TONIGHT'S COOK: TRex steaks :)

Beanie-Bean

Ran across a really good deal on a prime bone-in ribeye and an organic t-bone steak today. Raising the Steaks on the ribeye, Cowlick on the t-bone:


Post-sear:


All done:


Plated, with some jasmine rice, and a mixture of some sweet onions and white mushrooms in a rice wine reduction:



Sear was done on the 13" cast iron grid hanging from the spider at 600° dome, and was finished on the adjustable rig at 4.5, while the onion/mushroom medley was done in a cast iron pan at 1.5. Roasting temp was the standard 400°. The steaks came out at 128° and were almost med-rare. Hehe...my wife had to leave for work, so she'll get some tomorrow. The kids and I enjoyed the really nicely done steaks.

Time for some "lemonade" now, while I'm checking out the game, NO 17 ARI 10 w/13:50 left in the 4th qtr. So happy for the NFL being back

Boxerpapa

Hey, looks great. We had the same grub tonight. However, I only had BI ribeyes and no t-bones. Anyway, yours look awesome and much darker than mine...I think I might have to adjust my new camera. Thanks for sharing.

tjv

damn dude, now I need a midnight steak snack. All that is missing is a little steak juice drizzled on the rice. T

JLOCKHART29

Looks good Mike You do eat some prime cow at your place. BTW Nice plate but where's the kitty?

Gunnar

Looking good. I skipped breakfast and would to swap some eggs for the rice.

ViennaJack

Great looking eats, Mike!