1st shot @ pan searing

NPHuskerFL

4 Boneless Ribeyes, asparagus & potatoes. Simple with spices on steak (evoo, kosher salt, cracked medley pepper and lite garlic powder and pinch of parsley), asparagus (unsalted butter, kosher salt, cracked melody pepper, lite balsamic vinegar) & potatoes (evoo, kosher salt and cracked melody pepper). Raised direct at 400F, let rest and finished in c.i. pan at 550F sear. Made two well done, one medium and one medium rare using this method I found a consistent even cook with nice sear crust and excellent flavor). This is the 1st steak my SWMBO didn't abuse with A1 steak sauce :-)

Tjcoley

Looks good.  I love pan seared steak.

NPHuskerFL

Thanks Tjcoley...The best steaks I've made so far. Getting the pan "white hot" was key. They were amazing cuts with beautiful marbling.

Skiddymarker

Looks pretty good. Pan sear is easier to control than reverse sear over lump when dealing with a number of steaks IMHO. 

Mouth is watering for some asparagus. 

NPHuskerFL

Skiddymarker said:

Looks pretty good. Pan sear is easier to control than reverse sear over lump when dealing with a number of steaks IMHO. 

Mouth is watering for some asparagus. 

Thanks Skiddymarker. And agreed. I do a reverse sear on c.i. grid for any bone in steaks I do (pan sear for boneless steaks is the way to go I think). +I pan seared each steak one at a time and plated right off the egg.

GoVols

Great looking meal.

NPHuskerFL

Thanks GoVols.