1/2 ribeye

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ronbeaux50

Head Chef
Joined
Nov 11, 2007
Messages
1,559
Location
Louisiana
Picked up some $5.99 ribeyes tonight and decided to try the salt thing. They were choice but who cares. Only went 15 minutes before washing them off and drying them.

Also up was some rosemary tators with a little evoo and some oregano. Yukon gold for her and plain ole red for me.

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The tators with feta cheese added just cuzz
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Let the tators go a little while to get tender before tro'ing on the ribeyes(also a jalapeno just in case.)

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Had a little blue cheese sauce simmering while it was cooking.(menu)
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Finished at somwhere near medium rare. Don't really know since the thermopen got wet and bit the big one....

My half
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Fork tender

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I'd half to say the salt thing worked out pretty good, especially if you don't go too long. I'm still sticking to the flip a bunch of times method though.
 
I'll be darned. I saw where a guy only used rock salt and then washed it off a steak and it came out perfect. Yall did a good job RB!!!
 

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