Ribeye, Oysters, and Baked Potato

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Sqwertz

2021-11-24 00:51:48 UTC

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A little 3.3lbs Choice Ribeye (9.99/lb @ Randall's) with a few
oysters and a baked potato.

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Ribeye cooked 3.5 hours @ 131.5F and seared in butter in stainless
steel pan.

-sw

Alex

2021-11-24 01:06:17 UTC

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Post by Sqwertz
oysters and a baked potato.
https://i.postimg.cc/sXsGfpZt/Pre-Thnaksgiving-Ribeye-Steak-and-Oysters.jpg
https://i.postimg.cc/C17BRzGd/Pre-Thnaksgiving-Ribeye-Steak-and-Oysters-Uncut.jpg
steel pan.
-sw

Nice!

Bryan Simmons

2021-11-24 01:11:45 UTC

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That steak looks beautiful. To what extent did you allow it to cool
before pan searing it?

Post by Sqwertz
-sw

--Bryan

Sqwertz

2021-11-24 05:38:37 UTC

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Post by Bryan Simmons

That steak looks beautiful. To what extent did you allow it to cool
before pan searing it?

Dried it off and 10 minutes. For some reason it didn't sear as hot
and fast as a steak.

-sw

Jeßus

2021-11-24 01:59:16 UTC

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Never tried oysters and steak together, no reason not to, of course.
You could argue it qualifies as 'surf and turf'.

That ribeye is too thick for me. No more than an inch thick, IMO.

Here in Australia I often see ridiculously thick cuts of steak in
'gourmet' butchers, I have no idea what the appeal is. I think I feel
this way for the same basic reason I don't like meatloaf... the ratio
of browned meat to unbrowned is too low (Maillard reaction). But I
enjoy few things more than a really good, quality beef steak.

Anyway, looks good. I'd certainly eat it regardless.

Ed Pawlowski

2021-11-24 02:10:11 UTC

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Post by JeÃus

Never tried oysters and steak together, no reason not to, of course.
You could argue it qualifies as 'surf and turf'.
That ribeye is too thick for me. No more than an inch thick, IMO.
Here in Australia I often see ridiculously thick cuts of steak in
'gourmet' butchers, I have no idea what the appeal is. I think I feel
this way for the same basic reason I don't like meatloaf... the ratio
of browned meat to unbrowned is too low (Maillard reaction). But I
enjoy few things more than a really good, quality beef steak.
Anyway, looks good. I'd certainly eat it regardless.

At 3.3 lb it is more like a small roast than a steak. Looks good
though, just done to the right temperature.

Bruce

2021-11-24 02:15:01 UTC

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Post by Ed Pawlowski

Post by JeÃus

Never tried oysters and steak together, no reason not to, of course.
You could argue it qualifies as 'surf and turf'.
That ribeye is too thick for me. No more than an inch thick, IMO.
Here in Australia I often see ridiculously thick cuts of steak in
'gourmet' butchers, I have no idea what the appeal is. I think I feel
this way for the same basic reason I don't like meatloaf... the ratio
of browned meat to unbrowned is too low (Maillard reaction). But I
enjoy few things more than a really good, quality beef steak.
Anyway, looks good. I'd certainly eat it regardless.

At 3.3 lb it is more like a small roast than a steak. Looks good
though, just done to the right temperature.

Y'all are a bunch of Flintstones.

bruce bowser

2021-11-24 20:02:27 UTC

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Post by Bruce

Post by JeÃus

Never tried oysters and steak together, no reason not to, of course.
You could argue it qualifies as 'surf and turf'.
That ribeye is too thick for me. No more than an inch thick, IMO.
Here in Australia I often see ridiculously thick cuts of steak in
'gourmet' butchers, I have no idea what the appeal is. I think I feel
this way for the same basic reason I don't like meatloaf... the ratio
of browned meat to unbrowned is too low (Maillard reaction). But I
enjoy few things more than a really good, quality beef steak.
Anyway, looks good. I'd certainly eat it regardless.

At 3.3 lb it is more like a small roast than a steak. Looks good
though, just done to the right temperature.

Y'all are a bunch of Flintstones.

En niet puin? Niet Rubbles? Zoals Barney Rubble, hun buurman?

Bruce

2021-11-24 20:27:01 UTC

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On Wed, 24 Nov 2021 12:02:27 -0800 (PST), bruce bowser

Post by bruce bowser

Post by Bruce

Post by JeÃus

Never tried oysters and steak together, no reason not to, of course.
You could argue it qualifies as 'surf and turf'.
That ribeye is too thick for me. No more than an inch thick, IMO.
Here in Australia I often see ridiculously thick cuts of steak in
'gourmet' butchers, I have no idea what the appeal is. I think I feel
this way for the same basic reason I don't like meatloaf... the ratio
of browned meat to unbrowned is too low (Maillard reaction). But I
enjoy few things more than a really good, quality beef steak.
Anyway, looks good. I'd certainly eat it regardless.

At 3.3 lb it is more like a small roast than a steak. Looks good
though, just done to the right temperature.

Y'all are a bunch of Flintstones.

En niet puin? Niet Rubbles? Zoals Barney Rubble, hun buurman?

Barney eats like a Flintstone too.

Jeßus

2021-11-24 19:58:02 UTC

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Post by Ed Pawlowski

Post by JeÃus

Never tried oysters and steak together, no reason not to, of course.
You could argue it qualifies as 'surf and turf'.
That ribeye is too thick for me. No more than an inch thick, IMO.
Here in Australia I often see ridiculously thick cuts of steak in
'gourmet' butchers, I have no idea what the appeal is. I think I feel
this way for the same basic reason I don't like meatloaf... the ratio
of browned meat to unbrowned is too low (Maillard reaction). But I
enjoy few things more than a really good, quality beef steak.
Anyway, looks good. I'd certainly eat it regardless.

At 3.3 lb it is more like a small roast than a steak. Looks good
though, just done to the right temperature.

Yes. This is just another example of differences between countries,
ribeye in Aus generally means a steak
https://en.wikipedia.org/wiki/Rib_eye_steak

Sqwertz

2021-11-24 05:42:26 UTC

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Post by JeÃus

Never tried oysters and steak together, no reason not to, of course.
You could argue it qualifies as 'surf and turf'.
That ribeye is too thick for me. No more than an inch thick, IMO.
Here in Australia I often see ridiculously thick cuts of steak in
'gourmet' butchers, I have no idea what the appeal is. I think I feel
this way for the same basic reason I don't like meatloaf... the ratio
of browned meat to unbrowned is too low (Maillard reaction). But I
enjoy few things more than a really good, quality beef steak.
Anyway, looks good. I'd certainly eat it regardless.

Any less thick a "steak" and the price was $19.99/lb. This was the
smallest "roast" (that was on sale) I could find.

-sw

Jeßus

2021-11-24 19:57:05 UTC

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Post by Sqwertz

Post by JeÃus

Never tried oysters and steak together, no reason not to, of course.
You could argue it qualifies as 'surf and turf'.
That ribeye is too thick for me. No more than an inch thick, IMO.
Here in Australia I often see ridiculously thick cuts of steak in
'gourmet' butchers, I have no idea what the appeal is. I think I feel
this way for the same basic reason I don't like meatloaf... the ratio
of browned meat to unbrowned is too low (Maillard reaction). But I
enjoy few things more than a really good, quality beef steak.
Anyway, looks good. I'd certainly eat it regardless.

Any less thick a "steak" and the price was $19.99/lb. This was the
smallest "roast" (that was on sale) I could find.

Looks good for a roast. I mistakenly assumed it was an actual steak.
In Australia a 'ribeye' AKA Scotch fillet is a steak... my favourite
cut of steak, in fact.

https://en.wikipedia.org/wiki/Rib_eye_steak

US Janet

2021-11-24 03:17:13 UTC

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Excellent! My mouth is watering :)
Janet US

Thomas

2021-11-24 09:05:18 UTC

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Talk a bit about that 131.5 please. A little veeed I assume?
Looks really nice.

Cindy Hamilton

2021-11-24 10:06:54 UTC

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Luscious presentation.

Cindy Hamilton

Bruce

2021-11-24 10:28:21 UTC

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On Wed, 24 Nov 2021 02:06:54 -0800 (PST), Cindy Hamilton

Post by Cindy Hamilton

Luscious presentation.

Lol, it looks horrible.

dsi1

2021-11-24 11:08:45 UTC

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Post by Bruce
On Wed, 24 Nov 2021 02:06:54 -0800 (PST), Cindy Hamilton

Post by Cindy Hamilton

Luscious presentation.

Lol, it looks horrible.

You'd probably think this looks horrible. It's a 36 lb turkey that my sister-in-law is going to cook up. I told my wife that I've never heard of a 36 lb turkey. She said it used to be a pet turkey named Chris P. That's so cute. My niece set him up to be the guest of honor for Thanksgiving dinner. That's so sweet.

https://photos.app.goo.gl/hxgDBKecXFwbbiNR7
https://photos.app.goo.gl/F4y6gqTSavjRxVxQ6

Leonard Blaisdell

2021-11-25 04:51:12 UTC

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Post by dsi1
You'd probably think this looks horrible. It's a 36 lb turkey that my sister-in-law is going to cook up. I told my wife that I've never heard of a 36 lb turkey. She said it used to be a pet turkey named Chris P. That's so cute. My niece set him up to be the guest of honor for Thanksgiving dinner. That's so sweet.

When his/her feet dry out, they'll make excellent back-scratchers. Waste
not, want not. You may have to make a fixture, so they dry in the proper
position.

Gary

2021-11-24 14:40:33 UTC

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Post by Cindy Hamilton

Luscious presentation.

The addition of the 3 dry looking oysters on the half shell is odd and
out of place, imo. I would present a separate meal of oysters, salty
fries and coleslaw.

The giant 3.3 lb rib-eye is a bit much for one meal and just one potato.
That part needs a salad.

The food looks good but all for one meal wouldn't work for me.

Geoff Rove

2021-11-26 23:26:36 UTC

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Also could have been sliced and steak grilled in 20 minutes in the broiler while the potatoes baked upstairs.
Just say no to grissly dry birds. The steak drippings work as stuffing gravy.