Dinner choice Rib Eye Steak


 

Barb D

TVWBB Hall of Fame
Rich and I purchase a whole Rib Eye Roast in the bag. Had it cut into 8 1 ½”steaks and 2 2 bone roasts.
Our first steak which I seasoned with salt and pepper and cooked on the JJ to a 125* temp. Made a Red Wine Mushroom pan sauce to put on the steak. Served with a baker and a glass of Panilonco 2015 Cab from Chile. Which was one of the best cabs we have had in a long time. This was a fantastic dinner and the steak was melt in your mouth tender.

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[/url]100_2745 by Richard Dahl, on Flickr[/IMG]

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[/url]100_2755 by Richard Dahl, on Flickr[/IMG]

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[/url]100_2750 by Richard Dahl, on Flickr[/IMG]

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[/url]100_2758 by Richard Dahl, on Flickr[/IMG]

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[/url]100_2759 by Richard Dahl, on Flickr[/IMG]

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[/url]100_2767 by Richard Dahl, on Flickr[/IMG]

Thanks for looking.
 
I like the Red Wine Mushroom pan sauce, what flavor that must have added + yumskidilioshis...:)
Nicely done you two.
 

 

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