DerHusker
Babbling Farker
- Joined
- Apr 5, 2012
- Location
- Escondido, CA
So one of my local markets had Rib Roasts on sale. I decided pick one up and cut some Ribeye Steaks off it.
I unwrapped it and cut the twine holding on the bones
and removed them.
I cut 3 2” steaks and the end piece ended up at approximately 1.5”. (I chose the second one from the right to cook)
I seasoned it with some Primo Chicago Stockyard Dry Rub. I wrapped this in plastic wrap and let it rest for 4 hours.
I had made a fire using some almond wood in our fire pit. After it was nice and hot I placed the steak over the flames.
After approximately 1.5 minutes I flipped it.
After another 1.5 minutes I moved over to the other side of the grill an let it come up to an IT of 130 degrees. I then brought it inside and let it rest on the counter for 8 minutes.
I then sliced it in half.
I then sliced it into approximately 3/8” slices and plated it up with some asparagus, a baked potato and a Stone Coffee Milk Stout.
It was delicious.
Thanks for looking.
I unwrapped it and cut the twine holding on the bones
and removed them.
I cut 3 2” steaks and the end piece ended up at approximately 1.5”. (I chose the second one from the right to cook)
I seasoned it with some Primo Chicago Stockyard Dry Rub. I wrapped this in plastic wrap and let it rest for 4 hours.
I had made a fire using some almond wood in our fire pit. After it was nice and hot I placed the steak over the flames.
After approximately 1.5 minutes I flipped it.
After another 1.5 minutes I moved over to the other side of the grill an let it come up to an IT of 130 degrees. I then brought it inside and let it rest on the counter for 8 minutes.
I then sliced it in half.
I then sliced it into approximately 3/8” slices and plated it up with some asparagus, a baked potato and a Stone Coffee Milk Stout.
It was delicious.
Thanks for looking.
