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TONIGHT'S COOK: USDA Prime, TRex style

Beanie-BeanBeanie-Bean Posts: 3,092
edited 6:58PM in EggHead Forum
Gotta love when the prime rib roasts are cut into steaks at the store. Here's the "raws" with just olive oil and DP Cowlick:
IMG_0248.jpg

Searing the second side on the cast iron grate:
IMG_0254.jpg

Steaks under the fluorescent light in the kitchen:
IMG_0259.jpg

…and under the light in the breakfast nook area:
IMG_0262.jpg

Mine:
IMG_0265.jpg

Pulled the steak at 132°…perfect!

Comments

  • MickeyMickey Posts: 17,539
    Knock em out Mike :woohoo:
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • cookn bikercookn biker Posts: 13,407
    Mike, you are killing me!!
    Perfect is right!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Mike your pics get better and better! Smoke comming off both sides of ribeye on grill is great. Just wish you would quit stealing my plates for your pics. ;)
  • nice
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