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A Ribeye & a NY Strip walk in to a kitchen

Grillmagic
Grillmagic Posts: 1,600
edited January 2015 in EggHead Forum
24 oz bone in Ribeye & 16oz NY Strip SV at 115 seasoned with cow lick for 2 1/2 hours then patted dry and re-seasoned with cow lick and grilled direct at 550 for 2 minutes a side until 130/132 then rested. Served with acorn squash and parm noodles. Sorry for the lack of pictures but it's 6 degrees here in Michigan. In my opinion the Ribeye smoked the Strip!
Charlotte, Michigan XL BGE
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Comments

  • grege345
    grege345 Posts: 3,515
    Ribeye off the egg would be my death row dinner
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • jhl192
    jhl192 Posts: 1,006
    Hopefully there are easier ways to get one where only a cow has to die!
    XL BGE; Medium BGE; L BGE 
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  • logchief
    logchief Posts: 1,431
    That's a load of wonderful looking tasty meat, that would put me into a protein coma and love it.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Meat drunk just looking at that.
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  • bcsnave
    bcsnave Posts: 1,009
    edited January 2015

    Thata' boy Grillmagic..NICE looking eats

    I used to try and grill in the Wisconsin winters on a Weber 22" performer...would never keep the heat

    Fire up the BGE,....you sure can tame the temperatures (dosent do anything for the wind chill factor though..damn it was cold out there tonight)

    The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion

    _____________________________________________________________________________

    Glenbeulah, WI

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