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For those of you stuck at home on a Friday night this ones for you!

Z

Zackr1983

Joined
Jan 16, 2012
Messages
14
The misses is out with the girls tonight so I seized the opportunity to enjoy a nice bloody rib-eye and a hefe-wiessbier, I seasoned my steak with a healthy dose of salt and pepper then grilled my rib-eye on my Weber Q on the highest temp setting (gives a little char flavoring) for about 4 minutes each side. I first began to eat the steak with a lesser knife but thought I would try out Mr. Becker's ultimate steak knife (THE BK15). It didn't disappoint, this knife cut through my beautifully cooked steak like butter, the knifes performance only complimented the flavors of my steak. Enough said.

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very cool. looks like you had yourself a nice meal there. Imagine steakhouses served their top of the line steak with a BK15 that was included in the price? that would be so cool! thanks for sharing
 
tman038 said:
very cool. looks like you had yourself a nice meal there. Imagine steakhouses served their top of the line steak with a BK15 that was included in the price? that would be so cool! thanks for sharing
Click to expand...

The Roast Suckling Pig would come with a BK-5.
 
Flexxx said:
Dude your wasting the best part...
Click to expand...

I have to agree Flexx, the fat on a ribeye is why it is more tender and flavourful than a strip/sirloin. Our dad used to clean it off my picky brothers plates as fast as they cut it off.

I see people cut all the fat off a good steak to be healthy but will eat an entire bag of potato chips saturated in hydrogenated oils later as a snack because the body craves fat in a lean diet. Healthier to eat animal fats than chemically altered oils.

That said, nice steak/beer/knife combination and glad that steak did not see another minute of heat.......mine would have been 2 minutes a side and swimming in a lake of goodness after the first cut.
 
Yum. And that word applies to all facets of this post: The steak, the beer, and the knife. YUM!
 
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