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Old 11-11-2009, 03:01 PM   #1
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Steak n Scallops

I could eat this every night !

Two nice chuck eyes one with WRB one with S&P. Pan seared scallops in oil n butter just enough to get the color with the inside still nearly raw...hit with pepper at the flip. Mmmm. They'd be overcooked for me if I put em on the grill. Super hot pan ...on, 1.2.3.4.5 flip ...1.2.3.4 DONE. rest.





Yeah... NO VEGGIES. GOT A PROBLEM WITH THAT????
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Old 11-11-2009, 03:04 PM   #2
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No problem here. Only problem I have is I didn't get a plate!
Great chow.

Pigs
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Old 11-11-2009, 03:16 PM   #3
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Whoa! I could eat that everyday too! Good job
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Old 11-11-2009, 03:42 PM   #4
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Now THAT'S what I call dinner!!!. Scallops look perfect. I struggle with cooking them right. .

Pardon my ignorance, but how close is the chuck eye cut to the ribeye cut? Looks relatively similar in marbling. Are the tastes similar?
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Old 11-11-2009, 04:56 PM   #5
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Quote:
Originally Posted by Shores
Now THAT'S what I call dinner!!!. Scallops look perfect. I struggle with cooking them right. .

Pardon my ignorance, but how close is the chuck eye cut to the ribeye cut? Looks relatively similar in marbling. Are the tastes similar?
Chuck eye comes from the chuck primal (shoulder). Specifically, the chuck eye roll cut (NAMP 116D). There's 3-4 nice steaks to be had in the eye roll. The end of the eye roll basically connects to the end of the rib primal...where the rib eye cuts are to be had. The chuck eyes don't dry out as quick as a rib eye, and are a lot cheaper....with equal yummyness !

Ask your meat person for some, but they might get pissed at you, cuz usually the chuck eyes are what they bring home !
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Old 11-11-2009, 05:02 PM   #6
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Maestro!!!!
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Old 11-11-2009, 05:31 PM   #7
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Quote:
Originally Posted by ScottyDaQ
Quote:
Originally Posted by Shores
Now THAT'S what I call dinner!!!. Scallops look perfect. I struggle with cooking them right. .

Pardon my ignorance, but how close is the chuck eye cut to the ribeye cut? Looks relatively similar in marbling. Are the tastes similar?
Chuck eye comes from the chuck primal (shoulder). Specifically, the chuck eye roll cut (NAMP 116D). There's 3-4 nice steaks to be had in the eye roll. The end of the eye roll basically connects to the end of the rib primal...where the rib eye cuts are to be had. The chuck eyes don't dry out as quick as a rib eye, and are a lot cheaper....with equal yummyness !

Ask your meat person for some, but they might get pissed at you, cuz usually the chuck eyes are what they bring home !
Thanks for the info. I will have to ask next time I'm at the store. I think I need to take a class titled Anatomy of the Cow 101. eh, on second thought, I'll consider you my expert and go from there.

Thanks ScottyDaQ!
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Old 11-11-2009, 05:40 PM   #8
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Thanks. Tell em Scotty sentcha.
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Old 11-11-2009, 05:41 PM   #9
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The sear on the scallops is 'Spot On' you phucking dawnky!
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Old 11-11-2009, 07:24 PM   #10
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Nice combination... Looks delicious!!!
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Old 11-11-2009, 09:02 PM   #11
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Lovin the dinner and the info.

Awesome!
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Old 11-12-2009, 12:10 AM   #12
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Great looking dinner....................
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Old 11-12-2009, 12:12 AM   #13
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Well done Scotty.
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Old 11-12-2009, 01:09 AM   #14
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Very Nice!

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Old 11-12-2009, 09:31 AM   #15
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Very nice..yes very nice.
You sure those were chuckeyes?
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Old 11-12-2009, 04:15 PM   #16
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Nicely done Scotty! Surf and Turf to perfection!
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