Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Who Likes Ribeye?

I much prefer rare prime rib. Cutting a piece off of an uncooked prime rib roast is ribeye! Broiling it dries out the juice. Putting seasoning on it changes the flavor from the real meat.

To each his own on food.

I like a very rare, tender prime rib similar to shown below. Some warm fresh popovers are nice as well. No seasoning at all! Maybe a touch of salt after its 1/2 eaten. mmmmmmmmm

I do....

Only at 3 A.M with the fuzzy head....

Happy birthday dvdegeorge!

Ribeyes. Of course. If you don't like something wrong with you.

On the grill, mmmmmmmm..................

Here's one recipe I flat out guarantee is good. VERY different and VERY unique. Before you scoff at this and think, well, it sounds too simple, I tried something similar, great way to ruin a ribeye, can't be good cooked that way, WHATEVER. TRY IT and then tell me it doesn't work. If you've never cooked a steak with this exact formula and I know you haven't, hold off on the negative comments.

First thing needed is a cast iron skillet. Season the ribeye with waaaaay too much salt of your choice, kosher, sea salt, fresh ground or whatever you have handy. Then put waaaay too much garlic powder on it. Nothing else and especially no pepper. Heat up the skillet to medium high and then add a little bit of - wait fot it.............................. vegetable oil. YES, veggy oil. You need only enough to cover the bottom of the pan. The right ammount of heat is where the pan is almost smoking. Hot, but not too hot.

Then fry it/sear it till it gets a good black crust and turn it over and cook till done. The thicker the steak the better for getting a crust to form and have it come out med rare.

I know it may sound kinda like something you've had before BUT IT'S NOT.

This is a recipe I worked on for years trying to figure out. It's how a very old steak house in Redding, Ca. cooks their steaks. Jack's Bar & Grill is the place. Their specialty is a 16 oz. filet cooked this way and it's to to die for.

I know it sounds too simple and I know it doesn't seem like the right way to cook a steak and I know you will disagree with the thought of doing it this way BUT....................


fish head

Well, this evening it was raining and hailing in MN so I thought I might try that Porterhouse steak I had ala cast iron skillet, as mentioned here. I put on the sea salt and garlic on the steak and got the skillet pretty hot. As called for I used a small amount of vegetable oil to coat the bottom of the skillet. About 5 minutes on each side made it medium rare and I put it on a plate.

As described to me all the juices stayed in the steak and it was one of the best staeaks I have ever had. So I went in wanting to try this but not a believer too, "this is this awesome!"
If you have never tried this and you like the honest taste of meat this is a got-a-do!!!! Buckfever1