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Author Topic: Pittsburg Style Dry Aged Rib-Eye  (Read 3727 times)

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Offline muebe

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Pittsburg Style Dry Aged Rib-Eye
« Reply #-1 on: August 26, 2013, 07:49:47 PM »
Had a Dry Aged Rib-Eye in the fridge that was thawed...



Break out the BP Jalapeño Salt...



Cast Iron Range Skillet is ready...



Heavily seasoned with Jalapeño salt and onto the Skillet...



Flipped after 3 minutes...



3 more minutes and then removed from the skillet. Thermapen reading was 110F IT...



Time for some Asiago cheese...



And after a few minutes under the oven broiler...



Plated with salad and West Coast Toast ;)



Close up shots...





West Coast Baby!!!! :D



Interior looks good...



That was delicious!
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Offline Keymaster

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Re: Pittsburg Style Dry Aged Rib-Eye
« on: August 26, 2013, 07:58:37 PM »
Oh Me Oh My, I love that grill plate for the Gas stove top and that steak looks Awesome with the Asiago cheese, Cooked perfect!! Nice little salad but that West Coast Toast knocked it out of the park :) Nice Job!!
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Offline Pappymn

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Pittsburg Style Dry Aged Rib-Eye
« Reply #1 on: August 26, 2013, 08:08:10 PM »
Just a perfect meal. And awesome pics!
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Offline RAD

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Re: Pittsburg Style Dry Aged Rib-Eye
« Reply #2 on: August 26, 2013, 08:11:08 PM »
Killer Mike, Killer   :-* :-* :-*
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Offline hikerman

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Re: Pittsburg Style Dry Aged Rib-Eye
« Reply #3 on: August 26, 2013, 09:06:02 PM »
Great job Mike! Looks like a plate from a good Midwestern Steakhouse.
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Offline CDN Smoker

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Re: Pittsburg Style Dry Aged Rib-Eye
« Reply #4 on: August 26, 2013, 11:00:23 PM »
Wow fantastic plate
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Offline sparky

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Re: Pittsburg Style Dry Aged Rib-Eye
« Reply #5 on: August 26, 2013, 11:38:34 PM »
Quote from: muebe on August 26, 2013, 07:49:47 PM

West Coast Baby!!!! :D




the star of the show.  love that West Coast Toast.  the steak looks good too buddy.  how was the jala salt on it?  I've been using it on a lot of vege's lately. 
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Offline muebe

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Re: Pittsburg Style Dry Aged Rib-Eye
« Reply #6 on: August 26, 2013, 11:47:39 PM »
Quote from: sparky1 on August 26, 2013, 11:38:34 PM
the star of the show.  love that West Coast Toast.  the steak looks good too buddy.  how was the jala salt on it?  I've been using it on a lot of vege's lately.

I love that Jalapeño seasoning salt! I use it on everything. That stuff is great for rimming a Bloody Mary glass too ;)
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Offline Smokin Don

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Re: Pittsburg Style Dry Aged Rib-Eye
« Reply #7 on: August 27, 2013, 12:01:41 AM »
One great meal!!! Nice cook! Don
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Offline pz

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Re: Pittsburg Style Dry Aged Rib-Eye
« Reply #8 on: August 27, 2013, 01:10:02 AM »
Wow, that's impressive looking food!  I could definitely eat a plate, and I just finished eating!
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Offline Wing Commander

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Re: Pittsburg Style Dry Aged Rib-Eye
« Reply #9 on: August 27, 2013, 03:32:41 AM »
Wow, that looks delicious, Mike!
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Offline sliding_billy

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Re: Pittsburg Style Dry Aged Rib-Eye
« Reply #10 on: August 27, 2013, 05:02:52 AM »
There is some interesting history (or legend) to the Pittsburgh style steak, AKA black and blue steak.  Legend has it that the steel mill workers would cook a steak quickly on a cooling piece of metal.
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Offline Scallywag

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Re: Pittsburg Style Dry Aged Rib-Eye
« Reply #11 on: August 27, 2013, 08:17:51 AM »
Home run right there buddy! What the heck is West Coast toast though??
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Offline smokeasaurus

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Re: Pittsburg Style Dry Aged Rib-Eye
« Reply #12 on: August 27, 2013, 08:23:42 AM »
and dont you all forget that West Coast Toast was invented...........on the West Coast!!  8)

Hey Muebe, what exactly is West Coast Toast??
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Offline muebe

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Re: Pittsburg Style Dry Aged Rib-Eye
« Reply #13 on: August 27, 2013, 09:28:20 AM »
Quote from: smokeasaurus on August 27, 2013, 08:23:42 AM
and dont you all forget that West Coast Toast was invented...........on the West Coast!!  8)

Hey Muebe, what exactly is West Coast Toast??

It is what Texas copied from rainy state of Washington! Thick bread with 5 cheeses browned on the top. It is a Washington original ;)
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