Rib-oog lapje vlees

26 reacties op „rib-Oog lapje vlees“

• iska op Mar 31, 2006 in 10:33 p.m.

  paragraafmas mura van magawanga yan pa van kesalumabas kami. wij hier zijn meatlovers!

  hehe hulpANG pinoycook ngayon…

  opnieuw, congrats aan uw dochter!

• Connie op Mar 31, 2006 in 10:48 p.m.

  salamat, iska! morgen moeten de jonge geitjes aan school voor een laatste repetitie voor het graduatieprogramma rapporteren. Ik zal alleen de hele dag zijn. Mababayaran ko na utang kong post for Lasang Pinoy.

• Kats on Apr 1, 2006 at 1:51 am

  hi madame sassy!

  happy graduation sa anak mo
  btw, the name of the eggs resto is Heaven and Eggs, expensive the food i dunno..ehhhehe

  wow, this one looks fab…
  try this next week for my balikbayan titas!

  thanks

• Mary A. on Apr 1, 2006 at 2:47 am

  That is a perfectly cooked steak. Just like your husband, i liked my steak a little charred in the outside and still juicy and tender inside. Rib-eye is my favorite cut, just the right marbling for a juicy steak. Like Iska, you gave me an idea on what to prepare for dinner tonight.

  Congratulation on your daughter’s promotion. Must have inherited mom’s smart genes.

• Peter on Apr 1, 2006 at 2:49 am

  Very nice site. Making me hungry after a long days work.

• Juned on Apr 1, 2006 at 6:59 am

  I like to shift from between pan frying and grilling, the taste are somewhat different. Pag tinatamad ako I just get mushroom soup cook it thick and add a little bit more flour, voila! mushroom sauce. I season it with salt and pepper, my mom likes to use tenderizer.

• hershey on Apr 1, 2006 at 6:34 pm

  nice blogsite hihihi! thx for sharing some of your recipes, congratualtions to your daughter

• dexie on Apr 2, 2006 at 9:54 am

  i pan fry our steaks with butter too once winter season starts. i would’nt be caught dead grilling outside in 20 degrees weather..hehe.

  happy grduation to your daughter.

• richard on Apr 2, 2006 at 5:29 pm

  naku….have you noticed all the steak houses mushrooming in the metro?

  T-bone swimming in gravy on sizzling plate with mash potatoes w/ mash potatoes or garlic rice

  default item in all menus & by looks of it bestseller

  notable restos are snackeroo, everything steak & country steak (or is it steak country), hot tracks

  are we becoming a more carnivorous lot?

  

• Beng on Apr 2, 2006 at 6:23 pm

  Hmm, Rib-eye steak. No kidding, it’s also my husband’s favorite. Medium rare with melted blue cheese and baked potato.

  OFF TOPIC

  Connie, how are you doing? Ang tagal ko ng di nakapag bloghop sa yo. Pasensiya ka na sa akin :mrgreen:. By the way, I sent you an email last March 25. Were you able to receive it?

  Have a nice Sunday.

• Trosp on Apr 3, 2006 at 5:59 am

  I agree with Iska. Mas mura kaysa lumabas. I can say steak is “eater friendly”. Maski mga bata, gustong-gusto. Basta alam mo lang ang proper grilling or frying techniques. You don’t have to even be conscious kung ano ang pang marinate. Dashes of freshly ground pepper and salt will do prior to grilling or frying.

  Kapag medyo gabi na ang uwi ko, my wife would thaw slab of Monterey T Bone (bihira ang Rib Eye ng Monterey at medyo mahal, just like the tenderloin) because I don’t normally enjoy reheated foods specially veggies. In four to five munutes, I can have a steak.

• Meeta on Apr 3, 2006 at 4:58 pm

  Another great one! I think I would have grilled the steaks too as we love barbecuing! We just opened the 2006 Barbecue season here ourselves on Friday - What’s For Lunch Honey= and made some great Italian Oven Vegetables that i think would go so well with that steak. My mouth is watering all over again.

  Meeta

• relly on Apr 3, 2006 at 8:46 pm

  drop by to say hello sassy, summer here is past approaching! frenchies waiting for that terribly… and easter holiday next week end! i am already busy, still have little time to hop in your blog.. see you

• pinayhekmi on Apr 4, 2006 at 12:57 am

  Ribeye is my favorite steak!

• ann on Apr 4, 2006 at 1:07 pm

  I will also try that one.

  I mentioned your blog in my new post. Hope it’s ok.

  Have a nice day!

• Connie on Apr 4, 2006 at 2:06 pm

  Hi Kats, thanks. Yesterday was really something.

  Thanks, too, Mary A. Me, very happy mommy. And you hit it straight on about the marbling of fat in rib eye. That’s what makes them tender.

  Juned, personally I prefer grilling too. My husband kasi grew up with prito-prito eh.

  thanks, hershey and dexie.

  richard, i think maybe we’re getting lazy. steaks are easy to cook.

  beeeennnnngggg!!! missed you. ako din, hindi pa masyado naka blog hop. actually… iba klase bloghopping ko these days, kasi… ay mahaba kwento. will check my other email and tell you.

  hi meeta.

  relly, kamusta na? naku, i miss reading food blogs. i will very soon. just need to ajdust to new skeds and routines. so many things happening.

  hi pinayhekmi! summer na rin dyan, right? Perfect for outdoor barbeques?

  Hi Ann, thanks for the mention. Have a great day too!

• Bagel on Apr 5, 2006 at 4:15 am

  Hi. Long time reader, first time poster. I’ve been keeping an eye on your blog in hopes of replicating your recipes here in California where I am right now. Ribeyes are my favorite cut too.

  A question about your steaks: have you ever tried pan searing (no butter– just a very, very, very hot iron skillet) an olive oil and salt and pepper rubbed steak (no other marinade), and finishing it in a 250C preheated oven? I find that searing the steak for about 20 seconds on each side and putting it in the hot oven for about 3 minutes each side makes the perfect steak… medium with a great seared surface.

• florence on Apr 13, 2006 at 11:36 am

  enlightening. masaya ko at nakita ko ang website mo!

  i’ve been looking around for a place like this ever since i started culinary school; it’s like Anthony Bourdain… only tamer!

• Connie on Apr 14, 2006 at 2:19 am

  Thank you, florence. That feels so good. But, tamer? LOL

• Ribeye on Apr 4, 2007 at 1:18 am

  The steaks look delicious.

  By the way, the “right click disabled” on your site is somewhat annoying- it also pops up every time I middle-mouse click to open a new tab in firefox.

  Not to mention, it’s really an exercise in futility- if someone wants to copy your images, or do pretty much anything with a right click, they can still do it through other means.

• LAFANG » Lasang Pinoy 15: Recycled, Reloaded![ THE ROUNDUP ] on Apr 14, 2007 at 12:34 pm

  […] Rib Eye Steak photo courtesy of Pinoy Cook. […]

• naoj on May 17, 2007 at 5:15 pm

  hi! i hope you can give me some advice regarding cooking pan-fried steaks. i normally use terderloin and have it cut as thick as porkchops. but we i cooked it i always end up with this dry steak and im just looking for that juicy and slightly burnt steak. hope you can help me. thanks!

• Jade on Oct 24, 2007 at 9:21 pm

  Yumm-o, ribeye is my favorite cut of steak! Makes me long for Ruth’s Chris Steakhouse…

• Nae on Oct 25, 2007 at 11:03 pm

  Just wanted to say thanks for a quick and easy way to cook steak in the winter months. I will use your version tonight to try and surprise my husband. He loves Ribeye and its too cold to grill!

• maoi on Nov 5, 2007 at 7:58 pm

  hi ms connie, while we’re on the steak issue, i just wanna ask if you know where to find blue cheese/stilton cheese? I tried SM supermarket but found none..coz i’d like to try the recipe for stilton steak i’ve seen at Katoque last Saturday..tnx for the time..

• Connie on Nov 6, 2007 at 1:55 pm

  maoi, try Rustan’s or Shopwise.

Leave a Comment