I finally cooked a steak to the quality of a resturant. And Wow it’s great. Thanks for all the tips on here.
1 1/4 lb Ribeye
DP Rasing the Steaks Rub
Salt/Pepper
EVOO
Butter Pad (mixed with Italian Seasoning)
235 with 1 piece of hickory until 115 IT.
Rest.......
600 1 min per side
Rest 8min lightly foiled with a butter pad.

Atlanta, GA
LBGE, SBGE, Mini-Max, 1995 BGE Chiminea, 22" Blackstone, Weber Genesis E-310.
16
Comments
LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
Exceptions for brisket in Central Texas, seafood in New England and the one-off celebration of any house speciality. FWIW-
Always do sober what you said you would drunk, that'll teach you to keep your mouth shut. -EH
I agree that that most restaurants overcharge on their steaks. I’ve just never been able to get the thicker cuts quite right until tonight.
I usualy cook marinated flank or flat iron steak. Not hard to screw that up.
LBGE, SBGE, Mini-Max, 1995 BGE Chiminea, 22" Blackstone, Weber Genesis E-310.
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
Tampa Bay, FL
EIB 6 Oct 95
LBGE, XLBGE, Smobot, 2 Weber Genesis, Weber 22" kettle
I’d kill for a Nobel Peace Prize
Temperance, like chastity, is it’s own punishment.
Once one gets a technique down, the hard part is finding really good steaks. The high end restaurants tend to get most of those.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
Green Man Group
Location: 🍺🍺 The back porch, Munford, TN. 🍺🍺
Floyd Va
“Constantly choosing the lesser of two evils is still choosing evil.”
Large BGE
Reno, NV