buckysGT
Knows what a fatty is.
My Ribeye Master Entry
My wife said she was in the mood for a good steak dinner tonight so I figure what a perfect time to throw my hat into the ring.
I got a cowboy ribeye (at least that is what they call it here) for tonight.
I seasoned it with some cracked black pepper, some sea salt and a rub made a butcher in my wife's hometown. I decided to do a reverse sear so I put this on the cold side and let it get to 110 degrees. Pulled it and let it rest for 15 mins while I got some more coals hot. Put it back on for about a minute per side and pulled it at about 130. This was the first time I did the reverse sear this way. I usually don't let it rest so long. I was surprised how fast it shot up in temp.
Here is the finished product.
Please use the 2 pic in each group of 2 (so the 2nd, 4th and 6th pic as you scroll down).
My wife said she was in the mood for a good steak dinner tonight so I figure what a perfect time to throw my hat into the ring.
I got a cowboy ribeye (at least that is what they call it here) for tonight.
I seasoned it with some cracked black pepper, some sea salt and a rub made a butcher in my wife's hometown. I decided to do a reverse sear so I put this on the cold side and let it get to 110 degrees. Pulled it and let it rest for 15 mins while I got some more coals hot. Put it back on for about a minute per side and pulled it at about 130. This was the first time I did the reverse sear this way. I usually don't let it rest so long. I was surprised how fast it shot up in temp.
Here is the finished product.
Please use the 2 pic in each group of 2 (so the 2nd, 4th and 6th pic as you scroll down).