Thesnackykitty - Ribeye is unquestionably my favorite cut of steak It s a bit of a splurge but LeftyOhh and I can make a bad boy like this stretch 2-3 meals plus it turns out cheaper and far tastier than any steakhouse slab you ll find Here s how I achieve that First off I have entirely stopped buying fresh meat at the regular grocery Please y all do yourself a favor and find a good local butcher The prices are usually pretty comparable to the big stores and in the cases when it is pricier it consistently ends up being well worth it for the difference in quality and freshness Not to mention variety and ability to get custom cuts Ribeye is a more expensive cut of beef but is also a favorite for its richness so be sure you choose one with plenty of fat marbling for both better flavor and tenderness My butcher shop cuts them close to 1 5 inches thick this one was 1 3 pounds Once you ve found your the perfect steak now you gotta season that bitch I ve tried a lot of dry rubs and marinades through the years but this simple McCormick recipe remains at the top of my list For every pound of meat it works great on pork chops too combine 1 4 cup of olive oil 2 Tbsp of soy sauce and 1-2 tsp of Montreal Steak seasoning blend Ideally you should plan ahead enough to let your meat have several hours to soak up the most optimal flavor This one marinated in the fridge for 10 hours I personally take it out to warm at room temperature for about 15 minutes before I put it on to cook Now I know this next step is controversial and my butcher shop guys have all gasped in horror at my air fryer blasphemy but it turns out so amazing every time I refuse to go back to grilled steaks I cooked this in a 390 preheated air fryer for a total of 11 minutes turning it roughly halfway through its cook time Be sure to pour all of your marinade juices on top too We like medium to medium-rare You ll need to add a few more minutes if you prefer more doneness NOW IT IS VERY IMPORTANT TO LET IT REST Seriously put that giant slab along with the pan drippings fully cooked marinade onto a plate and leave it alone for about 10 minutes If you want juicy meat I promise this patience is crucial Then reward your patience and dig in Since steak feels like a fancier meal we tend to step up our side dish game as well - this time opting for baked sweet potatoes garlic butter Brussels and sourdough toast My taste buds and tummy were both incredibly happy As always if you try it let me know how it went Read more
