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 Quote
tinyfish Posted December 27, 2015 Report Posted December 27, 2015 Still nice and pink in the middle. Quote
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)... Quote
tony b Posted December 27, 2015 Report Posted December 27, 2015 What a great way to use up the "leftovers." Looks seriously tasty!! Quote
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 Quote
tony b Posted December 28, 2015 Report Posted December 28, 2015 Something for all of us to learn! Quote
