Wife is out of town tonight and the UFC is on, so those two things together=me firing up the grill, lighting a cigar and eating good!

Just finished a blue cheese wedge salad. In about 30 minutes I'm going to fire up the grill where I'll cook a 14oz dry aged prime ribeye. I'm cooking some aspargus topped withh feta cheese to go along with it.

Only question now is, what to smoke after?!
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**sneaks over to Bengal's house and steals the ribeye off the grill** :-)
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you need to take pictures.
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mmmmm ribeye...the best cut IMHO!
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Oh man that sounds good.
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Meal was amazing. I decided I didn't feel like screwing with the grill so I decided to go with the method most steakhouses use, the pan sear and broil. I did a little google searching and found a method that resulted in a perfect, juicy, medium rare ribeye. I must say, I really like this method, especially since it takes just under 5 minutes of cook time. This was the juciest steak I've ever made bar none.
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Sounds awesome.
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Please share the method ....Thanks!
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Its actually very easy. This method works best with NY strips and ribeyes, preferably about 1.5 inches thick. Take the steak and let it sit out for about an hour so it gets room temp. Then rub a little extra virgin oliva oil on each side along with any seasoning that you'd like. I use Montreal Steak Seasoning. Be sure there is a thin coat of oil on the whole surface of both sides of the steak.

Turn your oven on 500 degrees, put the rack on the 2nd lowest setting and put the skillet in the oven. Let the oven pre-heat for 15 minutes WITH the skillet inside of it. While it's preheating, turn your biggest stove top burner on high and preheat that. After 15 minutes, remove the skillet from the stove CAREFULLY (it will be very hot, use two oven mitts) and immediately place it on the stove top burner. Immediately put the steak onto the skillet. Sear one side for 35 seconds, flip it, sear the other side for 35 seconds. Immediately take the skillet and put it back in the 500 degree oven for 2 minutes. After 2 minutes, open the oven and flip the steak without removing the skillet using tongs (do not puncture the steak!). Let it cook for another 2 - 2.5 minutes and remove the skillet. Using tongs, place the steak on a piece of tinfoil. Loosely wrap the tinfoil around the steak making a little pouch and let it sit for 2-4 minutes. At that point, pick the steak up with tongs, put it on a plate, pour the juice from the foil back onto it and enjoy! You've just cooked a perfect medium rare steak in roughly 5 minutes.

I suggest using dry aged choice ribeyes or strips at least. If you can get prime steaks, it will be that much better. If you use a basic select cut, you may run the risk of over cooking or drying it out.
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Hmm- do you eat as good when your wife is in town?
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Just got done grilling and eating my Ribeye. It was great, but Id like to try this out. As for the stick. I had mine before dinner. A Nub with a 6pack of Sam's summer ale on the boat before comming home to grill.
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That sounds so easy a caveman can do it!
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Awww, shuddup!

Image
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Usually I go with dry aged choice cuts, but after finding a place that has great pricing on prime, it may make it into the rotation on occasion, but by no means is it a good enough price to eat it all the time, lol. Tonight was actually the first time I've bought prime beef from them, it was kind of a test run so to speak.

Our 2 year anniversary is next week so tomorrow I'm picking up some more good steaks from Jungle Jim's. It's a toss up between kobe, dry aged prime porterhouse and dry aged prime strips along with some vintage Cab. I may break out one of my Opus Maduro's to top the night off.
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That sounds awesome brother... thanks for sharing the cooking method!! One questions though...

Don't you have some Bovine Bold to use on steak???:-)
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Indeed I do, however I didn't know if that was used on steak or just beef rubs so I chose against it as I didn't want to potentially over season it my first time cooking it using something I wasn't familiar with. I'll use it next time for sure!
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So I just got back from the butcher. Ended up going with a 16oz dry aged prime strip for myself and a 12 oz kobe filet for my wife for tomorrow.

Gator, should I use the rub on the steak or just cook it with a little Montreal Seasoning? I just don't want to over power such good cuts of meat with a rub, I usually reserve rubs for roasts, chicken, pork, etc. Let me know your thoughts.
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Great thread! :-)

Color me jealous that you actually have a butcher in your area
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Ditto - and Mexican markets don't count...
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Anyone have a good online shop that they use to buy dry aged steaks?
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