01-21-2014, 11:10
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#29
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by echoes
No Rub, no nothing but salt and pepper! Tomorrow I am making an 8oz rib eye for 60 people.
Simple is better, so I will be grill marking both sides, then brushing with clarifed butter, and finishing off in the 350 degree oven until done.
Simple is best, and it will retain its natural juices, and remain moist.
JMHO, 
Holly |
And this is called "banquet" style of cooking steak....... Catering and Buffet 101
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