Monday, June 22, 2009
Twin ribeyes at the ready.
Yesterday was Father's Day and what better way to celebrate dad than with a fatty ribeye steak or two?
While out with Twyla on Saturday, we swung by Springfield Farm to pick up an allotment of beef. A twist of skirt steak for her dinner and a couple of ribeyes for dad. The ribeyes were done the usual way: seasoned with salt & pepper, pan seared with butter and canola oil in the cast iron, then plopped into a 400F oven for seven minutes.
As I stood there waiting for the meat to rest, my attention was enraptured by the steady flow of juices and fat globules emanating from the roasted meat. Beautiful.
Happy Father's Day.
My meat gets its' juices flowing...