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Little T-Rex'd Ribeye

KlagKlag Posts: 208
edited 5:13AM in EggHead Forum
Picked up a little ribeye from the Butcher (Patton's). TRexed with only some Raising the Steaks seasoning on both sides.

The Egg


The steak



The steak on the Egg


After the sear, resting for exactly 20 minutes

Took 31 minutes to reach 130 degrees internal temp at 370ish.


Just the way I like it. A tad past medium rare, but not quite medium yet. MMmmMMmmmmmmMMMmmmm....



  • Nature BoyNature Boy Posts: 8,523
    Wow. That's freakin goregous.
    Twitter: @dizzypigbbq
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  • FidelFidel Posts: 10,172
    I love the guys at Patton's - great butcher shop. They usually have some great prices on whole primals. Usually their steaks are certified angus beef.

    Try their brats and their cajun shrimp stuffed whole chickens. I also really like their smoked double thick pork chops. Those are awesome with a quick sear on the grill. Their andouille sausage will light you up!
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    WOW!! Thats a chunk of cow!!!!Really good cook to get it cooked right LIKE YOU DID!! :whistle:
  • Dang that looks good. Making me hungry again.
  • Dave,
    Nice job.
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Klang, I have looked at your profile before and seen you "dragging' on the rocking horse. You ride a rocket? Climbed on a really good friends 1000 Ninja on a straight road a couple months ago. My Hog puts 96 horses and 94 lbs torque to the ground and the innitial "hit" is harder but I eased the Ninja to 80 on a straight and pinned it in 4th. If you ride a rocket you know what I mean. I was blown away. No senses of speed on it before I was doing 150 in a blink. One of the most unbeleavble feelings I have ever known! I don't need something like that if I want to keep posting!! :laugh:
  • That does it - I've got to get back over to Patton's. I'm about a half hour away and have just been too lazy to make the drive, but my goodness where else can I get meat that looks like that???

    Harry's (Whole Foods) has great meat (I'm no expert, but I like it) but I just can't afford the finer cuts there.

    Anyone know of a quality butcher in the Roswell/Alpharetta area?
  • Lawn RangerLawn Ranger Posts: 5,466
    That is one beautiful steak!

    Merry Christmas!

  • Hsbldr1Hsbldr1 Posts: 225
  • Man, I bet Bessie let loose a moo when they cut that one out of her :woohoo: Beauty of a steak, Klag.
  • :P Perfection!!
    (My Texas roots are stirrin' :blush: )
  • TXTrikerTXTriker Posts: 1,177
    Wow Klag, that looks fantastic. Just how thick was that steak? It looks at least 3 inches.
  • TXTrikerTXTriker Posts: 1,177
    JL, stay off that thing!
  • Is that a small or med?

    Is the grid on top of the fire box?

    I've been trying Trex's method and I just can't seem to get the right sear and their either over or undercooked.
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