Yes, northern Wyoming is pretty much heaven on earth. Well, with fewer trumpets and more Californians. Anyway, this isn't a thread about Zion, it's a thread about steaks. I'll start with my steaks, and my favorite cooking method. The pictures are kind of crappy, but I had to make do with a camera phone because my wife didn't want her camera around a greasy griddle.
First, start with ribeyes. Filets, may do, but ribeyes are the best. Make sure they're 1.25" to 1.5" thick, and well marbled, like this one.
Next, apply salt, pepper, and garlic salt liberally to both sides.
Throw them on a cast iron skillet or, if you're cooking for several people, buy a cast iron griddle to fit on your gas range. I heat one side to three degrees short of molten to sear my steaks, then move them to the other side, set to medium low, to finish cooking. Here is the sear side:
and here is the griddle with ribeyes finishing up on the left while I'm searing filets on the right:
Here's the finished product. Ribeyes first with filet's below. The color sucks, but you'll notice the ribeye is rare, with a well done crust, which is what you get with searing them. The filets were exactly the same, but the lighting was screwing the pictures up and I was trying to be discreet in front of company.
All meat is cowboy raised. No animals were harmed during the making of this meal - they were already dead.
First, start with ribeyes. Filets, may do, but ribeyes are the best. Make sure they're 1.25" to 1.5" thick, and well marbled, like this one.
Next, apply salt, pepper, and garlic salt liberally to both sides.
Throw them on a cast iron skillet or, if you're cooking for several people, buy a cast iron griddle to fit on your gas range. I heat one side to three degrees short of molten to sear my steaks, then move them to the other side, set to medium low, to finish cooking. Here is the sear side:
and here is the griddle with ribeyes finishing up on the left while I'm searing filets on the right:
Here's the finished product. Ribeyes first with filet's below. The color sucks, but you'll notice the ribeye is rare, with a well done crust, which is what you get with searing them. The filets were exactly the same, but the lighting was screwing the pictures up and I was trying to be discreet in front of company.
All meat is cowboy raised. No animals were harmed during the making of this meal - they were already dead.
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