Guillory is an old-fashioned butcher shop, where you walk up to the counter and tell him what you want. They get the meat from the back and cut it to specs. I bet if I told him I wanted a 3" ribeye, he'd cut it for me without hesitation. Tonight, all I wanted was a couple of little 1" filets. I also asked him to season them for me. He uses some secret spices and puts it on as a rub when requested.
Those are about 8 oz filets, seasoned, and put on a hot grid. A couple of baked potatoes and I'm done. Milady likes hers medium rare. I prefer mine more toward medium.
Guillory's prices are better than the local grocers, they cut the meat in-house, and they're a local outfit. They make great tasso, good boudin, and their sausage is excellent. If you're ever on Highway 28 East in Pineville, stop in and let Guillory cut you a steak. I really like the ribeye's, but a 1" ribeye averages a pound. That's too much meat for me, so I've gotten happy with the filet. Next time, I might try their sirloin.
Whoo!, it's good.
Oh 'thank' you... just rub it in... sigh :-)
ReplyDeleteWe've actually given up on our Foreman... it just doesn't get hot enough to do justice to a steak (its ok for fish or chicken though). It is a countertop model; I expect the bigger freestanding ones can get hotter.
ReplyDeleteLast steaks were cooked in a big cast iron skillet on the big gas burner. 525 degrees at start of cooking.
So I do concur on the use of a big piece of metal (but we have to put a baggie over the smoke alarm because it goes off _very_ time we use the big skillet for beef).