Married 9 years. Her choice dinner. Local meat store had Angus ribeye for $12.99 a pound.
Cost per person: $14.50
Wow grats on that deal on steak! And happy anniversary. The more you put under your belt, the more you just want to stay inside and enjoy life together rather than extravagant dates.
Our little meat shop (not really a butcher) sells more Angus ribeye than literally any other retailer in America. It’s not just the best deal in [my middle of nowhere] town. It’s the best deal possible.
My idea of an extravagant date means getting a hotel in a place likely to get hit by a hurricane. I’m not a role model.
Hey, congrats…I’m up to 42 yrs of marriage now, but I think you’ll agree that one of the key routes to a soulmate’s heart is through the stomach.
You’ve surely aced that aspect!
Thanks for the excellent content.cheers,
I try
Nice! My wife wanted rib steak on her birthday, and as she likes to say, cooked so rare a good veterinarian could bring it back to life. We eat at home if we want steak because nobody but me cooks it to her taste. At least, that’s what she tells me.
I can’t login to lemmy without getting hungry. I wonder why 😂
Man that’s nice. My last “anniversary” dinner was cooking vegan masterpieces for someone and getting nothing in return. Like studying Thai and Indonesian cooking and… yea… Also they hate fans pointing in their direction…
I learned to cook in restaurants and make a steak that makes my mom jealous but yea… Must be nice.
The fans don’t have to blow on people. Just get the smoke out.
More a “Korean fan death” situation.
Merely having air near them while being served means death… regardless of where anyone else wants the air to blow… Not that it matters…
I’m familiar with it.
Now I want a steak!
I’ll settle for the beef stew in the slow cooker later.
I need to up my CotC (“corn on the cob”) game. I’m assuming it’s possible in the AF, but when I leave the husk on to preserve moisture, it takes forever, and when I remove the husk, it dries out too easily.
That there CotC looks incredible, assuming non-boiled.
we grill it for 20ish minutes. 6-7 minutes a side, turn it twice (so it’s grills three sides). You should be able to smell when it’s done.
I have a steamer insert for a two gallon pot. Poor water in the bottom, put the husked corn in, bring the small amount of water in it to boil for 5 minutes. Pull it out. It’s cooked faster than the steaks once you include the resting time on the steaks.
Ah right, that’s it. I have a wok I sometimes use for steaming. I plum forgot all about it.
A wok works too.
A small, flat-ish can with both ends removed sits at the bottom, along with some water. A china plate balances on top of that, and that’s where I place the food to be steamed.
(just in case anyone reading gets the idea that the food sits at the bottom, i.e. boiled and not really steamed)
I figured if the walk was small enough then the corn could just sit across it and not even come in contact with a small amount of water and put a lid on top. Or put a round rack in if you have one and put the corn on top of that. Pop a lid on top to trap the steam
Good points. My mind was certainly in ‘dumpling mindset,’ there.
Soak your corn in the husk before throwing it on the grill. Cook it until the husks are charred. You’re welcome.
What grill…?
Husk on, air fryer.
As noted above, takes forever.
Problem solved-- steam them, instead.
It takes ten minutes
what temp?
450
CotC cooks amazingly in the microwave actually. Leave the husk on, wrap in a wet paper towel. Cook I “think” 2 min per COB. Double check the time, that’s the only thing I’m fuzzy on.
Seconding this! Microwaves are pretty good at cooking a lot of veggies. They basically steam from the inside out.
Ah rabbits, I knew I’d need my microwave again one day. (when I moved out of my last place almost 20yrs ago, I gave it to my housemate)
That said, one way that works a treat is to throw CotC in with a soup or stew that I’m making… just that it’s too hot to be eating soups & stews these days. :S
That’s a nice rib eye, great sear!
Looks good; I’d take ribeye over fillet mignon every time!
The only reason to order filet mignon is because a 6 oz ribeye is a terrible steak but you only want 6 oz.
Congrats! Here’s to many more!!
~Shouldn’t be difficult if you keep cooking for her like that.~
How did you prepare the ribeyes. Looks good. I might do something similar for our anniversary this weekend if I can find some pork chops
Salt, pepper, both sides. Let them rest for about 30 minutes at room temperature.
One was done with cast iron on an induction burner. One was done in stainless on an electric burner. My other larger burner was busy with the corn. Turn on any fans your kitchen is equiped with because it’s going to get smokey.
Heat the burner to 400°, pat the steak dry with a paper towel, melt butter in the hot pan, add the steak, set the timer for 2 to 4 minutes depending on how done you want the steak and how thick it’s cut. Flip it. Set the timer again. Tent each one individually in foil for 5-10 minutes. Serve.
For a more done steak than medium you may need to lower the temperature to 375 and increase the time. Or just kick out whoever wants their steak messed up.
