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Cowboy Ribeye
Joined a steak of the month club with a local butcher shop, and the first one was a cowboy ribeye. Did a reverse sear, and had a BBQ Guru to help get the BGE up to temp faster than usual after taking it off the BGE at 115 internal temp. Seared it at 600 degrees, and I have to admit that this is probably the prettiest steak I have ever done. 
Comments
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I bet it tasted better than it looked...nice job.
Fish, Hunt, Cook....anything else?
1LBGE, 1MMBGE, somewhere near Athens GA -
I don't know, it tasted good, but I am overly proud of the sear marks in this picture.
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Beautiful steak- just think at least once a month you get to shine.
If you haven't branched out into an infused butter for finishing give it a try. You won't be sorry.
Greensboro, NC -
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I just drooled on my keyboard!
Victor ChelfHouston, TXJust one Large BGEVisit my Victor's Vittles blog - dedicated to my Big Green Eggventures -
Par excellent looking steak. A true mans meal. No green crap or nonsense cluttering up the plate. Just meat and heat. Allow me:
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Very nice
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming
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