PBrug
Full Fledged Farker
- Joined
- Mar 9, 2017
- Location
- Western PA
I received my Oakridge BBQ order today, so I had some new rubs to try. What better way to spend the afternoon than at Costco fighting all the hoarder shoppers. Lucky for me, while everyone was going for water, I was searching for steaks for today and ribs for tomorrow. Pickings were a little slim so I ended up with 3 Choice Ribeyes, each over 1.5lbs. Grabbed six racks of St. Louis Ribs and got outta there...
I am a Garlic, Kosher Salt and Black Pepper guy with steaks. I usually reverse sear on the Weber, with a little hint Mesquite. I always finish with a little more Kosher Salt and some butter during the rest. I took the same approach today, but I did the three steaks with three different seasonings; Carne Crosta, Santa Maria, SPOGOS.
I hit the steaks with some EVOO, then seasoned, and let them sit for about 45 minutes. I let the steaks take on some smoke and indirect heat, and hit them with a little more seasoning before searing. When the steaks came off the grill I put on a little more seasoning, and let them rest with some butter.
In the end, all three were very good. My favorite was Carne Crosta, with the other two tied for 2nd. My wife and kids couldn't decide, as they liked all three as well. For my tastes, next time around I'll probably skip the EVOO add a little more seasoning initially, and also finish with a little Kosher Salt. But, I'm very happy with all three and they really add a very good "extra" flavor over just SPG on steaks...
Already looking forward to the St. Louis ribs tomorrow with some Oakridge BBQ rubs...
Seasoned...
Love my Weber 26... Smoke is starting to roll...
Ready to be seared...
Seared...
Ready for a rest...
Only drawback to making steaks to share with my wife and kids, is I have to cook them more than I prefer. But, Ribeyes are very forgiving and these guys were still plenty juicy and delish... Got a little smudge of steak juice on the lens while cutting that made this pic a bit cloudy...
Plate with a portion of each steak, tots and some mushrooms.
Thanks for looking!!!
I am a Garlic, Kosher Salt and Black Pepper guy with steaks. I usually reverse sear on the Weber, with a little hint Mesquite. I always finish with a little more Kosher Salt and some butter during the rest. I took the same approach today, but I did the three steaks with three different seasonings; Carne Crosta, Santa Maria, SPOGOS.
I hit the steaks with some EVOO, then seasoned, and let them sit for about 45 minutes. I let the steaks take on some smoke and indirect heat, and hit them with a little more seasoning before searing. When the steaks came off the grill I put on a little more seasoning, and let them rest with some butter.
In the end, all three were very good. My favorite was Carne Crosta, with the other two tied for 2nd. My wife and kids couldn't decide, as they liked all three as well. For my tastes, next time around I'll probably skip the EVOO add a little more seasoning initially, and also finish with a little Kosher Salt. But, I'm very happy with all three and they really add a very good "extra" flavor over just SPG on steaks...
Already looking forward to the St. Louis ribs tomorrow with some Oakridge BBQ rubs...
Seasoned...
Love my Weber 26... Smoke is starting to roll...
Ready to be seared...
Seared...
Ready for a rest...
Only drawback to making steaks to share with my wife and kids, is I have to cook them more than I prefer. But, Ribeyes are very forgiving and these guys were still plenty juicy and delish... Got a little smudge of steak juice on the lens while cutting that made this pic a bit cloudy...
Plate with a portion of each steak, tots and some mushrooms.
Thanks for looking!!!
