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If our daughters are reading this post, their mouths are watering. No one cooks a rib eye better than their Dad.
He either buys an entire rack from Sam’s and slices them himself, or I look for them on sale at WalMart.
Yes. WalMart. If you are there early in the morning, there are usually packages that are 30% off.
His secret ingredient?
TexJoy Steak Seasoning.
I have written about TexJoy before. It can be found at Academy. It is hands down the best all-around seasoning you will ever find.
Directions:
Heat up a skillet with a little bit of vegetable oil, season the steaks, cook them on high heat until they look right, lower the heat to let them rest- especially if you like your steak medium well as I do- and enjoy.
Amazing.
My contribution? Salad , steamed broccoli, cauliflower, and carrots, and brussel sprouts roasted in the oven.
Is that an even exchange of labor?
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Did someone say Rib-eyes? Wowee, they sound and look good! I will have to try Tex Joy. Thanks for the tip. And yes, I think it was a fair exchange of labor. :)
ReplyDeleteLaura, What a surprise to see Tex Joy on your blog. It is made in Beaumont, Texas only a few miles from where I grew up and I have used it all my cooking life and my Mother used it before me. I know the family that owns the company, they have been in business since 1921 and are still in the same location they were in when I was a kid.
ReplyDeleteThey made Seaport and TexJoy coffee and later added the seasonings. I know the family that owns it, it is still in the same family.
Just a bit of trivia....
Barbara
I have a TexJoy story too. We discovered the seasoning while at Boliver Beach across from Galveston, Texas. We would go there annually for my husband's Aggie outfit reunion. We had to make a trip each time to a tiny little grocery store that sold TexJoy. It was the only place where we could find this delicious mixture of spices.
ReplyDeleteCome to find out the people who make TexJoy are cousins to dear friends of ours who own Jason's Deli. What a wonderful and creatative family the Tortorices are.
Those steaks look heavenly, Laura. That is my favorite cut of meat. We'll have to try John's recipe someday. I never knew they could be cooked on a stove that way.
Be sure to check out my New Orleans barbecued shrimp recipe on my blog. This recipe is fabulous.
Karen
We buy the same meat at Sams Club and my husband too cooks the steaks. I do think it is an even trade. I do the same!! I'll look for that seasoning and suggest it to him. Thanks.
ReplyDeleteDefinetly a good tradeoff...division of labor in the kitchen is always a good idea...except at Thanksgiving and then I want everyone out of my kitchen so I can get busy
ReplyDeleteAn Academy store has just opened up about 30 minutes away from me, so I'll definitely have to check it out and look for this seasoning. I just love a good steak!
ReplyDeleteYour dinner sounds so good. I have not had steak in so long (cholestrol issues). Ribeye is my favorite - just may have to treat myslf in the near future. :-)
ReplyDeleteLaure, when I first saw your post on my reader, I thought, "Oh no she did not spray paint those steaks white!!"
ReplyDelete☺
I have to tell you...I have never had a steak cooked in a pan.
Grill only.
We are red meat people!! I love a good rib eye! Thanks for sharing your hubby's secret ingredient! Happy TMTT!
ReplyDeleteThe steaks sound wonderful. I doubt that I can find that seasoning here in Kentucky. I am the same, as I buy meat at Wal-Mart and it is typically good.
ReplyDeleteMmmmm.
ReplyDeleteSometimes only a steak will do! I would like to invite you to participate in Crock Pot Wednesday at diningwithdebbie.blogspot.com. Come check it out.
ReplyDeleteyummy! when's dinner?
ReplyDeletecindy@stitches
oHH MAN OH MAN OH MAN, those look like they would be soooooo good. (I like how you add new blogs to visit at the end of your posts, kind of a fun idea)
ReplyDeletewell, I mean old posts that you have done (DUH) not actually New blogs.
ReplyDeletesome people have the coolest ideas of things they do on their blogs. I am a computer idiot, so mine has to stay pretty simple.