Ok, so my philosophy for steak is that it is best left for professionals. Like everyone else I enjoy a good steak, and I am very particular with the way it's cooked. I like mine Pittsburgh style, or 'black and blue', But I like mine salted and charred, like really charred on the outside. So I have no problems with paying someone who does that for a living to cook it for me. I figure a good 16oz. prime ribeye is going to run about $30 around here from a good butcher. So that extra $20 to cook it for me to perfection is money well spent.
BUT I had a hankering for a nice prime ribeye the other day and decided to visit said butcher. This is a local, small mom and pop style place. His claim to fame is only carrying prime graded meats, and his prices reflect that. I received my freshly cut off the carcass prime ribeye (I don't prefer aging) and brought it home for $25. I was anxious to cook such a steak for the risk of screwing it up. But just some kosher salt, a screaming hot pan with some oil, and 1 minute per side turned out a great looking steak. After the rest, that first bite was dayum good and had me thinking that maybe this could be a nice mid week treat for myself. Dunno, I still like the steakhouse experience, but this ribeye was the bomb. Simple, quick, and I plan on becoming a customer on a first name basis at that butcher shop.
BUT I had a hankering for a nice prime ribeye the other day and decided to visit said butcher. This is a local, small mom and pop style place. His claim to fame is only carrying prime graded meats, and his prices reflect that. I received my freshly cut off the carcass prime ribeye (I don't prefer aging) and brought it home for $25. I was anxious to cook such a steak for the risk of screwing it up. But just some kosher salt, a screaming hot pan with some oil, and 1 minute per side turned out a great looking steak. After the rest, that first bite was dayum good and had me thinking that maybe this could be a nice mid week treat for myself. Dunno, I still like the steakhouse experience, but this ribeye was the bomb. Simple, quick, and I plan on becoming a customer on a first name basis at that butcher shop.
Boneless ribeye, Prime
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