350 degree olive oil marinated rib eyes

sprinter

Well, that about says it all. On Monday I took the ribeyes out of the freezer and thawed them in the fridge all day. By evening they were thawed. Monday night I put together about a half cup of olive oil and about 5 TBSP of McCormick Montreal Steak Seasoning in a ziplock and marinated them until Wednesday evening. I took them out of the 'fridge about an hour before I cooked them, let them warm up and then put a bit more McCormick seasoning on both sides. The fire was stabilized at 350 so I threw them on. Cooked about 8 minutes a side more or less, then slapped a pat of butter on each of them and let them go until the butter was melted. Took them off and they were great. I really think the olive oil tenderized the meat a bit as they were fork tender. They were a BIT done for my liking but my wife likes Medium steaks, I like rare to medium rare. Still SLIGHTLY pink inside which I like but not her. Oh well, they were great. Had some baked taters with sauted onions and mushrooms. Overall a great egg night.[p]Troy