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Killed a rib-eye roast tonight.
Terrebandit
Posts: 1,750
Photo 1 - seasoned with olive oil, parsley, kosher salt, garlic salt and course-ground black pepper. Here it is all tied-up, and ready to go!
Photo 2 - resting at 122 IT prior to a cast iron skillet sear.
Photo 3 - post sear appearance and ready to serve. Final temp about 140, and was a perfect juicy medium rare. The crust was totally unbelievable. Served with melted butter, pan drippings and crust crumbles.
Dave -
Austin, TX
Comments
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looks fantastic
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You knocked that one out of the park. Looks perfect.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That looks most excellent!! I've been craving one - maybe this weekend.Santa Paula, CA
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sliced pics?!? that looks awesome, what the the sear process ?
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boostfed said:sliced pics?!? that looks awesome, what the the sear process ?
sorry, no sliced pics. It was medium rare throughout. I used a 12" cast iron skillet at 550 while sitting on the platesetter. I seared it for approximately 90 seconds on each side. I used a dab of butter in the pan too.Dave - Austin, TX -
Looks great!! You're saving some for me, right? Really, fantastic job!!Baton Rouge, La - I'm going to quit procrastinating.......starting tomorrow.
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That just looks awesome. Thanks for making me hungry againmiddle of nowhere- G.I. NE
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I was drooling way before I even saw the pics. Nice!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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killing me too, making me so hungry with those pics!Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/
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