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Prime bone in ribeyes. Cold grate method
ClimberDave:
My lady received some beautiful prime bone in ribeyes for XMas and we finally had a chance to grill them.
Usually I prefer to reverse sear my steaks but these weren't the thickest so decide to give them the cold grate treament.
Cooked one to 130 and the other to 135, they came out great!
We had them with some roasted Brussels sprouts and baked potatoes. We washed it all down with a fantastic Joeseph Pheleps Napa cabernet sauvigion.
Very tasty!
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Pappymn:
Bet that was a tasty meal
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smokeasaurus:
I like the meat to tater ratio.
2 big steaks and half a tater......works for me.
Roget:
Those look great.
I'll take the bigger one please. :)
tlg4942:
Those look really good! I think you have mastered the "cold grate " method.
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