Bone-In Ribeyes Last Weekend

Biff_Tannen

Call my method crazy but it works perfectly every single time for me. HIGH HEAT (700+) and each side for two and a half minutes. Pittsburgh medium rare every time! This was the first time I used the Spider which lowered the cast iron grate down even closer to the flame for a nice sear. I think this method works well for steaks 1.5' or less, any thicker and a reverse sear would be needed because the high direct heat method would cook the outside inner part of the steak a bit much. 

Foghorn

That looks awesome.  Great cook.

Biff_Tannen

Thank you, sir!

bgebrent

Perfection!

GregW

The texture/grain of one of those ribeyes looks different than the others.
Were they all equally good?
The one I'm talking about is one the bottom left, second slice up.

Biff_Tannen

GregW said:

The texture/grain of one of those ribeyes looks different than the others.
Were they all equally good?
The one I'm talking about is one the bottom left, second slice up.

They were all the same. Could just look different because I enhanced the photo a little to show the char better 

GregW

Maybe so on the pic.
I've had some in the past that had a strange grain. I've always said that it appeared to be horse meat texture.
The ones I've had that were like that always came from a meat display case just inside the door of Publix and on sale. I guess they were trying to move some marginal quality meat.
I got what I paid for I guess.

Grillmagic

Dang! Those look awesome...