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9 Pepper Mosh rubbed Ribeye Filet & twice baked potatoes

Using my 9 Pepper Mosh Rub I generously massaged the 8oz filets on both sides and let it sit for 2 hours. Then they were wrapped in bacon and secured with tooth pics.

Grilled on medium hot for 6 minutes on each side, then 2 minutes on the 3rd flip (my girlfriend likes medium well) I removed and served with home made twice baked mashed potatoes, made with butter, sour cream and sharp cheddar and jack cheese, then re-baked.

Served with a white desert wine, "Dolce Vida" by Connecticut Valley Winery.

The only way to describe it...

"Take the best day of your life, and put it in your mouth."

I cooked mine medium rare. It was buttery soft and even though I had a steak knife, I could cut it with my fork.

Attached are pictures of the before, during and plated steaks.
 

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Not sure. I thought it was whatever the filet mignon was but larger. About 19.99 / lb

Not sure. I thought it was whatever the filet mignon was but larger. About 19.99 / lb
 
Filet mignon and the ribeye are two different cuts for sure. I actually prefer the ribeye to the filet mignon because it has more fat, and has more flavour, in my opinion.

The ribeye steak is from the rib section (AKA prime rib/rib steak) and the filet mignon is taken from the tenderloin, which is near the hind quarters. Both are very tender, but the tenderloin has a lot less fat and connective tissues.

Anyways, looks delicious!
 
There is a store near me that sells a Prime Center Cut Ribeye Fillet. It is basically a trimmed ribeye from the center of the rib. That could be what he got. I love the looks of that rub! You had to have cooked that pretty well done to get the bacon that cooked though...
 
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