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Sunday, April 06, 2008

Haven't Had a Steak In Awhile- Rib-Eye!


We went to Sams' Club yesterday, with the mission to secure more meat in our freezer!
Some choices' were easy, some we took a pass on... The Rib-Eye steaks could not be ignored! About a pound a piece, and a thickness that cried out to be broiled, we bought them for Sunday dinner!. This, with a classic Potato Au gratin, a little bread, and a brownie- was the plate my son received today at work, should sustain him for a day or so...We stocked our freezer with pork steak, pork roast, chuck roast, chicken tenders- and a salmon fillet that will be eaten in the next 2 days! I'm also making beef jerky today- we'll see what that looks like in about 5 hrs. ...

27 comments:

Akelamalu said...

The stead looks fab. What's Beef Jerky?

Casdok said...

Those potatoes sure look good!

Beth said...

"What's beef jerky"???!!!! HUH?!

Steak looks good...I heart cow!

Dana said...

Buff, you have the absolute greatest Sunday dinners. I think I'd be forever "comforted" with all of the comfort foods I see on your table!

doggybloggy said...

thats a nice cut.....yeah whats beef jerky?

snowelf said...

Unclebuff, I love the "thickness that cried out to be broiled" line! Too funny.
Your muse is comedy for sure!!!! :)

--snow

Jeff B said...

Steak and potatoes. Yuuuuumy!

If corn on the cob was in season it would be the perfect dinner.

Roger said...

Ah ya devil for showing me that good looking peace of meat my man! Au gratin taties too!

(stomach rumMmMmMmbles)

buffalodickdy said...

Ake- Beef Jerky is marinated strips of beef 1/4" thick, then slow smoked or dehydrated into a dried, chewy treat!
casdok- Big batch! We'll have 'em again tonight..
beth- Now you know better...
dana- We try and mix it up, and Sunday is always the big meal of the week to try it!
DogB- Quit pickin' on the Brit, you guys!
snow- Rib-eye, about 1-1/4" thick is my favorite cut of steak...
jeff- just starting to see Florida sweet corn in the area- next week for sure!
rog- Nothing prettier than a big, broiled steak!

G-Man said...

Buff...
In my opinion you can't ruin a Rib-Eye..It's my favorite cut...

And speaking of beef-jerky, I see that Meijer's has boneless chuck for 1.98 a #, That makes great jerky!!

Thanks for the idea, have a great day!

G

MarmiteToasty said...

The steak looks soooooooo good lol we rarely have steak here, its just to expensive....

I didnt like beef jerky when I was in the States, it was like eating someones skin graft LOL

x

MarmiteToasty said...

There is that golden rule over here, when in hospital NEVER choose things off the menu that could of been body parts, cos ya just never know where they came from..... no LIVER and onions and definetely no steak and KIDNEY puddings :)

ok OK, so Ive been living with sons way to long LOL

x

buffalodickdy said...

G-man, You and me see the world through the same eye-balls, I swear to God!
marmy- Maybe the skin graft didn't use enough garlic and red pepper... Beef Jerky is a guy thing, not to be made fun at... unless the jerky sucks... Michigan folks- who makes the best? Dublin, MI- any flavor you want!

buffalodickdy said...

marmy- I will eat liver, and make you watch... with bacon and onions, medium rare.... and a nice Chianti...slurping sounds...

Anndi said...

I tired beef jerky... have to say it was not my fav.

But dang does that look good!

Bina said...

That looks like the PERFECT steak! I sure wish I had some of that! You will have to tell me how close to the boiler, how long on each side. I love me a broiled steak!

Michelle Ann said...

Is there any other steak other than a Rib-eye? Okay, maybe a porterhouse, but that's it. That rib-eye looks delicious!

I just have never understood the obsession with Filet Mignon. It has no marbling which means...NO FLAVOR.

Tanya Kristine said...

Mmm...jerky. i love jerky. i make a mean tofu jerky. really.

buffalodickdy said...

anndi- There is jerky and then there is better jerky...
bina- 8 minutes on 1st side, 7 on the second- if it's thick!
michelle- Agreed! Tenderloin is tender, but flavor is only what you marinate it in...
Tanya- Tofu jerky... Does bean curd have a grain direction?

Tanya Kristine said...

Um, no. unless chewy is a direction.

Odat said...

Looks yummy!!!
(I've always considered jerky a treat for my dog)..;-)
Peace

Bina said...

Buff, I could SO take that the wrong way, and I think I will!

buffalodickdy said...

bina- What did I say? Wait a minute....ooooh, you evil little girl!

buffalodickdy said...

tanya- If you can make bean curd tough, well, you're scaring me...
odat- Spoiled mutt... Although my Airedale enjoys it immensely, too...

pinknest said...

i see everything here is in good order. securing some meat and such. lol!

SignGurl said...

A man that makes jerky knows the way to my heart ♥.

buffalodickdy said...

pink- I haven't cooked anything lately that "was over the top!"! I gotta try something new here pretty quick...
signgurl- Thanks for stopping in! That batch of jerky was flavorful, but was missing "impact" on the first bite! Not enough salt, I suspect...