wineANDdickAZ
wineANDdickAZ OP t1_ja07lf1 wrote
Reply to comment by kachol in [homemade] grass fed ribeye, potatoes w/browned steak butter, roasted Brussels ~ weeknight plate by wineANDdickAZ
Thanks for the love! That’s not a bad idea. I tossed these in some maple syrup for some contrast to the savory on the plate but forgot to mention it.
wineANDdickAZ OP t1_ja06vck wrote
Reply to comment by Nuns-Rack in [homemade] grass fed ribeye, potatoes w/browned steak butter, roasted Brussels ~ weeknight plate by wineANDdickAZ
Lol I was trolling you back for sure, have a good weekend 🙏🏽 it’s all good fun
wineANDdickAZ OP t1_ja050og wrote
Reply to comment by Nuns-Rack in [homemade] grass fed ribeye, potatoes w/browned steak butter, roasted Brussels ~ weeknight plate by wineANDdickAZ
Fair question. I wouldn’t know 100%, but here where I live in Arizona there’s a small but strong movement of craft butcher shops showcasing higher end local meats. At a core level, I can notice a difference in taste/texture/the way the meat cooks, but mostly I’m relying on my butcher being an honest guy.
wineANDdickAZ OP t1_ja04auk wrote
Reply to comment by Swim313 in [homemade] grass fed ribeye, potatoes w/browned steak butter, roasted Brussels ~ weeknight plate by wineANDdickAZ
To answer your question, I’m making a simple shrimp-tomato based pasta of some sort. Probably spicy. Probably garlic & shallots, which I find better than onion for seafood pastas. Thanks for the love.
wineANDdickAZ OP t1_ja045te wrote
Reply to comment by Swim313 in [homemade] grass fed ribeye, potatoes w/browned steak butter, roasted Brussels ~ weeknight plate by wineANDdickAZ
I should have stated for context this was last nights dinner lol an upvote for being the only person who said anything about that one lol
wineANDdickAZ OP t1_j9ztso7 wrote
Reply to comment by [deleted] in [homemade] grass fed ribeye, potatoes w/browned steak butter, roasted Brussels ~ weeknight plate by wineANDdickAZ
Appreciate that! It takes some thought and love to put good dishes on the table during my work week. 🙏🏽🙏🏽
wineANDdickAZ OP t1_j9zr2xr wrote
Reply to comment by [deleted] in [homemade] grass fed ribeye, potatoes w/browned steak butter, roasted Brussels ~ weeknight plate by wineANDdickAZ
I understand where your frustration lies. I personally don’t mind a nice meat pile to end my week. In other instances I’ll do the knife & fork dance.
[homemade] grass fed ribeye, potatoes w/browned steak butter, roasted Brussels ~ weeknight plateSubmitted by wineANDdickAZ t3_11bt6bz in food
wineANDdickAZ OP t1_ja07q3r wrote
Reply to comment by kachol in [homemade] grass fed ribeye, potatoes w/browned steak butter, roasted Brussels ~ weeknight plate by wineANDdickAZ
& thanks for the slicing comment. It’s sometimes more a matter of getting food into mouths rather than what might look better in a photo. I don’t personally think slices are a bad idea for a well rested steak.