Ribeyes

Discussion in 'The Lounge' started by Bobber, Jun 17, 2019.

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  1. Bobber

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    Albertson's/Vons has the killer sale going again. $4.99lb. Had one for dinner after stocking up. They are good! REALLY thick though. I think the sale runs 2 or 3 more days.
     
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  2. landman10

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    THANK YOU , I AM THERE
     
  3. weldon

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    That's a good price.The cost of meat nowdays has skyrocketed even at Costco. Got filet m's for Fathers Day and they were $19.95 per lb at the speciality meat counter.
     
  4. fisheromen

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    I only eat red meat when I'm by myself or with someone! Then I cook it until it is brown... on the outside.
     
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  5. geofish

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    Sure it’s not $6.99 /lb at Vons?
     
  6. flyfishinsteve64

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    Not a big fan of Vons ribeye's. Pretty tough for ribeye's. I've tried a few times. Just my opinion :)
     
  7. spideyjg

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    The bone in were super fatty at $4.77 a lb but the boneless at 6.99 were less fatty. Got some of them and damn sure I'll have more meat that the bone in fat globs.
     
  8. Chriwilson

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    Work some olive oil into both sides of the steak and add a rub afterwards. After a day or so in the fridge they will be nice and tender
     
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  9. fisheromen

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    Who can wait so long???
     
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  10. plako

    plako Well-Known Member

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    OK folks, here Myth: The Bones Make The Meat Better are some comments about bone-in meats at my favorite site for meats and grilling knowledge. Maybe you also fill find some of yours commonly accepted knowledge to actually be just myths lke the one about rubbing with fat Myth: A Melting Fat Cap Penetrates Meat. I have tested some of the rubs and recipes there the some are quite good, I just don't like that much rosemary flavor.
     
    #10 plako, Jun 18, 2019
    Last edited: Jun 18, 2019
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  11. Chriwilson

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    Coarse ground Salt, pepper, garlic, onion, slight cayenne, and dried citrus zest ...
     
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  12. Meezer_Man

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    Went to Vons and saw them, grill them with Montreal steak or season salt. =^..^=
     
  13. fisheromen

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    Lawry's
     
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  14. Chriwilson

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    Montreal is good and all... but I like to tweak my citrus and salt levels.

    Lawry’s is good on fries and Montreal Chicken is great on fish.

    Not Ribeyes but you get the idea

    FA8E9D58-ED35-47C6-8FBB-584232592D98.jpeg 4CEF818F-1457-44A8-A121-73578FE9B62F.jpeg
    3E18AA77-FEC4-4105-BA63-464BA34140FE.jpeg
    963E4AD2-2608-4388-82B5-A151261EC08B.jpeg
     
    #14 Chriwilson, Jun 18, 2019
    Last edited: Jun 18, 2019
  15. spideyjg

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    Meh, I ruined myself on lamb, elk, and bison. Beef is blah.
     
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  16. Chriwilson

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    I was asleep on the couch when the wife greeted me with; “they were out of hangar steak, hope you don’t mind”...
     
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  17. Meezer_Man

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  18. brick.daniels

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    My grilling is similar to my fishing, just awful. Give me some butter, S&P and a cast iron skillet.
     
  19. Chriwilson

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    Pretty much the same reason I make my own rubs and marinades, to control the amount of salt I use. Montreal seasoning, as are most out of the container are pretty high

    I do have a weakness for Asian Soups tho, which kill my monitoring - lol

    Nothing wrong with that...
    My steaks last night were just as you see, oil rubbed in, salt and pepper, and some butter on top as it rested off the grill
    97BE7127-4B85-4DE9-BC2F-66355CD73C17.jpeg
     
  20. Meezer_Man

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    #20 Meezer_Man, Jun 19, 2019
    Last edited: Jun 19, 2019
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