Lets settle this.....Ribeye VS. Porterhouse...SUMMER MADNESS
- Thread starter maxamusa
- Start date
BmoreGorilla
Veteran
Ribeyes of course. Usually cook mine on a cast iron after sitting out for an hour in sea salt and rosemary. Get the cast iron real hot with avocado oil and sear on both sides for a minute each. Turn the stove down a little and cook on each side for two minutes then flip. Keep flipping for eight minutes. Each time I flip brush it with some butter, minced garlic and thyme. While it rests crack some pepper on it and sautee some mushroom and onions in the grease that was left over
This weekend tho im gonna smoke some on the grill for two hours than reverse sear them on the cast iron
This weekend tho im gonna smoke some on the grill for two hours than reverse sear them on the cast iron
might try this techniqueRibeyes of course. Usually cook mine on a cast iron after sitting out for an hour in sea salt and rosemary. Get the cast iron real hot with avocado oil and sear on both sides for a minute each. Turn the stove down a little and cook on each side for two minutes then flip. Keep flipping for eight minutes. Each time I flip brush it with some butter, minced garlic and thyme. While it rests crack some pepper on it and sautee some mushroom and onions in the grease that was left over
This weekend tho im gonna smoke some on the grill for two hours than reverse sear them on the cast iron
i essentially do the same thing except i sear on one side for 2 min then the other for 1 min. Let rest on a cooking board for 10 min and then broil for 5-6 min to finish it off. i do the same with lamb chops
edit: forgot to mention that when i flip it the first time, i toss in some butter, fresh garlic ,thyme and then baste for 1 min
Last edited:
trap101-ETHout-Allegri-In
All Star
You are not supposed to let your meat sit in salt before cooking. The salt sucks out all the moisture and juices.man Im bout to pull some out the fridge RN and let them warm up in some salt for an hour
these ribeyes chillin for tomorrrow
Season with salts only right before putting on the grill or broiler..... such uncultured swine... 
And a well marbled ribeye by the way..
trap101-ETHout-Allegri-In
All Star
I doon't give them a choice. I will not b*stardize my quality steaks for their peasant-like palate..Ribeye. Easier to cook since you don't have to reverse sear which always goes bad when you cooking for the "I don't eat pink meat" set
HollywoodP
#LongLive24 #TMC America's Team, Lakeshow, & ASU
Ribeye. Already fired up my grill last Sunday wit some good cuts.
DropTopDoc
20/20 Vision With my Buffs On
Ribeye bone in off the grill
You are not supposed to let your meat sit in salt before cooking. The salt sucks out all the moisture and juices.
And a well marbled ribeye by the way..
The crust >>>>>>>
my shyt hitting dawg
pimpineasy
Superstar
I know my way around carcasses.
And I would prefer a strip steak or t bone.
Porterhouse is good but I don't need extra of the fillet.
And I would prefer a strip steak or t bone.
Porterhouse is good but I don't need extra of the fillet.
Ribeye easily 
bought one to throw on the grill Monday
bought one to throw on the grill Monday
Mordith
H.E.N.R.Y.
Rookie!You are not supposed to let your meat sit in salt before cooking. The salt sucks out all the moisture and juices.
And a well marbled ribeye by the way..
@ believing that salt draws juices out of the steak. Salt only draws water out of the steak. If you don't salt your steak before cooking water will pool on the surface of your steak when you cook it which prevents forming the best crust when you sear your steak.
Last edited:
trap101-ETHout-Allegri-In
All Star
Rookie!
..... The chefs that I've watched talked about the salt thing, but I will have to acknowledge that when I do my steaks via broiling in the stove I do have a pooling issue.... I may have to research this nugget of enlightenment. 