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Tender Bone in Ribeye Steaks
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Ross in Ventura
Posts: 7,234
I found these in the sale bin of the Meat Section of the market, they were thick and looked ok. I rubbed Salt and Pepper on both sides
I decided to use a recipe out of a new Cookbook that my wife Jackie bought me
Serious Barbecue by Adam Perry Lang (Salt and Pepper
Dry-Aged Cowboy Cut Rib Eye on pg. 121.
Started with Baked Russet Potatoes @425* for 1-hr.
Steaks went on the CI grate for 3-min. a side and adjusted for grill marks @ 90 sec. then turned over.
3 min. on the other side.
Made a Herb Bundle of Rosemary and Tyme
Kept mopping the butter with the Herb Bundle until the Steaks were 128*
internal
Going to let them rest for 10-min.
Rubbed with fresh garlic.
Some Italian Parsley
Then finished with Natural Sea Salt the I got from Kent (GG)
Served with a Baked Potoe with butter and chives. A mighty fine and tender Rib-Eye.
Thanks for looking
Ross
Comments
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Thanks for cooking...Ross!!
Now...where's mine?
:woohoo:I spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
I'm up late and hungry. The first thread I see is yours and that great looking steak. Thanks a lot.
Seriously nice pics and it looks really good. Bone-in ribeyes are one of my favorites. -
You well have to come over to get it Evans
Ross -
Thanks chrisnjenn
Ross -
Great looking Ribeye Ross,love the rubbed herbs and garlic on it had to give a nice flavor.
GOOD EATS AND GOOD FRIENDS
DALE -
Dang Ross, those look fantastic. Great use of herbs and garlic.Dave San Jose, CA The Duke of Loney
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Very nice Ross
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Good looking steaks! You are going to like that book.Large and Small BGE * www.quelfood.com
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Wowwwwwwwww Ross....great idea mop & butter...innovating as usual keep all that great work!!
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Thanks Dale, they were vary tasty
Ross -
Thanks Dave
Ross -
Thanks George
Ross -
Thanks, I already love the book
Ross -
Thanks Beli, it all came from the cookbook
Ross
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