Dwain Pannell
TVWBB Hall of Fame
So, while I am watching the SEC Championship to see who will play Notre Dame, I tried my hand at reverse sear free range Buffalo Ribeyes with CI taters and onions. Buffalo is rich in protein and high in iron yet is lower in fat, calories and cholesterol than skinless chicken or turkey.
I marinaded the steaks in Dale's while I fired up some lump (sensa anthricite coal, lime, and other goodies they add to Kingsford these days). If you know Dale's you know it doesn't take long (it can overpower some meats). Once the lump was at volcano hot temps, I put the taters and onions directly over the heat and placed the steaks indirect. Once the taters and onions were done and when the steaks got to about 120*, I swapped them - steaks on the fire on the el cheapo CI grate and CI on the indirect side. I pulled the steaks at 145* (via Thermapen) and let them rest a cpl minutes. I must say the meal was quite tasty even though I would have like the grill marks to be more pronounced. DUH - I forgot the add a pat of herb and garlic butter to the steaks while resting - DUH.
I marinaded the steaks in Dale's while I fired up some lump (sensa anthricite coal, lime, and other goodies they add to Kingsford these days). If you know Dale's you know it doesn't take long (it can overpower some meats). Once the lump was at volcano hot temps, I put the taters and onions directly over the heat and placed the steaks indirect. Once the taters and onions were done and when the steaks got to about 120*, I swapped them - steaks on the fire on the el cheapo CI grate and CI on the indirect side. I pulled the steaks at 145* (via Thermapen) and let them rest a cpl minutes. I must say the meal was quite tasty even though I would have like the grill marks to be more pronounced. DUH - I forgot the add a pat of herb and garlic butter to the steaks while resting - DUH.
