Rib Eye two ways

Howdy folks...

Yesterday i bought a couple of reduced single vac-packed argentinian Rib Eye steaks.
I couldnt resist cause they were really cheap, but they are only ~6-7 per piece.
Anyway, i guess everyone of you will confirm that the best side for a steak is... another steak.



Putting two steaks next to each other on a plate seemed a little boring, so i seasoned the first one with EVO and cut up the other one for a skewer.
Added some Bell Pepper and Onion and seasoned the skewer with Bob Tallmans Stampede Steak seasoning and EVO.
The first one got a seasoning of fleur de sel and Pepper on the plate.









For a little extra i stuffed a pepper with herbs and cream cheese and wrapped it with serrano ham.



Thats the wather over here atm, rain, storm and cold.



Off course i (and the steaks) wanted it warm, so i made a hell of a fire in the grill











Because the heat was so intense, i just didnt have the time to take pics of the meat on the grill.
The grill marks turned a little too dark for me, but otherwise the meat was perfect.
Served it with some chipotle butter and shaved "tete de moine"-Cheese.


















By the way, i bought some tasmanian pepper yesterday in a specialty store.
It was quite expensive, but the flavour is plain awesome.
If you ever run across thisdtuff , buy it !



So long....

DM

Damn nice, you must have been cooking those teaks about 800* or higher

What's the tasmanian pepper for? I have never seen it, but we have a World Market around here I may be able to find it in.

Does it go in a grinder like regular pepper?

bowhnter wrote:
What's the tasmanian pepper for? I have never seen it, but we have a World Market around here I may be able to find it in.

Does it go in a grinder like regular pepper?

Its regular Peppercorns with an awesome flavour and peppery bite.

DM

Nice looking food there Marco, Rib eye has become my favorite steak.
Those skewers look interesting (liking the sword look )