My husband and I decided we were going to make an epic meal this past Valentine's Day. I teased you in the last post talking about a 38 ounce ribeye....and the time has come to post pics (or it didn't happen, right?).
I would like to mention really quick I got him an awesome apron from Medium Rare Chef Apparel. It is great quality, good looking, and has a pocket for your iPhone! So legit.
We got this cut of meat from Butchery Fresh. They're based out of Kentucky and work with farms that provide fresh, all-natural, sustainably raised, hormone free meats. We love ribeye steaks so we decided to give this showstopper a try!
WOAH! What up, homeboy!? How impressive is that steak? Here's a description from the website:
This large bone-in ribeye steak is a customer favorite due to its impressive stature, rich marbling and delicious flavor. Perfect for anyone that loves premium meats and bone-in steaks like a T-Bone or Porterhouse, the Tomahawk is Premium Black Angus from Creekstone Farms and brings that same, rich meaty flavor you can only get from well-marbled meats cooked on the bone.
....and it did feed 2 people, alright! With leftovers, no doubt!
We used this Ancho Espresso Rub from Lane's BBQ to season this beast. The rub consists of Brown Sugar, Espresso, Ancho Chili Powder, Kosher Salt, Black Pepper, Garlic, Cayenne, Coriander. Oh my! We love using the Lane's BBQ rubs because they are great quality and the people who own the company always send a hand written letter of thanks to us.
We smoked the ribeye on our Traeger grill for an hour at 180 degrees. Then it was reverse seared it till the internal temperature was about 130 degrees. We let it rest for 10 minutes on the cutting board before slicing.
The flavor was OUT OF THIS WORLD. Sweet, savory, melt in your mouth GOODNESS. The crust was very flavorful from the rub which led to the smoke layer then into the delicious, juicy meat. Talk about an explosion of flavor in your mouth!
And now for our featured pairing....Blackberry Farm Abbey Series Quad!
A dark and robust Belgian Abbey style Quadrupel with notes of darkfruit, reminiscent of cherries or strawberries, and a rich maltiness.
Pouring a deep brown color and clocking in at 10% abv, this full-bodied Belgian style beer is dry and robust with notes of toffee, nuts, figs and raisins to greet you on the palate while finishing nice and crisp. An excellent representation of the style!
Welcome to my blog! I want to show the world a simple meal paired with craft beer can elevate their dining experience to unique levels. Cheers!