We all know how delicious a Rib Eye Steak is, but what is a Rib Steak? Well, let me tell you that Rib Steak is even better than Rib Eye Steak. The Rib Eye is boneless and the Rib Steak includes the rib bone and is often called a “Bone-In Rib Eye Steak”. Rib Steaks are also the same as Prime Rib. When combined as a multiple Rib Roast Section and roasted, it is Prime Rib. When each bone section is sliced and then grilled, it becomes a
Bone-in Rib Steak.
Now, how do we cook it?
You can grill it or we cooked it last night in the cast iron pan. The important step that many people forget is to bring the meat to room temperature (at least 30 minutes), dry it with paper towel and adequately salt it.
If you are grilling the steak, cook it low and slow. If you are using a cast iron pan, make sure to heat the pan first, then pour in one tablespoon of canola oil and I also include a little bit of butter. Let it heat up again. Sear the meat on both sides, the pan should be screaming hot and sizzling. I would say about two minutes on each side, check out the nice crust on our steak. Transfer the meat onto a cookie sheet with a rack, pour your oil and butter mixture from the cast iron pan onto the meat and put it into 475 degree oven for three minutes to finish the meat. Don’t move from the kitchen, you can easily overcook the meat! Take the meat out of the oven and let it rest for about 4 minutes, cover it with foil.
Time to cut the steak and enjoy this wonderful cut. I have served the steak with loaded cauliflower mash. (Steamed cauliflower, 1/2 brick of cream cheese, 1/2 cup of shredded cheddar, 2 chopped up green onions, 2 cloves of chopped up garlic. Mix it all together, you can also use a little bit of your steaming liquid to make the perfect texture. Sprinkle with more cheese and bacon pieces).
My garden didn’t do so well this year, but the one thing that it did produce were potatoes! Plenty of them! I have learned from last year that storing them in our cold dark cellar didn’t do the trick and the potatoes didn’t last very long. So, we have decided to go the freezer route this year. It took us all afternoon to peel, shred or cut, blanch and then freeze, but it was all worth it to indulge into homegrown/homemade hash browns, chips, salads and our favorite mashed potatoes. I have also learned from my past failures of trying to rush the freezing process, that you DO NEED to blanch your veggies. Otherwise, they will be all soggy and you might as well throw them out.
Roasted Sweet Potato Salad (Can be made with regular potatoes as well. The cowboys prefer the “regular” potatoes, but they try to please the ranch mom and try new recipe creations).
- 3 big sweet potatoes (peel and cut up into a medium dice)
- 1 can of black beans (rinsed)
- 1 bag of frozen corn (let it defrost)
- 1 red pepper (small dice)
- 1/2 red onion (small dice)
- 1 to 2 avocados (medium dice)
- 2 green onions – chopped
- 1/2 bunch of cilantro – chopped
- Dressing: 2 tablespoons honey, 2 tablespoons grain mustard (we like the spicy kind), 2 tablespoons of lemon juice, 2 tablespoons of olive oil (try using roasted pepper olive oil from Costco), salt, pepper and cayenne pepper to taste.
- Peel and cut up your potatoes, toss about 2 tablespoons of olive oil on them and roast at 400 degrees for about 20 – 30 minutes.
- Sauté your pepper, onion and green onions until translucent.
- Time to assemble, put the ingredients into a big bowl and mix your dressing. Once the potatoes are done include them into the bowl and pour over the dressing.
- Your salad can be served warm or cold, but I found that we did like the warm version of the salad much better. We have tried both versions. The dressing does wonders with the warm veggies.
Stay tuned for homemade potato chips recipe and tips on how to grow your best crop of potatoes. There is always the possibility of a great and fruitful garden next year, right? BTW.. 3T Ranch T-Bone steak would be the perfect addition to this salad!