The Proper way to cook a Rib Eye steak

[Car Nut]

Wow. You got some tasty looking meat, and some top shelf treats too.

Thanks, I usually like to keep it under wraps!

 

[Pops1967GTX]

Running out for a steak.....

 

[Pops1967GTX]

 

[GetX'd]

View attachment 431125​

Boy that steak looks beautifully marbled...... Mmmmm.

 

[Pops1967GTX]

 

[HEMI-ITIS]

Looks good but too well done.

 

[mopar 3 B]

Just a little longer.

 

[Bladecutter]

Looks good but too well done.

Naw, that's a sear job, blacken the outside & lock the juice in, but still RED inside. That's the way i do mine......i like blood rare.
With a good long marination in the right mix, i don't even cook it cuz the marinade will kill any bacteria.

 

[mopar 3 B]

Dam!! If it bleeds it is still alive. Got to kill that critter.

 

[HEMI-ITIS]

I like mine,,,,,MOOO I'll be half done when your slab comes off

 

[BeeKool]

 

[Bladecutter]

I like mine,,,,,MOOO I'll be half done when your slab comes off

Thas right! RED Babee!

 

[Bladecutter]

WTH movie is that? I've ne'r seen Woody & Kiefer togetha.

 

[BeeKool]

WTH movie is that? I've ne'r seen Woody & Kiefer togetha.

The Cowboy Way
That's the only part I remember

 

[MarPar]

My buddy's uncle always said something like that..."De-horn it, wipe it's *** and bring er out!"

 

[BeeKool]

Bought a whole Rib loin and a whole Sirloin from my local meat dept on June 13th. Left them vacuum sealed and put them in my shop fridge at around 40° until today when I cut them up.

The office of my livestock facility makes the perfect spot. Cut them up, wrap them in freezer paper. Save a few thawed for tomorrow night.
60 days is my usually time. I try to have a ribeye aging in the fridge and one cut up in the freezer. A sirloin too.

 

[MarPar]

Bought a whole Rib loin and a whole Sirloin from my local meat dept on June 13th. Left them vacuum sealed and put them in my shop fridge at around 40° until today when I cut them up.
View attachment 501387
View attachment 501389 View attachment 501390
The office of my livestock facility makes the perfect spot. Cut them up, wrap them in freezer paper. Save a few thawed for tomorrow night.
60 days is my usually time. I try to have a ribeye aging in the fridge and one cut up in the freezer. A sirloin too. View attachment 501388

IBP...quality meat. that's all I bring home.

 

[BeeKool]

That's where it comes from.
Sadly I think that the Clintons are shareholders or were. But it's about the quality. IBP is much better than Omaha

 

[MarPar]

That's where it comes from.
Sadly I think that the Clintons are shareholders or were. But it's about the quality. IBP is much better than Omaha

IBP is owned by Tyson (for like 8-9 years anyways) and it's a publicly traded company, so that may be true.

 

[Cornpatch MO]

That's where it comes from.
Sadly I think that the Clintons are shareholders or were. But it's about the quality. IBP is much better than Omaha

Where can I obtain IBP steaks-meat?...........................MO