I'm Thankful for Beef Meatscape Steaksperience

[brazoseagle]

Prime Texas Bone In Ribeye

This one's a big ol' bastard with one hell of a crust!

Recipe as always: http://www.friendsof...pic=107315&st=0

[Cohiba Stevie]

Looks god-like...

Im a big fan of bitburger. One of the best beers to pair with a cigar. You should try and get your hands on some franziskaner, also a fantastic german brau.

[KJND]

That's a nice hunk of beef!

[Jszeto]

Okay....I won't lie, that rib-eye looks intense!

[winelover]

"Bitte ein Bit" is the German advert I remember. Also that's one huge hunk of steak, enough to split into two without skimping, well at least for those of us not from TX.

[Diamondog]

Paramedics pl

[JohnLeupp]

Looks epic! David, I start off simply using only salt and pepper, then coating the steak with a little olive oil before putting on the grill. Looks like you use some garlic and pepper. What else do you season it with. Beautiful. JL

[brazoseagle]

Looks epic! David, I start off simply using only salt and pepper, then coating the steak with a little olive oil before putting on the grill. Looks like you use some garlic and pepper. What else do you season it with. Beautiful. JL

Here is the recipe:

http://www.friendsofhabanos.com/forum/index.php?showtopic=107315&st=0

I'm not a fan of rubbing with oil, for several reasons, mainly because I cook at too high of heat. I make my own special seasoning, not aggressive at all as to let the beef really shine. The recipe has the short list of what I use. You can do a forum search for either meatscape or steaksperience and see all of them.

[davidsan]

I got a bucks party next weekend going to break out the legendary recipe and try it on some local West Australian rib eye with bone , hopefully will give me enough fortitude to get through the festivities

[brazoseagle]

I got a bucks party next weekend going to break out the legendary recipe and try it on some local West Australian rib eye with bone , hopefully will give me enough fortitude to get through the festivities

Awesome!! I hope to see pictures. I hope it turns out well. Just don't over salt.

if you have any questions, shoot me an email at [email protected]

[Phillys]

Brazoseagle, you are one hell of a meat lover! I have read through a lot of your posts and just had to post this. I am also a meat nut, and believe that life is too short to pass up great thick prime ribsteaks (everybody thinks I am a pig when pull these out, and I am!).

From your posts I can see that you truly respect and love your meat. I read through your whole post on how to choose prepare and cook a steak and I do exactly the same, only difference is that I use Montreal Steak Spices from Schwartz and eat it a little more rare, aside from that, the same.

I would like to thank you for making me drool so hard that I had to swing by my trusted butcher's shop to grab some love for Friday. Love the marbeling on that end cut, and will post pictures of my weekly meatscapades in the future.

BTW ever try Montreal Steak Spice?

[ZinZan]

I get as much excitement when i see a thread tittle with Video Review or Meatscape.

[Phillys]

I would go as far as too say that I enjoy them more (the Meatscape)