A very generous friend bought me one of these yesterday.
The thing was $155! Crikey, I could eat "normal" Choice grade Ribeyes every day for a week for that price.
Slightly intimidated, I didn't want to mess it up, but the Brethren have schooled me well so I knew exactly what to do.
I went fairly minimal (for me) with the seasoning, just Redmond Real Salt, Fresh Ground Black Pepper and a little granulated garlic.
Fired up the Weber 22" with SNS with just a few medium sized pieces of my best Lump charcoal. Maybe 1/3rd of a chimney or less. Got it burning clean and placed one smaller chunk of cherry wood on the edge of the fire, but not touching the coals.
Waited for sweet blue.
Cooked indirect for 35 -40 minutes at around 250ish, until internal was 115. It took on a glorious red color from the smoke, and to my surprise it didn't just melt into a pool of grease like I was afraid it might with all that fat.
Pulled it and rested it in foil while I re-stoked the fire and preheated the grill grates. Added a very light dusting of Carne Crosta because I couldn't help it. I love that stuff!
Precisely 4 flips only, maybe a minute or so each flip and then DONE! Internal temp was 125-130ish when I pulled.
Oh. My. God. Easily one of, if not the best steaks I've ever eaten. The texture and flavor was exquisite, nothing compares to that quality and quantity of intramuscular fat.
I will definitely do this again, on special occasions and when my budget allows.
No plated shots because I was too busy devouring. Sorry!
Thanks for looking!
The thing was $155! Crikey, I could eat "normal" Choice grade Ribeyes every day for a week for that price.
Slightly intimidated, I didn't want to mess it up, but the Brethren have schooled me well so I knew exactly what to do.
I went fairly minimal (for me) with the seasoning, just Redmond Real Salt, Fresh Ground Black Pepper and a little granulated garlic.
Fired up the Weber 22" with SNS with just a few medium sized pieces of my best Lump charcoal. Maybe 1/3rd of a chimney or less. Got it burning clean and placed one smaller chunk of cherry wood on the edge of the fire, but not touching the coals.
Waited for sweet blue.
Cooked indirect for 35 -40 minutes at around 250ish, until internal was 115. It took on a glorious red color from the smoke, and to my surprise it didn't just melt into a pool of grease like I was afraid it might with all that fat.
Pulled it and rested it in foil while I re-stoked the fire and preheated the grill grates. Added a very light dusting of Carne Crosta because I couldn't help it. I love that stuff!
Precisely 4 flips only, maybe a minute or so each flip and then DONE! Internal temp was 125-130ish when I pulled.
Oh. My. God. Easily one of, if not the best steaks I've ever eaten. The texture and flavor was exquisite, nothing compares to that quality and quantity of intramuscular fat.
I will definitely do this again, on special occasions and when my budget allows.
No plated shots because I was too busy devouring. Sorry!
Thanks for looking!
