A while ago the local supermarket had Prime bone-in ribeyes for $10 pound. I couldnt pass up the price so i had them
cut me one that was about 2 inches thick. (2.2 lbs) I took it home and stashed it im my freezer till i had time to cook it properly.
This past Sunday we were home and i pulled it out.
The plan was to cook indirectly under low (er) heat using the SnS filled with lump and a piece of mesquite and oak till it hit about 115 degrees internally . Then pull it and add some charcoal and let it get good and hot to sear it till it hit about 130 let it rest and come to about 135.
Steak came out awesome! Very juicy and tasted great!
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