18oz boneless ribeye at 135 F for 2 hours. Then a quick sear. by TheAmateurRunner 6 Comments TheSmegger 9 months ago Enjoy your soot. BetrayedMilk 9 months ago “Quick” Dry-Main-3961 9 months ago To long on the grill for me, but hey, it still looks amazing TheAmateurRunner 9 months ago https://preview.redd.it/8oetw8yfkoye1.jpeg?width=4000&format=pjpg&auto=webp&s=356a8ce63bf6118cf5e37d0aab4140b404b5986bI should have done about 45 seconds per side, but it was still very good.My son mentioned this past week that he wanted steak and corn on the cob, so who am I to say no. He’s still young and only eats a little so we shared. SnooHesitations8403 9 months ago Not a fan of getting direct flames from burning fat soot on my steaks. Ok_Respect_7116 9 months ago Ribeyes steaks are cut to be boneless. Rib steak is a ribeye steak with rib bone still attached to the steak right.Write A CommentYou must be logged in to post a comment.
Dry-Main-3961 9 months ago To long on the grill for me, but hey, it still looks amazing
TheAmateurRunner 9 months ago https://preview.redd.it/8oetw8yfkoye1.jpeg?width=4000&format=pjpg&auto=webp&s=356a8ce63bf6118cf5e37d0aab4140b404b5986bI should have done about 45 seconds per side, but it was still very good.My son mentioned this past week that he wanted steak and corn on the cob, so who am I to say no. He’s still young and only eats a little so we shared.
SnooHesitations8403 9 months ago Not a fan of getting direct flames from burning fat soot on my steaks.
Ok_Respect_7116 9 months ago Ribeyes steaks are cut to be boneless. Rib steak is a ribeye steak with rib bone still attached to the steak right.
6 Comments
Enjoy your soot.
“Quick”
To long on the grill for me, but hey, it still looks amazing
https://preview.redd.it/8oetw8yfkoye1.jpeg?width=4000&format=pjpg&auto=webp&s=356a8ce63bf6118cf5e37d0aab4140b404b5986b
I should have done about 45 seconds per side, but it was still very good.
My son mentioned this past week that he wanted steak and corn on the cob, so who am I to say no. He’s still young and only eats a little so we shared.
Not a fan of getting direct flames from burning fat soot on my steaks.
Ribeyes steaks are cut to be boneless. Rib steak is a ribeye steak with rib bone still attached to the steak right.