Spur Of The Moment Rib Eye


 
Gregory R

Gregory R

TVWBB All-Star
We have a freezing rain advisory, so I figured I'd cook inside tonight. Well so far it's just been a mist, so time to light up the OTG.

Defrosted an Australian grass-fed rib eye and dusted it with kosher and some fresh ground and let it come up to room temp.



While that was happening kept my eye on the Pats and had a little nip.





A light coating of EVOO and time to put it to the fire. First direct with a couple chunks of Hickory.





Then went for a high heat indirect



After a short rest, served it up with an Endive & Radicchio slaw and a small grilled loaf.





Thanks for stopping by . . .
 
My Friend, you are the Master of the Grill for sure, that Eye looks fantastic. I love the Pinch, have not had it for awhile, gonna have to change that situation
 
And they say you have to be from Texas to get them that big LOL That is a monster I would be eating that for a least two days/
 
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