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Did you know….
Rib Eye is also Sold As: Beauty Steak, Market Stek, Delmonico Steak, Spencer Steak, Scotch Filet, Entrecôte.
Where It’s Cut From: The front end of the Longissimus dorsi, from the Rib primal of the steer. The further towards the head of the steer you get, the more of the Spinalis muscle you’ll find in your steak—that’s the cap of meat that wraps around the fatter end of the steak.
What It Tastes Like: Highly marbled with a large swath of fat separating the Longissiumus from the Spinalis. Fat is where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cut available. The central eye of meat tends to be smooth textured with a finer grain than a strip steak, while the Spinalis section will have a looser grain and more fat. Many people (myself included) consider the Spinalis to be the absolute tastiest quick-cooking cut on the cow.
The Best Way to Cook It: Pan-frying, grilling, broiling. Because its copious fat is prone to causing flare-ups, grilling can be a bit tricky. Have a lid ready, and stand by with the tongs in case you need to rapidly spring into action and retrieve them from the depths of a fireball. This is my favorite cut for pan-searing.(seriouseats.com)
Rib Eye Steak, Sea Bass, Surf and Turf.. All the food looked good. I would try it all!
So my boss decides to have our Quarterly Business Review meetings in wonderful, sunny San Diego…
What a intelligent fellow! I am stoked!
This is my 1st time in San Diego and what better way to enjoy this paradise then on an expensed business trip!
I’ve heard how the weather is equivalent to Hawaii weather and even some of the scenery reminds you of a tropical paradise so I’m excited to see if it is true.
One of the food palaces I was able to visit with my team was a beach front restaurant in Del Mar, Ca called Poseidon!
What a great experience!
Let’s talk about it…
So we started the morning with our business meeting and by the end of the day around 5ish, it was time to wine and dine..
The weather was about 80 degrees with a cool sea breeze with views of Palm Trees and sea mist in the air.
My colleague suggested we try out a beach front restaurant with mythical cuisine created for Kings and Queens…
and anyone else in the area of course…
When we arrive, I am astonished how much of a Hawaii feel the restaurant has. The horizon beams flowing into the restaurant. The beach right in front of us with the water crashing onto the surface and a great temperature of approximately 75 degrees in the atmosphere.
The first thing we do is grab our seat and order drinks. Some of my colleagues are drinking beers, some are drinking wine..
As for me and my mouth, it will be nothing but whiskey.
I head over to the bartender to explain to how to make my favorite drink called the Derby; and boy is this a treat!
He follows my instructions and then I journey back over to our group table to let my boss have a try.
He’s a whiskey lover as well.
“Hey Trev, I like whiskey too! You just skipped over the recipe.. What’s up with that?”
“Sorry my inquisitive whiskey loving friend.. Let me give that to you..”
1 ounce bourbon whiskey
3/4 ounce lime juice
1/2 ounce sweet vermouth
1/2 ounce Grand Marnier or orange curaçao
Lime wedge or mint leaf, for garnish
Back to my story now..
My boss loved the drink!
So much so, that he told me to order 5 more of them and bring them to the table for the team.
While getting the drinks prepped by the bartender the waitress took my order.
Only one thing can go good with a nice whiskey buzz and this view of the ocean that sits directly in front of me; a Rib Eye Steak!
Now let me say that this was an one eye catching steak and a memory that will not leave me!
It is described as the Kona Coffee Rubbed Ribeye which 18 – 20 oz. that comes with garlic mashed potatoes, chef’s vegetables, and kona coffee compound butter dripping from the top like a beautiful waterfall in the Florida everglades.
When my plate arrived, the steak posed for me like a top model in a beauty contest; and this was a perfect ten!
The curves on this Rib Eye were perfectly designed ; the thickness and wet dripping sweat was temptatious enough for me to just lick the thing!
I took the knife and sliced oh so gently through this masterpiece…
I can see the sweet oil leaking onto the plate with a perfect medium color glaring in the light.
I take my first bite and there was a super explosion of goodness!
The richness of the steak combined with the kona coffee compound butter was magnificent. 4th of July party in my mouth!
Next I bite into the soft, rich garlic potatoes..
Kaploooow!! This bed of mystical goodness was busting with buttery, garlicy goodness!
Now bite of the steak again..
Bite of the potatoes..
Back and forth…
BOOM! BANG!! POW!!
If you have never been to San Diego then I suggest you go soon! If you do make sure you visit Poseidon. I promise you that you won’t regret it!
Thanks for joining me on today’s adventure! I look forward to seeing you on the next one! Keep hope alive!
Eating is an enjoyable way of life.Live it..Learn it..Love it!
Trevis Dampier Sr.
J. KENJI LÓPEZ-ALT (2015) The Four High End Steaks You Should Know Retrieved from http://www.seriouseats.com/2011/03/the-four-high-end-steaks-you-should-know-ribeye-strip-tenderloin-t-bone.html