How to Pan Fry USDA Prime Ribeye

[jfssms]

19lb for an entire prime rib.

Here is a smaller (15lb) one I got a week or so ago.

View attachment 173754

That's a beauty and Sams prices them right.

 

[golddigger14s]

Sous vide at 130 degrees for 1-2 hours, then toss on the grill for about 2 minutes each side.

 

[adamsredlines]

Your outside grills are cleaner than that nasty ass stove you cooked the first one on. Gross.

 

[tyromeo55]

I dont know... looks great and all but to me a great steak only needs salt. Next Wednesday my 4 Wagyu NY strips are going to be here. That is all I plan on doing to the ones I'm going to eat (two are a gift)

 

[Shadowrider]

I'm going to try this one day. It's really hard to do with an Annova circulator and BGE on hand. But this looks fantastic for pan frying.

 

[CHenry]

Everybody likes their steak different. I prefer a nice lean sirloin over any other cut. Either reverse seared or just seared in a smoking hot cast iron skillet. I like a little bite to it so use Montreal Seasoning.

That how GC makes em?

 

[RickN]

That how GC makes em?

That is how I make them.

 

[_CY_]

Your outside grills are cleaner than that nasty ass stove you cooked the first one on. Gross.

holy cow my stove is overdue for a cleaning ...

hey that's an old 1953 Okeefe and Merrit stove that's has opteen meals cooked on it with permanent stains that will never go away.

it's got a super coooool grillevator that cooks steaks from the top

 

[Shadowrider]

holy cow my stove is overdue for a cleaning ...

hey that's an old 1953 Okeefe and Merrit stove that's has opteen meals cooked on it with permanent stains that will never go away.

it's got a super coooool grillevator that cooks steaks from the top

Those are super cool old stoves. There are places that refurbish them including reapplying real porcelain if you choose to ever go that route. I'm sure it won't be cheap but there are people out there who still service these things.

 

[_CY_]

Those are super cool old stoves. There are places that refurbish them including reapplying real porcelain if you choose to ever go that route. I'm sure it won't be cheap but there are people out there who still service these things.

ya I keep threatening to replace okeefe and merritt with a modern commercial stove. but that old stove keeps on kicking ... one has to be creative to keep one of those running. you just can't purchase parts off the shelve. you need to dig up people that reman your old parts .. like say gas safety shutoff valves. I was really fortunate to find new old stock for oven thermostat.

that stove weights a ton .. a major pita to move.