Author Topic: Ribeye (Read 1701 times)

HighOnSmoke · « **Reply #14 on:** May 03, 2014, 07:48:50 PM »

Perfection on a plate!

TentHunteR · « **Reply #15 on:** May 03, 2014, 07:54:47 PM »

Simply perfect.

Are you using the whole ramp or just the greens to make the oil?

deb415611 · « **Reply #16 on:** May 03, 2014, 07:58:34 PM »

Jaxon · « **Reply #17 on:** May 05, 2014, 09:05:29 PM »

Are you using the whole ramp or just the greens to make the oil?

Ramp? Are you sayin' Ramp Oil?

I'll have to google that...

But the steak looks mighty nice!

teesquare · « **Reply #18 on:** May 05, 2014, 09:17:41 PM »

Ramps are in season right now. They are common at my local farmers markets.

Wing Commander · « **Reply #19 on:** May 06, 2014, 12:13:09 AM »

Are you using the whole ramp or just the greens to make the oil?

I use the minced greens and infuse them in olive oil.

Northshore · « **Reply #20 on:** May 06, 2014, 10:23:06 AM »

Looks, sounds like something I need to try. Ramps grow all over up the gunflint trail. They are starting to show up where the snow is gone.

MossyMO · « **Reply #21 on:** May 06, 2014, 05:40:33 PM »

That sliced rib eye looks cooked perfectly and mouth watering!