What are you cooking?

[jaylach]

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Prime rib smoked. All American red meat, mashed potatoes with brown gravy and corn. Medium rare or still mooing deliciousness melts in your mouth not in your hand

You know something? While I have done Prime Rib racks when working as a cook, I have never done one at home. I have done a LOT of rib eye steaks at home. People often wonder if a rib eye steak is just a slice or Prime Rib. I actually searched this a bit and, while very similar, they are different. One of the biggest differences seems to be how they are prepared.

1) A Rib Eye steak is mostly going to be grilled or done in a hot cast iron skillet finished in the oven. Personally I don't do the oven finish thing nor cast iron. I have a stove-top slotted grill. I normally just use that for a steak. I just don't see any advantage with finishing in the oven.

2) A Prime Rib is usually roasted in your oven although I imagine they would be awesome on a rotisserie.

From what I see they ARE a cut from the same area of the beef but are still different as each require a different cooking method.

If you ever happen to have some left over Prime Rib thin slice it and make French Dip type sandwiches on soft hoagie rolls.

@jaylach Brussels sprouts are always a bad idea. Almost as bad as kale. (Mrs. Badger disagrees with me--she loves them. That's OK--everyone has a right to be wrong.)

Sprouts are good stuff! One of the biggest complains I hear is that the sprouts are mushy as many also complain about peas. Just quit coking them so long. As is true with spinach, Sprouts also benefit from some rendered bacon.

 

[Ceez]

You know something? While I have done Prime Rib racks when working as a cook, I have never done one at home. I have done a LOT of rib eye steaks at home. People often wonder if a rib eye steak is just a slick or Prime Rib.




Sprouts are good stuff! One of the biggest complains I hear is that the sprouts are mushy as many also complain about peas. Just quit coking them so long. As is true with spinach, Sprouts also benefit from some rendered bacon.

Ribeye is prime rib! You were a cook before? I bet you can make some nice spreads, when's dinner I'm on my way!

 

[jaylach]

Ribeye is prime rib! You were a cook before? I bet you can make some nice spreads, when's dinner I'm on my way!

Ya, I worked in a few steak houses as a grill cook along with doing some line cooking. LOL! That is likely why I post so much in this thread.

Want sauces? How about a sauce and a marinade?

Marinade:
Half cup or soy sauce and wine. Red wine with beef but white wine for pork or chicken. Adding thin slices of red onions, basil and crushed garlic. This is a half day marinade but works with 2-3 hours.

Sauce:
Totally sour cream based but is awesome with pizza or most wings.
Mostly just sour cream mixed with garlic, grated Italian cheese, garlic, basil and a bit of dill. Makes a REALLY good dip that has a bit of a taste burn. I can't give amounts for the spices as this is one of those totally by taste things.


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I totally agree that a rib eye steak and prime rib are the same basic cut. Shoot, cut a prime rib rack between the bones and you end up with expensive rib eye steaks. I say expensive as the prime rib rack will cost more per pound than rib eye steaks just due to being named "Prime Rib".

 

[fishorama]

We had the opposite of prime rib or roast, multi-beans & corn muffins

 

[Fishmanic]

Elbow pasta with Barilla tomato and basil spaghetti sauce with added fresh mushrooms, garlic, and 85% lean ground beef. If I dont make my own sauce, I like Barilla brand as they are one of the few sauces that is made with olive oil.

 

[Ceez]

Ya, I worked in a few steak houses as a grill cook along with doing some line cooking. LOL! That is likely why I post so much in this thread.

Want sauces? How about a sauce and a marinade?

Marinade:
Half cup or soy sauce and wine. Red wine with beef but white wine for pork or chicken. Adding thin slices of red onions, basil and crushed garlic. This is a half day marinade but works with 2-3 hours.

Sauce:
Totally sour cream based but is awesome with pizza or most wings.
Mostly just sour cream mixed with garlic, grated Italian cheese, garlic, basil and a bit of dill. Makes a REALLY good dip that has a bit of a taste burn. I can't give amounts for the spices as this is one of those totally by taste things.


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I totally agree that a rib eye steak and prime rib are the same basic cut. Shoot, cut a prime rib rack between the bones and you end up with expensive rib eye steaks. I say expensive as the prime rib rack will cost more per pound than rib eye steaks just due to being named "Prime Rib".

When you marinade you typically do it for half a day? Or does it depend on the cut of meat etc? I usually marinade for 24hrs. That prime rib i brined with salt and left it sitting uncovered in my fridge for 24hrs. When I pulled it out I let it sit until it achieved room temp and than I added 2 different rubs to it and set it on the smoker. I let it reach about 105⁰ internally and then pull it off and crank the smoker to 550⁰ and seer it until the internal temp reaches 125⁰. My pop likes it a bit less "bloody" but if he isn't eating I'll only let it hit 122⁰. After I pull it off I let it sit covered in foil for another 30-45 minutes which finishes it off.

With steaks I have a secret marinade that I let them sit in for a minimum of 24hrs. One time we went fishing and I took enough steaks to last a week for the 2 of us. By the end of the week those steaks that had sat in the marinade the entire week were so tender (ribeye is always tender anyways) that they were literally falling apart but they were delicious.

 

[jaylach]

When you marinade you typically do it for half a day? Or does it depend on the cut of meat etc?

It depends on the meat. With a beef cut such as flank steak at least over-night. With chicken 3 hours is normally fine.

 

[Ceez]

It depends on the meat. With a beef cut such as flank steak at least over-night. With chicken 3 hours is normally fine.

Have any chicken marinades you wanna share?

 

[fishorama]

Tonight spaghetti sauce w/meatballs I made last week.

For chicken marinade I like shawarma (with yogurt dressing) or satay w/peanutbutter/lime sauce for something different, but Italian is our usual

 

[jaylach]

Have any chicken marinades you wanna share?

Well I did give one.

To be honest I don't marinade all that often. I'm one of those people that always has a few proteins thawed in my fridge but never know which I'll use until I'm ready to eat. That just does not go well with marinades as over doing a marinade can ruin some proteins as much as they can enhance. Say I wake up and think I'll like chicken with a strong marinade lemon for dinner. Come dinner time I no longer want the chicken so do something else. In such a case the chicken is going to marinate way too long and the texture will be gone.

With the way I cook your question is rather hard for me to answer. I don't normally do recipes but normally just throw stuff together. Usually if things seem that they would go well together they probably will.

 

[fishorama]

I freeze meat, especially chicken, in marinades. By the time they thaw they're good to go. Many recipes make more than we eat at 1 time. We eat meat but smallish amounts...except for me & plain steak, I seem to have less self control. I've tried beef marinades & rubs but nothing beats medium grilled & a ton of sauted mushrooms. Anything else is optional

 

[gwand]

Because of my heart disease I only eat red meat once per quarter. So I go for the gusto and splurge on prime rib steak or New York strip. I find if you go with a prime cut all you need is salt and a hot grill. Medium rare please.

 

[fishorama]

What, no mushrooms, gwand? They make it practically healthy w/a small salad & a glass of big red wine. I admire your heart heathy diet stick-to-it-ness but I hope I get steak more than once/quarter. Rib steak/roast is 1 of the most delicious but fat laden cuts. I only do it once or twice/year at most, but cook other lesser cuts sometimes.

 

[jaylach]

Tonight is a t-bone cut pork chop seared and then finished at a lower temperature covered in apple sauce, with the pan covered, until around medium. To go along will be Brussels Sprouts and sauteed baby russet taters with butter/oil mix, rosemary, garlic, black pepper and a little salt. Love these taters! Often I'd add some basil to the taters but think I'm skipping that tonight.

I know that I throw out a lot of 'tips' and here is another dealing with taters...

• If doing fries always soak first in mildly salted water. You will see the water get a little 'milky'. That milkiness is actually starches being pulled out of the fries. This helps with the end result being more crispy. Cook the fries twice! First time at a lower oil temperature of 300-325 F until the edges of the fries just start to get a touch of color. Pull the fries and let cool a bit. While the fries are cooling bring the oil up to 375-400 F. Cook again until crispy brown. You end up with a perfect fry that is crispy on the outside yet smooth and creamy on the inside. For an even more crispy outside toss the fries, after the first cook, in a little baking soda. Sounds weird but will increase crispness.
• If doing shallow pan fry, saute, it is sort of the opposite of the fries above but not totally. When I do this, such as tonight, I start with half and half of an oil/butter mix. I use baby potatoes cut to a fairly size, most just need cut in half. While I'm waiting for the butter/oil mix to heat I cut the taters. Also, while cutting taters and waiting for the oil/butter to heat up, I'll add rosemary, salt, black pepper, garlic and whatever else I feel like to the butter/oil mix. This allows the spices to 'steep' in the oil/butter mix to infuse the flavors. You know the oil/butter is ready when the butter starts to bubble a bit and there is a bit of sizzle. Place the cut taters, largest cut surface down, and just let it go until the surface gets medium brown. Flip the taters one at a time... sigh, this can be a pain but prevents black/almost burnt sides that will be present if you just toss. Flip them one at a time. Cook at a lower temperature until a fork just sinks through letting you know that the tater is full cooked. Final thing is to crank up the heat and toss like crazy. This type of tater will never have the outside crisp of a well done fry but will still add an outside firm texture.

 

[MaloK]

Have any chicken marinades you wanna share?

I have a good one there:

What are you cooking?

I like butter. Wrapped in bacon. And deep fried. With chocolate sprinkles.

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