Just a few steaks for dinner (and a 2nd mortgage...)

[drholly]

My wife called on her way home - asked if I wanted to grill some steaks tonight. Well, yeah.... She stopped at Osseo Meats (local excellent butcher) and picked up 4 rib eyes (no I did not specify to buy something we could afford.) So, please forgive me for a lack of "before" pictures. I was on the phone with my banker arranging for that 2nd mortgage...

Coated with a mix of WOW & M-3 - then some olive oil. Set the grill up for a reverse sear and put some onions and lemons on to start things off.

The steaks were a perfect medium rare (except Emma's - medium - I think she was adopted... )

They were delicious and WAY too much meat - looking forward to a nice steak salad tomorrow!

Cheers!



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[hikerman]

Looks fabulous David! You know that as a friend, you could have asked me to help you out of your burden of having too much steak! 

[HighOnSmoke]

Fantastic looking steak David!

[IR2dum]

David, that looks absolutely perfect.

[teesquare]

I love everything about that meal! Especially the grilled lemons. 

[Saber 4]

Amazing steaks, well worth the second mortgage I would say.

[spuds]

Perfect meal Doc.

[Smokerjunky]

Hey a Doc those look fantastic.  Rookie question though - could you extrapolate on "reverse sear"?

[drholly]

Hey a Doc those look fantastic.  Rookie question though - could you extrapolate on "reverse sear"?

Something I learned here...

Set the grill up with a hot side (all the coals) and a cool side - no coals. Start the steaks on the cool side. After several minutes, flip... when they get to about 120* move to the hot side to get the marks and sear / finish to temp (about 135*) The idea is to pretty much cook to temp on the cool slow side, and then finish to temp and sear on the hot coals. It lets the steak develop flavor from the rub slowly, then get the final sear on the hot coals.

A buddy here taught me this for a cook for a large group - start the steaks in an oven at a low temp... take them to about 100* then pull them and do the final grill to temp for the customer. We did over 500 steaks in 4 hours this way... works great!

[Las Vegan Cajun]

Steaks look great, nicely done. 

I'm a believer in reverse sear, works great, I cook mine to 125F then sear it.

[smokeasaurus]

Steaks look perfect.

[pz]

Fantastic!

[Smokin Don]

Some great stakes David!!! Love the ribeyes!!! Don

[Smokerjunky]

Hey a Doc those look fantastic.  Rookie question though - could you extrapolate on "reverse sear"?

Something I learned here...

Set the grill up with a hot side (all the coals) and a cool side - no coals. Start the steaks on the cool side. After several minutes, flip... when they get to about 120* move to the hot side to get the marks and sear / finish to temp (about 135*) The idea is to pretty much cook to temp on the cool slow side, and then finish to temp and sear on the hot coals. It lets the steak develop flavor from the rub slowly, then get the final sear on the hot coals.

A buddy here taught me this for a cook for a large group - start the steaks in an oven at a low temp... take them to about 100* then pull them and do the final grill to temp for the customer. We did over 500 steaks in 4 hours this way... works great!

AHA - Thanks sounds like a must try.

[sliding_billy]

Nice work.  I'm not sure what that phenomenon feels like... the wife spending too much money on meat.