rib eyes part 2

rib eye part 1 was done on the mini. tuna was last week i think here are the pics
1 lb sushi grade yellow fin



rubbed with wasabiyaki and green tea salt ponzu for dipping



white sesame on one side



black on the other



bed of spinach,roasted red pepper, egg grilled corn avacado etc



no avacado for my son



seared on the egg. internal of 80° when pulled

not at all. i just rubbed a lite coating of the wasabiyaki to help the sesame seeds stick. i like the way raw meat tastes and at the price of that piece i wanted to taste what i paid for. easy to overpower tuna with marinade. the ponzu is a nice dipping sauce, if you don't have squeeze a bitof lemon into the soy sauce.
enjoy tonights cook
bill

crawfish and beer, sitting in the shack looking at the pond as the sun goes down, sounds like a winner. do you have to boil them or can you egg em like shrimp??? drive safe.