RRP Ribeye Suggestion

Lawn Ranger

<p />Ron:[p]Missed your post last night. These were filets done a la Chef Wil dipped in butter and griddled. Basically what Jopa was suggesting, I think. [p]I know, I know,... it looks rare, but it was more done than it looks. It must have been because my wife (who doesn't really like rare steak) devoured it. [p]Good alternative change of pace.[p]Mike[p]

Jethro

Lawn Ranger,[p]Dang that is one good looking plate of food you got thar.[p]Jethro

Lawn Ranger

Jethro,
Thanks, Man. I think I'll do that again tonight.[p]Mike

2bossy!

Lawn Ranger,[p]Are you searing them on a preheated stone? They really have georgeous color, and my husband likes them mooing... Detail please...

Lawn Ranger

2bossy!,
They were done TRex style on a cast iron griddle pre-heated to 700+. Did them for about 90 seconds a side then the 18 - 20 minute rest before finishing them at about 400 back on the griddle.[p]They were really great. I think these were seasoned with CowLick prior to the butter dip.[p]Mike

Uncle Phil

Lawn Ranger,[p]Awesome looking! If I could only get my hands through this screen![p]Uncle Phil