/ck/ - Food & Cooking

>>4945054

cut a small hole in the thickest part and make sweet, sweet love to it.

eat it

prime rib au jus with some potatoes, creamed spinach, and a brandy old fashioned

My trepidation stems from the fact that every recipe I find talks about things in the 10-14 lb range, whereas this is more like a super-thick steak.

>>4945091
I'd cut it right down the middle and make two steaks out of it. Grill and eat.

Preheat the oven to 400 degF. High heat oil, salt. Sear it 3 minutes each side in a rocket hot pan. Turn the steak on its side in the pan and let it roast in the oven until it is springy to the touch. At that point it's rare. Give it just another minute or so. Then, let it rest 10 minutes. Pepper and slice.

Lately I have just skipped the oven and turned the steak frequently so the crust forms gradually as the temperature comes up. I've even cooked cowboy ribeyes like that.

>>4945106
Have to serve 4 people.

>>4945112

Bonus: for the last minute of cooking, add a knob of butter, some crushed cloves or garlic, and a bunch of thyme. Baste.

Last time I had a prime rib, I kept the gristle after eating, then rendered the fat all the way down. It added a complex beefy flavor to the dish I made right afterwards using it (don't remember the dish, just that it was delicious)

>>4945054
>>4945123

Prime rib finger strips!

With a side of "dipping juice"

Doesn't that sound fucking awesome?

You're welcome!

throw it in the bin.

Boil it

https://www.youtube.com/watch?v=4Zu58SM4BE8

>>4945123
>2 lb prime rib
>Feed 4 people

Debone, grind and make (4) quarter-pound hamburgers.

>>4945112
>bake a steak

no. grill or pan only

>>4945224
It's a roast, assface.

>>4945230
you'd be better off doing that in a croc pot so its not as dry as a bone by the time its out

How do I put custom mechs into megamek?

>>4945054
Slice it into chunks, tenderize the chunks then marinate for 3 days

>>4945224
dumb dumb, perfect steaks are started by grill/pan and always finished in an oven.

>>4945296
wrong!

>>4945303
Nope. Right

>>4945306
I dont see any ovens used in this video ^_^

http://www.youtube.com/watch?v=AmC9SmCBUj4

>>4945224

I was saying to sear it in a pan and finish it by placing the pan in the oven.

I went on to say that I can cook a thick steak in a pan by flipping it often.

I think you misinterpreted my post.

>>4945310

Yeah, but he isn't cooking a 3inch ribeye, dumbass.

>>4945310
Hey /ck/, he's searing in olive oil. Don't all you guys say that olive oil is only for drizzling cold and not cooking with? So now what, oilfags?

>>4947551
Depends on how refined it is. Cold-pressed extra virgin should never see heat.

>>4947660
wait really?

Like, its bad if I drizzle a bit of olive oil on my garlic bread before popping it in the oven?

>>4947667
thats probably fine dude. why are you asking him, sounds like its something youve done be4

>>4945054
best make some yorkshire pudding with the meat juices, really easy too.

>>4947667
a more precise way to say it would be extra virgin should not be used as a cooking medium. using it to toast some bread or something is ok.

also look at the label carefully. alot of oils out there are blends and/or refined olive oil posing as fancy EVOO.

>>4947692
also, use colmans mustard, salt, pepper to marinate it

http://tailgatermonthly.com/colmans-english-prime-rib/

eat with horseradish sour cream if you feel like it

>>4945061
this.exe