Are you a vegetarian? If so, you may need to use your imagination. The picture above shows a cowboy style, bone-in ribeye that weighs close to 3 pounds. Today, I grilled it for dinner. And I’m not going to lie. It was great!!!
Some of you are vegetarians for religious or health reasons, and I respect your choice. But in my family, we do eat meat, mostly chicken. But on occasion, we do eat red meat. And I have to be transparent, it was delicious!
I got the cowboy cut ribeye on sale at Stew Leonard’s (straight from a ranch in Wyoming) and they were thick-cut, close to 3 inches. I seasoned the steak with sea salt, pepper, and a small amount of extra virgin olive oil before cooking it on a vertical cooker (Pit Barrel Cooker) to 125 degrees Fahrenheit and then searing it for a couple minutes on each side to add a char to the crust. Did I say it was delicious? I’ve had steak in Kansas City, Dallas, London, Hong Kong, Charlotte, Barcelona, Paris, Berlin, Memphis, and Los Angeles. This was as good as any I’ve had.
After doing a “reverse sear,” I put the ribeye on the Pit Barrel Cooker for close to 45 minutes (until it reached an internal temperature of 128 degrees Fahrenheit). This temperature yielded a steak that was medium rare after letting it rest for 15 minutes.
Though I’m relatively new to the field of barbequing, one thing stood out to me almost immediately. You can’t rush the process. And it is a process. Select a good cut of meat. Season with salt, pepper, and olive oil (but don’t overdo it!). Sear the meat on high temperature to form the outer crust and seal in the juices. Slowly bring the meat up to the internal temperature that produces the desired final product. For medium rare, the internal temperature is approximately 130 degrees Fahrenheit.
This overall process is not for the impatient. If you want a quick meal, this process won’t work for you. If you’re not patient, forget it. This process takes a couple hours to produce a high-quality final product. You have to let the meat get to room temperature. You have to season with high quality spices. Did I mention you have to select a high quality meat at the butcher or supermarket? Seasoning the steak and letting it come to room temperature takes at least an hour. Getting the grill ready takes another 30 minutes. Cooking the ribeye correctly takes another 45 minutes to an hour. It’s not a process for the impatient. But the result is worth it (assuming you‘re a meat-eater). It was one of the most delicious steaks I’ve ever had. If you’re a vegetarian, the same could be said for your favorite eggplant dish. Simply stated, a quality product takes time. It requires patience.
World-class leaders recognize this. They know that great results take time. They know there is a positive return on their investment (even if the timeline is long). If you’re developing a subordinate, be patient. If you’re trying to turn around an organization, be patient. If you’re trying to develop a new product or market, be patient. If you’re trying to introduce new products, be patient.
Yes, time is always of the essence. But remember, “Rome wasn’t built in a day.” You need to demonstrate patience. Push for quick results, but be realistic and demonstrate patience. Set high standards, but enjoy the journey and demonstrate patience. Don’t take no for an answer (at least a first answer), but keep things in perspective and demonstrate patience. Remember, world-class leaders know how to be patient.
As always, the floor is open to your comments, suggestions, thoughts, and feedback.
Dr. Robert Gerwig is an agent of change and is able to balance the needs of the business and the needs of people. Dr. Gerwig believes and practices the values of performance and delivery of business metrics while simultaneously developing and growing people into leaders. You can contact him at RobertGerwig[at]LeadStrategic.com.
Photo by Author