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This one is small, that's the only reason I could afford it lol. 14 bucks for a 3 lb roast aint bad!Its a rib eye loin with no bones. About a 3 pound chunk.I'm confused...is it ribeye steak, bone in...or ribeye without the bone?
I don't trim them. The fat on ribeye is different than fat elsewhere, and it makes the meat. That isn't to say you are obliged to eat it all. But cook it with the fat. There will be some hard fat and some soft fat...generally speaking the fat all tastes good but I don't eat the hard fat or big globs of fat. But I don't cut up my ribeyes.
I season them with salt and pepper...then I grill or fry on pretty high heat. I like them rare, or medium rare. Rare makes me happiest. Seared on the outside. When I turn it I put a big dollop of butter on the cooked side. When I serve it I put more on.
It's one of the easiest and fastest steaks to cook, if that's what we're talking about.
My way of cooking the actual meat isn't the problem, I need help with my au jus. I have only done it once and used powder stuff from store... gross
I only cut off the thick layer of fat on one side. It still has plenty lol
Ok that's prime rib roast.
My sister is the prime rib expert. She had enough money to keep buying them until she got it right.
I am really no expert on prime rib roast. I have made it, but I am a poor single mother and I don't often have an opportunity to buy a prime rib. I have cooked them in industrial kitchens, but that's a hole different thing, those things are large. I've never cooked it on a grill, though I've cooked hundreds of ribeyes.
You aren't going to be able to make au jous if you grill it, unless there's some secret that I don't know to catch the juice and drippings.
I wouldn't have cut off the fat, the fat protects the meat so you can cook high and get that nice outer brown on a rare piece of meat...would also sear before, not after, cooking.
lol you suck!my duck has arrived....semi frozen lol
They are 25 a pop at grocery storeshe got a case for 90 bucks or so...6 ducks..she is out raiding the spinach as we speak....
what about au jus? That's my problem.slap that puppy on a grill....and use a meat temperature gauge
yes. My plan was to put all my trimmings, some onion and wors sauce and water or dark ale in it and put it under roast in grill. Am I going down the right path?au jus is just the dripping from the pan......you are using a grill, no?
Yes, I remember you saying you bbq'dwhat about au jus? That's my problem.slap that puppy on a grill....and use a meat temperature gauge
You'll have to capture the drippings.
As much as you'd like to use a grill i've learned over time that the stove and oven are your best friend when trying to create culinary bliss.
I was once a grill/smoker aficionado but i've learned over time that you're missing out on a much more precise method of cooking.
Just looked up sauciers apprentice on amazon. I'm going to order it. It looks awesome. Thanks!yes. My plan was to put all my trimmings, some onion and wors sauce and water or dark ale in it and put it under roast in grill. Am I going down the right path?au jus is just the dripping from the pan......you are using a grill, no?
Get these two books and do yourself a favor. It teaches you the basics of sauces and the flavors that go with other flavors.
This will give you the ability to make your own creations without totally fucking things up.
The Flavor Bible by Karen Page and Andrew Dorenburg.
And The Sauciers Apprentice by Raymond Sokolov.
These two Tomes will change your thinking when it comes to cooking....for the better.
Yes, I remember you saying you bbq'dwhat about au jus? That's my problem.slap that puppy on a grill....and use a meat temperature gauge
You'll have to capture the drippings.
As much as you'd like to use a grill i've learned over time that the stove and oven are your best friend when trying to create culinary bliss.
I was once a grill/smoker aficionado but i've learned over time that you're missing out on a much more precise method of cooking.
You are probably right but the wife and I are addicted to the flavor.
There was alot of fat on there. It wasn't 2 inches but it was a lot. That much fat would never cook down.Ok I just can't let.the.fat thing go lol. The seasonings are on the.fat and as the fat cooks down it takes the.seasonings along the.meat. Justnbecause it is on there doesn't mean you eat it.
Now if you have two inches of.fat.on there I can see maybe trimming it off a little, but the whole point of ribeye is that fat.
And the searing.comes.first. Please don't steam it and then sear it you are breaking my heart.
Just looked up sauciers apprentice on amazon. I'm going to order it. It looks awesome. Thanks!yes. My plan was to put all my trimmings, some onion and wors sauce and water or dark ale in it and put it under roast in grill. Am I going down the right path?au jus is just the dripping from the pan......you are using a grill, no?
Get these two books and do yourself a favor. It teaches you the basics of sauces and the flavors that go with other flavors.
This will give you the ability to make your own creations without totally fucking things up.
The Flavor Bible by Karen Page and Andrew Dorenburg.
And The Sauciers Apprentice by Raymond Sokolov.
These two Tomes will change your thinking when it comes to cooking....for the better.
There was alot of fat on there. It wasn't 2 inches but it was a lot. That much fat would never cook down.Ok I just can't let.the.fat thing go lol. The seasonings are on the.fat and as the fat cooks down it takes the.seasonings along the.meat. Justnbecause it is on there doesn't mean you eat it.
Now if you have two inches of.fat.on there I can see maybe trimming it off a little, but the whole point of ribeye is that fat.
And the searing.comes.first. Please don't steam it and then sear it you are breaking my heart.
Some fat melts down. Maybe my experiences differ but it does for me. And I left some fat on there. I never cook a big cut of meat without leaving some fat on there. Chicken breast? Pork chop? I trim off as much as I can.Hon it doesn't disappear. It's not supposed to. If you are going to cook premier cuts of meat you have to get over your fat aversion. Prime rib is cooked and.served with the fat...or at least most of it. You can trim it down if it's prodigious but otherwise it is supposed to be there. It protects the meat...now you do trim off the caps at each end I think.
Some fat melts down. Maybe my experiences differ but it does for me. And I left some fat on there. I never cook a big cut of meat without leaving some fat on there. Chicken breast? Pork chop? I trim off as much as I can.Hon it doesn't disappear. It's not supposed to. If you are going to cook premier cuts of meat you have to get over your fat aversion. Prime rib is cooked and.served with the fat...or at least most of it. You can trim it down if it's prodigious but otherwise it is supposed to be there. It protects the meat...now you do trim off the caps at each end I think.
Omg noooooo...Some fat melts down. Maybe my experiences differ but it does for me. And I left some fat on there. I never cook a big cut of meat without leaving some fat on there. Chicken breast? Pork chop? I trim off as much as I can.Hon it doesn't disappear. It's not supposed to. If you are going to cook premier cuts of meat you have to get over your fat aversion. Prime rib is cooked and.served with the fat...or at least most of it. You can trim it down if it's prodigious but otherwise it is supposed to be there. It protects the meat...now you do trim off the caps at each end I think.
