Ribeye Fest 2011Grill Master: Ismael Burciaga | Short URL: This is the short link." />
Well friends it has been way to long since I have last grilled some good ol’ ribeyes. This past weekend a friend of mine told me that Southlake opened up a new butcher shop called Chef’s Meat and Fish Market located on Nolan and Southlake Blvd. So what do I do? I visit the shop and I walk out with 2 pounds of ribeye. Ever since our last battle where we had to pick up meat from a butcher shop, I haven’t been able to buy meat anywhere else. Target and Walmart do not compare to the quality of meat the comes from a butcher shop. The steaks are so juicy that when you are done eating, you end up licking your fingers and the plate.
The guy at the butcher shop gave me some seasoning and told me to sprinkle a little bit on both side. When I go back I will ask the name of the seasoning and post it on here. Shoot forget that, I will just make a new post with 2 new fresh ribeyes. By the way, If you are in the Southlake, Grapevine or Keller area, you need to make your way over to Chef’s Meat and Fish Market. Their ribeyes were very thick and juicy.
Well enough of me talking, let me show you the goodies:
|Type of Technique:||Grilling|
|Type of Grill Used:||Charcoal|
|Type of Charcoal:||Kingsford Match Light|
|Type of Steak(s):||Rib Eye Steak|
|Type of Sauce(s) Used:||Worcestershire Sauce|
|Side Dishes:||Green Beans, Macaroni and Cheese|