Ok, I know, I haven't posted ANYTHING in a bit, but between seed starting, planting, and taking care of neighbors, I've been too whooped to get anything on the grill or smoker.
BUT, yesterday the bride and I both decided that we needed a steak. She pulled 2 of our brangus ribeyes out of the freezer early in the morning for the grill last night.
I seasoned them up around 2pm, put them on a rack and let them sit in the refrigerator until 6. I pulled them from the frig just after I started a fire in the Weber Kettle with charcoal and some very seasoned mesquite wood.
Once the coals were ashed over, and the mesquite was lightly burning, I seared the crap out of them and then moved them over until I hit 125 IT.
Usually I start them off to the cold side and let them hit temp before I sear, but I wanted to try the sear first method. Didn't see a lot of difference.
Once they were rested, we plated them up with some of the WORST mashed potatoes we've ever had! But, with enough juice from the steaks, the mashed potatoes were decent...
Sadly, the sliced shot I took was too dark since we decided to eat in the bonding room and not at the table. Just not enough light, but I assure you, they were an almost perfect medium rare.
As things start to slow down a bit, I should get back to my normal couple of times a week cook.
BUT, yesterday the bride and I both decided that we needed a steak. She pulled 2 of our brangus ribeyes out of the freezer early in the morning for the grill last night.
I seasoned them up around 2pm, put them on a rack and let them sit in the refrigerator until 6. I pulled them from the frig just after I started a fire in the Weber Kettle with charcoal and some very seasoned mesquite wood.
Once the coals were ashed over, and the mesquite was lightly burning, I seared the crap out of them and then moved them over until I hit 125 IT.
Usually I start them off to the cold side and let them hit temp before I sear, but I wanted to try the sear first method. Didn't see a lot of difference.
Once they were rested, we plated them up with some of the WORST mashed potatoes we've ever had! But, with enough juice from the steaks, the mashed potatoes were decent...
Sadly, the sliced shot I took was too dark since we decided to eat in the bonding room and not at the table. Just not enough light, but I assure you, they were an almost perfect medium rare.
As things start to slow down a bit, I should get back to my normal couple of times a week cook.