Question:

If you had the choice, would you rather have a bone in Rib-eye or a Tomahawk Pork Chop?

Both liberally seasoned, pan seared until it has a nice crust and basted with butter, thyme, and rosemary

 

Sides are a Tillamook Cheddar cheesy grits and blistered Asparagus

 

 

I’ll take the Ribeye !

Neither

 

Porterhouse, light salt and pepper. Broiled or grilled until rare.

Side of pan-fried potatoes and steamed broccoli.

Ribeye but not in a pan! Down South here l prefer to use wood smoked grilling.

 

And do some meat prep work the day before. Let it sit in fridge overnight. And grill it up the next day.

 

I rarely if ever buy pork chops.

 

I'm gonna tell you a steak story you probably won't believe.

 

One day I purchased some ribeyes and wanted to marinate them with real ginger overnight and black pepper. So I ground up the ginger into a paste to smear it on the meat nice and thick and left in fridge over night.

 

When I grilled the steaks do you know that ginger had done something to the meat where it was like goo now sliding down into and in between the metal grill and literally dripping onto the coals below.

 

Geez I like a tender steak but never seen anything like that!

 

Use ginger sparingly!

Ribeye, and it’s not close

(Also, you can keep the grits!)
 

 

 

 

 

Mike

4 minutes ago, N Florida Mike said:

I’ll take the Ribeye !

I'm on the way!

 

Stop by if ever in Orange Park!

You at your Old house off plainfield ?

4 minutes ago, N Florida Mike said:

You at your Old house off plainfield ?

Yep. Let's go fishin! I got a lake over here too.

 

Kind of funny 3 Florida guys respond to this thread, and all of us go straight for the beef

13 minutes ago, Mike L said:

you can keep the grits!

 

Mike

 

 You just gave yourself away!

 

 

 

22 minutes ago, N Florida Mike said:

I’ll take the Ribeye !

Same.

 

Not on my menu anytime soon given the current exorbitant cost though.

Ribeye

Chicken, white meat, and fish mostly baked and grilled but will eat, on occasion, fried catfish and shrimp and oysters. Used to love a great T Bone. No longer. Red Meat no longer interests me. It is what it is.

Good Fishing

Ribeye.

Or I'll take a good Hibachi Steak dinner any night of the week.

After a week of the ribeyes, I might be ready for the pork. I’ll never get to know, my wife shops like we’re poor and only buys steak if it’s on sale.

I’m with Craig on this one.  4 out of 5 nights I’ll take the ribeye, but I do love a good double cut bone in pork chop.  And either of them with a nice glass of Bordeaux or a Washington cab.  

Ribeye!

 

Growing up a neighbor ran a beef packing house...got my family side or 1/4 of aged beef on the regular. Amazing. 

 

I worked in that packing house summers while in college...earned a crap ton of $$. 

 

These days we have a friend who runs cattle over in Iowa. He says, "they aren't 100% organic...I need to keep them healthy, so they get some meds...but I do sing to them!"  HA! 

 

Calculated it out one year, I think we are paying ~$7 per pound. That's factoring in beef, processing, driving an hour to pick up. 

Has anyone picked the pork chop yet? Don't look like it!

 

 

Ribeye. Well, probably two. 

Ribeye, salt only, pulled from the charcoal at 125 degrees please. Or a chuckeye if you have one. Ill be over at 6.

Call me crazy, but I prefer a filet to a ribeye. 

Interesting that there are not more PorkChop fans.  

1 hour ago, Jar11591 said:

Call me crazy, but I prefer a filet to a ribeye. 

 

yeah, you're crazy.  My wife has always prefered fillet for as long as I've known her, but I've got her to slowly move from med-well fillet to a med-rare strip.  She'll eat a medium ribeye also just fine.  She grew up in a house where burgers were always well done and then some.  Now that I sous vide to temp most of the time I've got her temps dialed in pretty good.

@casts_by_fly I love a ribeye too, just prefer the tenderness of the filet. Either one has gotta be med rare, but I’ll take the ribeye on the rarer side. But honestly I’ll go for brisket, rack of ribs, or some chicken wings above all. 

Ribeye.  Not even close.  add some taters and a salad.

Interesting that there are not more PorkChop fans.  

No pork chops for me.  I once ran 25,000 free range turkeys.  My father in law had hogs in the adjacent field.  Guess what I did with the dead turkeys.