Rib-Eye -

by Katt Kasper

There’s a Lot at Steak

Guys, this column is for your eyes only so all you broads out there who stumbled onto this thinking that they might pick up a cool recipe or cooking tip can just stop reading now. This is intended for the Bros and not the Hos, so gals Google Jimmy Choo and we’ll see ya later…

They gone?….Alright then. Dudes, we’ve gotta unite. Time is definitely running out and ours is the last generation before the unthinkable so I’m talkin’ all in and balls out on this one! I’ll get right to the point:

We’ve gotta get the girls to stop eating our meat.

You heard me. Some of you guys love to shove it in their mouth anytime they ask for it but I’m telling ya, you’ve gotta start thinking about the rest of us here. This planet ain’t getting’ any bigger and with the way that the world population keeps growing, things aren’t looking good for us Male Meat Meisters. You’ve gotta face the hard facts and accept that Mother Earth has topped out on cattle production, i.e., those four legged steak factories. The world’s bovine fart chart is way in the red and it seems that methane and the ozone get along about as well as Donald Trump and Rosie O’Donnell, and we ain’t getting’ anymore cows but we’re gaining a bunch‘a new meat eaters everyday.

Simple Seasoning, Sharing of the Rib-Eye

Simple is best, sharing is better. I was fortunate enough to be given a 32oz bone in rib-eye, a cut of meat that I’ve never cooked before, and something that completely terrified me. Sure I’ve cooked big chunks of meat before, but nothing as special as this. There aren’t many recipes or instructions out there on how to cook a slab of meat that size, I didn’t even know how many people it would serve – of course I could have just saved the leftovers for myself – but where’s the fun in that? I went simple, and small. A couple of friends, a couple of sides and a simple seasoning of salt and pepper, there was plenty of fat on this bad boy that no added oil was needed.

A rubbing of s&p, a searing of about 6-8 minutes on either side in a heavy skillet, and a roasting of about 15-20 minutes until it reached about 120 degrees was all it took. Accompanied by a few sides of sauteed leeks, creamy parmesan mashed potatoes and roasted carrots, this was a perfect meal for two hungry friends and myself. The fun of cooking like this is the sharing of the meal, cutting the meat at the dinner table, it really is a great way to cook and entertain. Something I plan on doing more of.

Check out a few more photos after the jump.