3" Rib Eyes - Part 2 Left Overs - Blackened Rib Eyes

Discussion in 'Beef' started by sarnott, Jun 8, 2013.

  1. The week after I smoked the 3" rib eyes, we pulled out the leftovers and let them thaw slowly in the frig, then warm up to room temp. Half the slices I rubbed heavily Zatarain's Blackened Seasoning, the others I left alone with just a little Montreal Steak Seasoning and went out my grill to prepare that.

    I set up the grill with an iron griddle on one side, pre-heated that with EVOO until the temp of the iron griddle was about 500 degrees. Then I threw the blackened slices on the griddle and the others on the grill. To be honest, I had forgotten how much smoke the blackening generates, this is definitely better done outside (but, almost everything is!)

    I grilled them both until they were still medium rare and served them up. The flavors were really different -- my son and I loved the Blackened Ribeye but my wife like the plain grilled rib eyes better. Its not often that EVERYBODY is happy! :)

  2. Looks great. rib eye is my favorite.

    Happy smoken.

  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    That all looks Great !!!!

    Ribeyes Rule the Steak World!!!

    I'll take some each way, please!!


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