Seared Bone In Ribeyes

Phrettbender

Did my first cook searing some thick ribeyes last evening. They were about 1.75" thick and to prep them I wiped them with some EVOO and them dusted with Kosher salt and ground pepper. Got the egg up to 650 with them cast iron skillet on the grate and tossed the steaks on for about 90 seconds per side to sear them. In a cloud of smoke they turned a nice color and were then taken off and rested for 20 minutes while the grill cam down to 400. I then put them back on the grate for 9 minutes a side and they came out a perfect medium. Prior to doing this I considered getting my high heat silicone mitts but decided I wouldn't need them. I was wrong! 650 is HOT and with short handled tongs I raised a few blisters turning them the first time.












The blisters on my middle and ring fingers opened, it looked allot worse before that.

thechief96

Ouch!!!! The steaks look mighty good though.

pattikake

Hope your fingers heal but the steaks look good.

Fornia

Steaks look great....finger doesn't!

Dang...hope that feels better than it looks.

rsmdale

No Pain no Gain!!,sorry on the finger but a big thumbs up on the steak!!


GOOD EATS AND GOOD FRIENDS

DALE

cookn biker

That is a serious blister! Sorry about that. That large I cooked on at the fest yesterday was a go getter to.
Steaks look good!!

Mickey

You did good (except finger) :woohoo: