The BIG MEAT: Giant USDA Prime Ribeye Roast Cooked Like a Steak, APL Style

[Moose]

That was beautiful, Moose! Interesting about the pounding. My wife ran into a recipe for slicing then pounding pork butt to about 3/4 inch, then hot cooking it on a cast iron pan or griddle on the grill, with peaches and a few other herbs. It is now one of our favorites, and it does come out tender, counter to expectation!

Now you've got me thinking how Tri-Tip would turn out using this method...

 

[Militant83]

Nice cook, it looks delicious

 

[Tonybel]

Well done Sir

 

[Moose]

Well done Sir

Great to see you back again, Tony!

 

[EdF]

Now you've got me thinking how Tri-Tip would turn out using this method...

Here's the butt recipe for inspiration: https://cooking.nytimes.com/recipes...&join_cooking_newsletter=false&login=facebook

 

[BillN]

You did that Big Meat justice... Looks amazing.

 

[ssv3]

Outstanding! :clap2:

 

[LloydQ]

Oh my, that looks amazing!

 

[LloydQ]

I was going to pound my meat today. A 3# Tomahawk Rib Eye. You inspired me. However after spraying bugs, I went To Whataburger instead. Kind of anti-climactic.


You pounded proudly- excellent!!

I would think pounding your meat WOULD be climactic!