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Thread: Steak Time!

  1. #1
    TVWBB Fan Marty Owens's Avatar
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    Steak Time!

    Searing a couple rib-eyes while twice baked potatoes cook indirect.


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    Steaks coming to internal temp while the twice baked potatoes wait impatiently…


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    MMmmm… seasoned and cooked to our preference!



    Thanks for looking!

  2. #2
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    Man this steaks look out of this world good!!!
    Tim
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    TVWBB Hall of Fame Timothy F. Lewis's Avatar
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    Way to go Marty!
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    TVWBB 1-Star Olympian Rich Dahl's Avatar
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    That steak is just the way I like it, nice cook.
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  5. #5
    TVWBB Hall of Fame LMichaels's Avatar
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    Yep just about the doneness I go for on ribeye/chuckeye and other cuts that have a little more fat and connective tissue. Longer cook to a higher internal than say tenderloin

  6. #6
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    Nailed it !!
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  7. #7
    TVWBB Hall of Fame Bob H.'s Avatar
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    Those Ribeyes look great! Have you ever tried Chuckeyes?

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    TVWBB Pro J Hasselberger's Avatar
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    Did you do a standard sear, or a reverse sear on those? They look nicely done. I'm doing 4 about that thick on Saturday and can't decide which way to go.


    Jeff
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  9. #9
    TVWBB Hall of Fame Timothy F. Lewis's Avatar
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    Looks like grillgrate over your Vortex?
    Distinguebant Sed, Ignoret In Particulari!
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  10. #10
    TVWBB Fan Marty Owens's Avatar
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    Quote Originally Posted by Bob H. View Post
    Those Ribeyes look great! Have you ever tried Chuckeyes?
    I have many times, love chuck eyes!

    Quote Originally Posted by J Hasselberger View Post
    Did you do a standard sear, or a reverse sear on those? They look nicely done. I'm doing 4 about that thick on Saturday and can't decide which way to go.
    Jeff
    Sear first and brought to internal temp slowly. Reverse sear is good but it is much easier to bring to the right internal temp slowly for me.

    Quote Originally Posted by Timothy F. Lewis View Post
    Looks like grillgrate over your Vortex?
    Yes, GrillGrates over the Vortex.

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