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Bone in ribeye

30 day dry aged prime ribeye and a prime filet for wife.  Meat from pat lafrieda.  Reversed seared at 250 and finished on cast iron in the egg.  We made an asparagus bacon risotto as a side. I know finished pictures aren’t great midmeal, but Sunday dinner was good!




Comments

  • ColtsFanColtsFan Posts: 2,959
    Yes, please 
    XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • BGEChicagoBGEChicago Posts: 334
    I have often wondered about Pat LaFrieda, would you buy from them again? Was it worth the $$? Nice cook by the way!!!
    Chicago, IL BGE XL BGE Mini Webber Charcoal
  • The ribeye was excellent and would buy again.  Wife liked the filet but thinks the local butcher is better.  So wouldn’t get the filet again.  Local guy does always have a great tenderloin,  so not sure if that helps.
  • lousubcaplousubcap Posts: 18,875
    Great cook right there-and the money shot for the win.  Congrats.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Ozzie_IsaacOzzie_Isaac Posts: 9,324
    Beautiful cook!  Looks amazing from here.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • StillH2OEggerStillH2OEgger Posts: 2,188
    That looks terrific. Thanks also for the reminder that it's been too long since I made steaks.
    Stillwater, MN
  • northGAcocknorthGAcock Posts: 12,287
    edited January 14
    Looking good great from my vantage point.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
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