Totally agree 👍
Great article. When cooking that thick of a steak did you use a thermometer to get it to the proper temp
I probed it to around 125°F and then pulled it off the grill. Then I let it rest, and the cooking process will carry for a couple more degrees.
Ribeye!
I love a good Ribeye! Oh damn you, now I'm hungry again!
A Ribeye with carmelized onions and a sunny side up fried egg and a side of French fries!!!
I'm good with a wood grilled ribeye a little seasalt oh yeah!
Would it be greedy if one didn't divide it?
No, but you'd probably feel ill afterwards! It was 1.5 lbs of steak! (.68 kilos)
Now that sounds like a reasonable portion to me 😊
Comments (14)
Totally agree 👍
Great article. When cooking that thick of a steak did you use a thermometer to get it to the proper temp
I probed it to around 125°F and then pulled it off the grill. Then I let it rest, and the cooking process will carry for a couple more degrees.
Ribeye!
I love a good Ribeye! Oh damn you, now I'm hungry again!
A Ribeye with carmelized onions and a sunny side up fried egg and a side of French fries!!!
I'm good with a wood grilled ribeye a little seasalt oh yeah!
Would it be greedy if one didn't divide it?
No, but you'd probably feel ill afterwards! It was 1.5 lbs of steak! (.68 kilos)
Now that sounds like a reasonable portion to me 😊