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Had the butcher cut some fresh 1.5" thick Ribeyes for our anniversary Dinner. PICS

Dave ShadyDave Shady Posts: 247
edited August 2011 in EggHead Forum
If only yall could smell the photos.. these were EGGCELLENT!

Night started with some garlic shrimp on a stick 

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Then the Ribeyes went on to the hot Cast Iron Grate

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Untrimmed left the way god intend them, just salt and pepper

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Had the egg good and hott at 500 shut the dome for about 5 minutes and then flipped them over for 
some time on side 2. We both like Rare-Mid Rare

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This is 3rd turn getting some char on and they were pulled off at 127 degrees to rest with some butter
and garlic on them. light on the garlic mind you.

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Final Product, 23 years ago that night I made her the same meal and asked her to Marry me. A year and
a day latter we did get married and still are. Now 23 years ago I was 18 and it was a much cheaper cut
or steak and potatoes were instant lol. Was an awesome meal and a good reminder of younger days.
Also the steaks back then were cooked on a POS Gas grill. We have come a LONG WAYS!

Thanks for looking.. EGG ON!

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