TNHarley
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- Sep 27, 2012
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- #61
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.
I am going to put an aluminum pan under the grill rack to catch everything.
I wanted to cut off the fat on the top because of a crust and I didn't want to lose herbs and spices when I trim it off after cooking.