ckreef Posted December 27, 2015 Report Posted December 27, 2015 Since Christmas roast beast was severed on the rare side of md rare I figured, if done right, I could still scrape a couple of ribeye steaks out of it. I started with a bosco idea. Montreal Steak is good but a little too course. Quick work with a Christmas present from Mrs skreef solved that problem. Cut a few steaks off of what was left of the roast beast. Rubbed them down with the ground up Montreal Steak and some OO. I then stuck them in the freezer for 10 or 15 minutes. Got Prometheus and a CI griddle ready to go. 40 seconds per side. Leftover money. Picture taking ability wasn't impaired like last night - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT
Cookie Posted December 27, 2015 Report Posted December 27, 2015 Great second cook. I have to do that for my Mrs every time I do a roast as she likes hers well done (I know I know)...
tony b Posted December 27, 2015 Report Posted December 27, 2015 What a great way to use up the "leftovers." Looks seriously tasty!!
ckreef Posted December 28, 2015 Author Report Posted December 28, 2015 Thanks everyone. I never knew twice cooked Ribeyes could be this tender or taste this good. Charles - Prometheus 16.5", Cassiopeia 19" TT
