So, we were at the butcher counter today. They were serving guest 70 when I grabbed my ticket, number 82. We had planned on pork chops but upon seeing their sorry state, we changed our mind to ribeyes.
(Truth be told, it doesn't take much to convince me to get ribeyes.)
So I stood there, waiting, looking at the priciest ones, specifically two beautifully marbled specimens.
The minutes ticked by as I waited, deathly afraid that someone would snatch them. One guy, guest 79, when called walked towards them! Relief, he was after filet mignon.
They called guest 80. She wanted a roast. Almost my turn! The ribeyes were almost secure!
Then they called 81. Sweet little old lady next to me called out
Five ribeye steaks, please!
My heart sank! My brain cursed
Fuck fuck fuck fuck fuck!
There were only five on display. Bitch was gonna take my ribeyes! (Sorry for the language, but we're talkin' ribeyes. I wasn't quite in control of myself.)
And then she pointed past my precious ribeyes, towards the slightly cheaper ones. Whew! They called my number and I triumphantly asked for those two luscious slabs of meat.
The lady looked over my way. I looked back and said
Ma'am, I nearly had a heart attack when I thought you were going to take my ribeyes.
She laughed and remarked that when you were buying five of them, the slightly smaller price matters.
Indeed it does, sweet little old lady. Indeed it does.
Plus, now I didn't have to shank her in the parking lot.
Gawd, I love a good food suspense story...but dammit, now I want some rib eyes (whatever the hell cut they are; I don't do the meat shopping or cooking as you can tell).
Ribeyes are the *best* cut!
You'd think I'd remember from Alton's cow costume demo.
I love ribeyes for the big beefy flavor.
But the high marbled fat content also makes them edible when cooked well-done, as a certain wife of mine demands hers. (Coincidentally, the girlfriend I had before her also demanded well done beef in all its forms.)
I honestly don't know why folks would eat a different cut, at least as a steak. I mean, you like a porterhouse because it's huge? Then eat two ribeyes!
What's with you and well-done gals? ;)
I'm a medium rare kid myself. I once went to someone's house where they served the beef so rare, I felt like I was gnawing on one in the field. :P
We've not gone out for steak in a long time, and when we buy beef, we get a half a cow from a local farmer so we don't have a choice for steaks.
For me, there's a point between rare and medium rare where it goes from being raw to something edible. After that, I'm pretty easy. I prefer just at that perfect medium-rare point, but I'm pretty good up to almost well done.
Gonna rain this weekend, though. No grilling. :(
Maybe it's time to spring for an indoor grill (and a big honking exhaust fan)?
Turns out is ain't gonna rain.
And there were some nice looking ribeyes at the butcher counter, too.
But, instead, we're taking advantage of the cooler weather to make Cherry Beef. Which is actually Sherry Beef. It's a confort food recipe from the other side of the family. Yes, it involves condensed Cream of Mushroom soup!
Now how does one get Cream of Mushroom soup into something called "Cherry Beef"?
Mix 2 cans condensed cream of mushroom soup, one packet of Lipton onion soup mix, and 3/4 cup of sherry in a dutch oven. Add 3 pounds of stew beef. Stick it in an over at 350 for 3 hours, stirring every hour. Serve over rice or egg noodles.
I've not had any onion soup mix in probably 2 decades. Holy cow...or Cherried Cow.
But I like an easy slow cooker recipe, so I'll have to try this one of these days.