"Competition" Style Ribeye Cook

CP92

I've seen some steak cooking competitions where everyone ties up their ribeyes to make them more uniform I assume.  Decided to give it a try today.  Cooked on the Egg at 650+ for a couple of mins a side to get a sear then dropped it down to 350 to finished. Pulled at 135 and let rest for 5 mins. Jury is out on whether I noticed a difference. Maybe do one the normal way and the competition way the next time to see if I can notice a difference. 

lkapigian

Boom !

johnmitchell

That is one heck of a delicious looking slab of meat😋😋

MrCookingNurse06

I’d give you a gold

Foghorn

Looks like a winner to me!

lousubcap

If you anticipate upping your results...
BTW- That is a sweet hunk of beef going in.  

CP92

lousubcap said:

BTW- That is a sweet hunk of beef going in.  

Yes sir, it was. I stumbled across it at Costco a few weeks ago. I had no intent on buying steak that trip, but couldn't pass those up. It was a four pack and everyone of them looked that good.