Tonight's cook... Ribeye, potato and onion...


 
Leo Rousseau

Leo Rousseau

TVWBB Super Fan
I pulled it off at 150 per her request(what a mistake)... I should have pulled it off at 140... I promise, It won't happen again :cool:
I guess that this is my first post with a plated pic here on the forum (as lame as it is)... Thanks for looking...





 
To be honest with you Leo I would prefer a nice steak closer to that than a lot of rare meat I see. It is a matter of taste. With really good cuts of meat I like it medium rare. My absolute perfect is what I believe is called Pittsburgh with slightly charred outside and medium rare to rare center.
 
Bill Schultz said:
To be honest with you Leo I would prefer a nice steak closer to that than a lot of rare meat I see. It is a matter of taste. With really good cuts of meat I like it medium rare. My absolute perfect is what I believe is called Pittsburgh with slightly charred outside and medium rare to rare center.
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i will second that emotion! That steak looks just right. And your plated pic is right on point. And like Matt says...that empty plate tells the tale. Great cook , man.
 
Thanks a lot everyone... I tried... All I did was EVOO and S&P on the Ribeyes and the same on the tatos... The onion had a beef bouillon and a pat of butter... Nothing elaborate, but it was good...I could not have done any of this without the knowledge of you guys and gals sharing on this forum... I love you guys man... lol j/k Have a good night everybody... Off to bed soon... gotta get up at 3am for work...
 
Steak looks perfect to me too! My wife is just the opposite, 1 flip and it is ready for her! Me, I like
it a little more medium rare!
 
Leo, Matt is right. This says it all. nice job!
IMG_2555.jpg
 
It might be a little overcooked but it still looks nice and juicy!!! The end result is the same, as empty plate and a full belly!!
 
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