(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 my 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.
