Seared Rib Eyes

Ross in Ventura

Two large Rib Eyes with Southern Flavor Grilling Spice and Southern Flavor Garlic Spice
Grilled at 625* for @-min a side

Then rested until the got down to 400* then roasted for 4.5-min a side

Grilled Romaine

Rib Eye's med rare

And simple Mashed Potatoes.
Ross

Boxerpapa

Another fine looking ribeye cook there. Mind me asking where you but your ribeyes?

Sun Devil Brett

Very nice looking and I'm sure a fantastic tasting cook.

ChefBrian

Looks like it's time for a little glue on your gasket before it's toasted. Is that what a nomex looks like?

I still have been wanting to do grilled romaine. Will do a Grilled Chicken Ceasar next time I get a little honey to the house for dinner.

Ross in Ventura

Albertsons
Ross

Beanie-Bean

I've got a 3-pack of some nice thick ribeyes in the fridge for tomorrow night's cook, Ross.

I hereby accept your ribeye challenge!

I've enjoyed trading cooks with you week after week, Ross. Still not tired of eating ribeyes, either. I'll have to taste some more tomorrow again just to be sure.

Hehe...have a great evening! Your steak looks fabulous, as always.

Ross in Ventura

Brian,
No its not Nomax It's the fiberglass one I can't think of the name, to much Vino.
I hope you get a little honey there soon.!
Ross

Ross in Ventura

Mike,
Thanks, you are one of my favoites!
Ross

Ross in Ventura

Brian,
It's a Rutland gasket, I'm going to change it soon.
Ross

JLOCKHART29

Looks like Bean's got some one who can burn one right along with him! Very nice.

Celtic Wolf

A little overcooked for me. :woohoo:

Got me a thick Rib Eye in the Frig waiting to be hot tubbed and served with a nice Sweet Tater slow baked...

Maybe tomorrow.. If I can find my wife's camera I might take pictures..

DynaGreaseball

Ross, I have a new cast iron grid for my medium which I haven't used yet (new gasket). I can't wait to see great looking char marks like yours on my cooks too. Question. In your first pic I think I see some EVOO under the steak on the left. Is that what it really is, and if so, does it effect the char marks, or is it just to hold your seasonings? Thanks.

Great looking steaks!

Ross in Ventura

Yes on both.
Ross