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Reload this Page Ribeye Alton Brown style

The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

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  #21  
Old 01-13-2014, 02:45 PM
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Sunday dinner c'est bon

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You making me hungry for another steak! And asparagus is the best vegetable period.
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  #22  
Old 01-13-2014, 07:59 PM
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You making me hungry for another steak! And asparagus is the best vegetable period.
I had to do it your steak looked to dang good to not try!
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  #23  
Old 01-14-2014, 01:30 PM
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What does a cabinet have to do with a steak?
Thats funny right there. Cabernet Sauvignon. A very good wine that pairs excellent with beef. A cold beer does equally well too.
Fine looking steaks fellows. Damn sure looks like good eats.
Paul that triangle is where the A-1 goes. I thought errbody knew that? Lmao
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  #24  
Old 01-14-2014, 01:31 PM
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A1 ? :banghead:
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  #25  
Old 01-14-2014, 04:24 PM
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A1 ? :banghead:
X2
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Old 01-14-2014, 04:31 PM
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Wasatch brewery Polygamy Porter is my favorite beer match for steak
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  #27  
Old 01-14-2014, 09:38 PM
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A1 ? :banghead:
A-1 is good on everything but cereal, ice cream. Lets just say I like it.lmao
Last edited by Bluechip; 01-14-2014 at 10:27 PM.
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  #28  
Old 02-02-2014, 08:57 PM
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I was looking through the freezer for something to cook and found some cut pork tender loin. Figured why not. I took the first piece to test it out. Went 30 and 30 on the sear then 2 and 2 in the oven. That cooked it perfect. And damn that just hit the spot.
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  #29  
Old 02-02-2014, 09:03 PM
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I never thought about trying it with pork. I have a freezer full of pork I can try it on. You seasoned it the same way as the steaks?
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  #30  
Old 02-02-2014, 09:29 PM
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I never thought about trying it with pork. I have a freezer full of pork I can try it on. You seasoned it the same way as the steaks?

Yep salt fresh ground pepper and a dash of nunu's seasoning blend. Those cuts weren't as thick though only about an inch. Cooked it perfect with those times though.


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  #31  
Old 02-14-2014, 11:06 PM
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I have a few T bones in the freezer that I'm going to try this way.
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  #32  
Old 02-14-2014, 11:12 PM
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I cooked ribeyes from Hebert's tonight for my wife and me.
Didn't try this method but I will give it a shot next time.
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  #33  
Old 02-14-2014, 11:16 PM
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I threw it down on some chicken breast tonight with some sautéed mushrooms and cherry tomatoes. Not quiet a ribeye, but I'm going to bed happy!

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  #34  
Old 02-14-2014, 11:18 PM
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Nice work Matt!

Those cherry tomatoes look good! I have never grilled those.
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  #35  
Old 02-14-2014, 11:22 PM
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Thank you sir! My mom always sautéed the tomatoes when she cooks her pastas and its amazing the flavor they have by just a few minutes in the skillet.
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  #36  
Old 02-15-2014, 09:18 AM
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Yum yum explosion in ya mout!
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  #37  
Old 02-15-2014, 09:54 PM
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I tried it out on a ribeye tonight and it was pretty damn good. I don't think I seasoned it quite enough but I'll just have to try it again I guess.
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  #38  
Old 02-16-2014, 12:19 PM
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Bought da wife a rib eye for valentines day it was on sale for 4$ a lb. Took it home and put 9 vac bags on the freezer and flash fried us some for supper simply onion, garlic powder, salt, black pepper. flash fried then pit in a low oven to rest for a few minutes. Good way to do pork steaks too. Oh, I guess I shoulda mentioned that the steak I got her was around 3 ft thick.
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