vhoyt's Profile

I'm sure all you tragic hipsters will find something trendy that's waaaaay above your poor parent's ability to comprehend. Then you won't feel quite so embarrassed about them. Or, wait! No... No, you couldn't possibly... Could you? Maybe enjoy their quirks and eccentricities, and yes, their terrifying squareness.

By the way, I can find some twenty-something schmuck who does every silly thing your poor old parents do.

I have to say, I disagree completely with the cooking times opined here. Ribeye steaks are best at mid-rare, and best cut thick, for precisely the reason stated in the article: they are heavily marbled, and the fat bastes the meat from inside. If you simply sear the meat on the grill, you will get none of the basting, and the connective tissue will not begin to break down. They need time on the grill. A ribeye done too rare is a crime. (I learned this from my son, who is a chef.)

I leave mine on the counter for at least 45 minutes, and salt them liberally. Please, people! Rare is not a religion. It's a technique.