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Ribeyes and Grilled Corn

edited March 2013 in EggHead Forum
The store didn't have a key ingredient for my planned dish, so I had to improvise. Picked up two nice bone-in ribeyes and two ears of corn. No marinade for steaks, just coated with salt and let sit for an hour. Soaked the corn in the husks in a salt water bath for three hours.

Did a reverse sear, cooking indirect at 400 grate until about 15 degrees from target temperature, then seared on cast iron grate close to coals. Cooked corn in husks.

Steaks were fantastic, turned out perfectly. I like mine medium and SWMBO likes hers rare, and managed to get both just right...thanks Thermapen, how did I ever cook without you?!
LBGE & SBGE.  Central Texas.  
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