We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
What's your method for steaks like this? They're boneless ribeye, just over 1.5lbs each, about 1.75" thick.
Last ones I cooked were more like 2lbs each, at least 2" thick. I gave them what I thought was a pretty good coating of my BBQ rib rub and cooked them indirect at about 350F until about 125F IT (on the second level of the extender while doing the rib bones turbo below). Wife complained the steaks were bland.