Me thinks that you just need to add a bit more seasoning....... I use kosher salt, cracked pepper, granulated garlic & a bit of olive oil.....perfect every time.

Make sure that you season the entire steak, and use enough salt.

I cooked today for lunch Carrot-parsnip risotto with various veggie, cepes and dill...awesome light dish for hot summer days

Simmering on the stove: 

Chicken tajine with sugar peas, chick peas and preserved lemons. 

So it is a very hot summer day here in Salt Lake.  What do I do?  Crank up the oven and make some chicken pot pies.  Tasty, but ...?

And dcarch - little wooden handles for each rib?  Really?  Are you afraid of touching your food or what?

Peroggi in a Sauce Smitane with mushrooms added  with a Small Side Salad.

"And dcarch - little wooden handles for each rib? Really? Are you afraid of touching your food or what?"

Well.....as with some of my dishes, it is about the look. Yes, there are days when plating is not a big deal especially at home, but at work, its everything.

As in this picture (my charming niece served up this weekend ) lasagna  : one is seafood the other is made with smoked salmon.

 And she has excellent taste in wine.

I probably should have put a smiley face or something after my comment.  Usually the pics of the presentation make me drool all over the keyboard.  I just don't usually see ribs as a "dainty" item, I take more of a caveman approach.

mjb.

Quote:

Originally Posted by kaneohegirlinaz 

@ chefbuba,

I grilled (gas) boneless New York strips and some veg for our first night back from Hawaii.

Hubby said he didn’t like, that they had no taste. 

I prepped in my usual manner of sea salt, fresh cracker black pepper and some garlic powder. 

As I’m thinking about it now, he said the same about the Rib Eyes that I made a while back the same way,

from the same source, same quality (choice Angus).

 

What am I doing wrong here?

Should look for a different purveyor? A different quality?

Maybe a new way of seasoning?

I don’t want to fuss with charcoal in the desert and start a wildfire…

 

Please, everyone chime in, I love a good steak and I don't want to give up ...

kgirl,

while not even close to being in the same league as some of the grillmeisters here i still will offer my 2 cents....

there's been a lot of discussion over the years about how to cook the perfect steak, over what kind of heat,rub or marinate, room temp or cold meat etc etc etc....look in the archives as you will find it interesting reading...as always here, there are many differing opinions! lots of knowledge too...

maybe you should try a different cut......the Caveman T bone or a porterhouse or a bone in ribeye i don't think can be beat for flavor, and in my opinion only need salt and pepper, or a northwoods type steak seasoning( you can make your own).  gorgonzola butter is great on these! steaks!   i wouldn't salt the steaks til  just ready to grill or are already on the grill.  less expensive but equally as tasty cuts are hangar, flatiron, tri tip and flank steaks, but for these i usually do a spice rub or simple marinade. there are lots of rubs depending on what flavor direction you're headed in...chipotle, korean, coffee, chimichurri(as a rub or as a condiment)...skies the limit. a smoker box will add flavor as well....buy one or improvise with a disposable aluminum pan...i have a nice brushed stainless one that's fine for what i do.....so, as i said, just a few thoughts..hope it helps.....whatever you cook, make sure you start with clean grill grates!

joey

@petals.....as always, beautiful.....love the colors! lasagne looks perfect.

Quote:

Originally Posted by teamfat 

I probably should have put a smiley face or something after my comment.  Usually the pics of the presentation make me drool all over the keyboard.  I just don't usually see ribs as a "dainty" item, I take more of a caveman approach.

 

mjb.

Join the club. lol , after all , they are juicy , sweet , tender and delicious, how can you not use your fingers and lick your lips ?

Your chicken pies look great, one of my favs.

Petals.

Ms Petals, that bottle of wine up front looks like it may have been tasty … could you translate the label please?  Was it a white or red?

My sista’ Joey, you’re right about the cut of beef … usually I buy what little beef we do eat at Costco.  I like the Flank steaks and then use some type of rub or marinade.  I love a compound butter on my steak, but you know Mister. 

And I will heed my own advise and do a search on grilling steaks …

Kgirl,

Alexandre de Mayol de Lupe and Felix de Cholet got together in 1903 and the rest is .......very good wine.

It is a red wine and was purchased in France on a trip. You can read more about the winery here:

http://www.lupecholet.com/vin-bourgogne/en/who-are-we.html

One of the other nice wines that was served is called Chateau le Puy. Made from the Bordeaux wine region (this one my father brought)

And we had a Barda 2010 Pinot Noir.

ps. I am really enjoying the news of  your trip & photos.

Petals.

Quote:

Originally Posted by teamfat 

So it is a very hot summer day here in Salt Lake.  What do I do?  Crank up the oven and make some chicken pot pies.  Tasty, but ...?

And dcarch - little wooden handles for each rib?  Really?  Are you afraid of touching your food or what?

Nice looking pot pies. Nice pots with HANDLES. :-)

Long time ago I was in a classy restaurant in Chicago, where they also serve BBQ. It was interesting to see well dressed patrons struggling to eat BBQ and not getting their fingers messy. It was then I decided I got to get a handle (pun alert) on things.

So, here is another one. Sous Vide Rack of Lamb. Yes, it was lamb with ramps.

dcarch

Tonight, Frittata stuffed with sweet Red Peppers, Onions, Italian Hot Sausage, fresh herbs and a boat load of grated Parmesan, not only in it but on it too!!

 A side of lightly toasted Rye bread, hold the butter and some V-8 for added vegetable value.

Sometimes, I can get by in serving a breakfast item at supper time for hubby, not often, but if it has peppers and Italian sausage, he’s in.

Perfectly cooked and looked rack of lamb...
 

My  brother cooked for us ...........he did ok, actually I was proud of him.

Oysters on the half shell. Yum.  I am a huge fan of anything raw. :D

dcarch, your plating is fantastic.

kaneohegirlinaz,great looking frittata

petals, beautiful oysters

Salmon & grilled mushrooms tonight.,

Tonight it's OUTBACK with friends for a perfectly grilled PAPAIN  Marinated Rib Steak an baked tater and salad. . Maybe Bloomin Onion too.

Ed, take an extra Lippitor after that bloomin onion!

I do take Lippitor but we ordered 1 onion for 4 of us

One of the apps being served today at work : Mousse of Fois gras with truffles.

Petals, that's as pretty as a flower.  What are the white flowers made of?
 

Quote:

Originally Posted by chefedb 

 Maybe Bloomin Onion too.

Had that once and it was by far once too much for my tastes. 

Classy  nice job   What is the pink tears made from?

@ Scuba : Thank you, it is aged cheddar.

@ ChefEd : Thank you, the pink is rose petal syrup.

@ Chefbuba and everyone else, your food is terrific.

Petals.

Did you make the syrup from rosewater?

petals, are those Orange Superemes?

Last night I made a big pot of Cuban black beans.  Served with rice and a flat iron steak that I braised for a ropa vieja
 

Sounds delish Scuba, brings back some great memories.

@ ChefED : I make my own petals syrup. 1/2 ground pink rose petals, 2 cups of sugar, 4 cups water, juice of two lemons. I soak the petals for a few days , then cover in sugar and water and lemon and cook to 220 or the plate test/spoon test. It stays in the fridge for awhile. It is one of the signature marks of  some of my dishes, hence the name, petals.

@ Kgirl  : Yes they are. Have you ever seen the movie Vatel ? The food displays in the movie are to the extreme and there is one scene where the King see's an orange. He gently touches the top of it and the entire orange comes apart into slices, yet looking at the orange, one would have never known it was already prepped for him.

Petals.