Joined the 137 gang with a bone in ribeye made with cracked pepper, dalt and garlic powder. Cooked for 2.5 hours, seared 1.5 minutes on each side and the texture was great, and fat rendered perfectly. The meat was mostly medium (picture reflects a cut closer to the bone)…my questions is how to adjust for next time to have the meat be medium rare?
by edawgkotj
2 Comments
Looks delicious. I love those bone-in rib steaks.
This is so nice to see after that absolute hoof that was posted earlier