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Ribeyes!

BRM80BRM80 Posts: 1
edited 5:18AM in EggHead Forum
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I stopped by my local butcher shop and had these ribeyes cut 1" and 3/4". Then I marinated these in KC Masterpiece Steakhouse marinade for about an hour. I got my XL egg to 500 degrees and put the steaks on for 9 minutes. I flipped them once. They came out medium and medium rare. They were by far the best steaks I have ever cooked!
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Comments

  • GriffinGriffin Posts: 6,926
    Welcome aboard BRM. Great looking first post. Those steaks look awesome.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Welcome.....that is some good eating right there.
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    Welcome to the Swamp.....GO GATORS!!!!
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  • Sometimes I get on a purist steak kick, and forget how good a nicely marinated steak tastes. Yours looks really good. Nice cook.

    John - SLC, UT

     Webers, Eggs, Bubba Keg, Smokin-It #3

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  • Austin  EggheadAustin Egghead Posts: 3,342
    Welcome to the forum. From your post sounds like you are hooked.... :laugh:
    Eggin in SW "Keep it Weird" TX
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  • SmokeyPittSmokeyPitt Posts: 6,582
    Lookin' good! It looks like you have one trick for getting a nice sear...got your lump piled nice and high :).


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Stick a fork in urself, ur done. Welcome and they look outstanding
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  • golfguygolfguy Posts: 105
    Nice looking steaks, brother. Welcome and keep posting!
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  • reccitronreccitron Posts: 175
    Welcome to the forum. The steaks look great.
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  • R2Egg2QR2Egg2Q Posts: 1,652
    Nice lookin' ribeyes!
    XL, Large, Small, Mini Eggs
    Bay Area, CA
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  • Very nice lookin' steaks! "If it is a good piece of meat, the only thing you can do wrong is overcook it."
    I think that was Confucious

    Large BGE, Santa Maria Pit, Hasty-Bake Gourmet, MAK One Star Pellet Pooper,  26" Weber, 22" Weber Performer.  Most have custom handles made by me.

    http://www.amlwoodart.com

    "Just living from one cook to the next"

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