Sunday, May 3, 2009

Meat - Bring It On Home


I've been receiving hate-texts recently that I haven't been posting enough...and that I am in bed with Shop Rite. I'm writing to change all that. Last night I got midieval and dialed up four bone-in rib-eyes from Acme in West Chester: 2 20oz's for the dudes and 2 pounders for the ladies.

As always, I salted these babies up with a coating of sea salt for about an hour. After that, I washed the salt off and dusteed them with freshly cracked black pepper. No more no less.
5 minutes a side under wicked hot flames and these blocks of meat were perfected. A few bottles of Calvet Reserve and the meal was sealed.






4 comments:

Chris said...

I'd hit that!

I like the salting trick. Just tried it in the past few weeks and loved it.

But DAMN those ribeyes look nice. So perfectly cooked!

Nick Mattus said...

Mmmmm. Looks tasty.

Dr Zibbs said...

Mmmmmm.

Anonymous said...

YUMMMMMMMM!!!!!

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