One Bone Ribeye


 

Robert-R

TVWBB Diamond Member
about 3" thick. It used to be part of a 3 bone roast that got parted out. Found it in the freezer a few days ago.

Needed some rolls to go with the dinner. Had been wanting to try Cliff B's crusty roll recipe. So I did. My first ever dinner rolls:

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Had to have some squash.

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Seasoned the ribeye with Ksalt, pepper and a heavy dusting of Oakridge BBQ Carne Crosta. Cooked it indirect to an internal temp of 118*.
And then seared for several minutes per side.

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Hot off the grill:

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Divvied it up to share with my better half.

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Time To Eat!!!!

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It was a great dinner. And thanks to Cliff Bartlett for the roll recipe. They are real good. Crusty outside and soft inside. Tastes like a French bread baguette.
 
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Fantastic dinner Robert. Really love ribeye's, that's what we are having tomorrow night for our 35th anniversary, really looking forward to it.
 

 

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