.  It has a good amount of fat in it and is the best.

Choice ribeyes were under $5 at my Sam's today.  Pretty good deal.