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The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Cowboy ribeye cook from Saturday.

Here is the cook from the Ribeye I snagged on special(Prime, Angus, 13.49/lb), reverse-sear style.

For my ribeye, I seasoned it with salt of the Kosher variety on Friday and put it in the fridge on a rack overnight. SWMBO's sister was coming over so I ran back out on Saturday and grabbed 2 Filets. I seasoned the Filets and let my friends chill on the counter for an hour while I got the Egg ready.
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I also prepped some zucchini from the garden and butter potatoes. I put some salt and pepper on the zucchini and then tossed them with Wegmans Basting Oil(garlic-infused oil with herbs). For the potatoes, I tossed them with some S&P, fresh rosemary, cayenne and then cut up 3 Tbsp of butter into little cubes and scattered them on top of the potatoes.

 
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Here is a close up of the taters:


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These went on the grid extender underneath the steaks during the beginning of the reverse sear. Once the steaks hit temp, I pulled them and moved the zucchini to the top grid. I raised the temp on the Egg to 400 or so to finish them off while the steaks rested. 


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I melted some butter with Cowlick seasoning for a basting sauce while the steaks seared. I made a "basting brush" out of fresh thyme and rosemary after seeing Adam Perry Lang do in his Serious Barbecue book on various cooks. The though is that the fat-soluble compounds in the herbs would infuse into the butter as it is heated from the steak. It works during the final rest with finishing butter, so I thought why not try it here?


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Time to turn the Rockwood into lava wood:


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Here are the steaks right before pulling. I flipped every 30 seconds and basted each time. SWMBO's sister is a very peculiar person who seems to like her steak well-done. This is why it's butterflied. I cooked to to 150 to somewhat start the conversion.


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Plate shots. Everything turned out fantastic. The herb brush gave this awesome aroma to the steaks with a subtle flavor that played well with the potatoes.
My steak went a little north of medium rare but was still amazing. Next time I'll need to find a thicker one, it truly melts in your mouth. The bone weighed 5.5 ounces so the edible portion was just under a pound. I'll probably only snag these when on special.


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