5 pounder Ox rib steak

[Enrico Brandizzi]

Dry brining some hours in advance.
then rubbed with Oakridge bbq rub Carne Crosta (deliciousness).
Reverse for 03:30 round 200-210F till 124F internal Temp.
Rested for 3 hours in triple foil and doubled blancket.
At dinner time 5 minutes searing action.
Stop.
What do You All think of?
Thanks for stopping by.
Enrico


IMG_9180 by Enrico BBQness, su Flickr


IMG_9186 by Enrico BBQness, su Flickr


IMG_9191 by Enrico BBQness, su Flickr


IMG_9222 by Enrico BBQness, su Flickr


IMG_9223 by Enrico BBQness, su Flickr


IMG_9246 by Enrico BBQness, su Flickr


IMG_9252 by Enrico BBQness, su Flickr


IMG_9269 by Enrico BBQness, su Flickr


IMG_9278 by Enrico BBQness, su Flickr


IMG_9280 by Enrico BBQness, su Flickr

 

[Cliff Bartlett]

You buy some excellent looking meat Enrico and your cook is gorgeous. Excellent photo.

 

[ChuckO]

That looks amazing Enrico. And a tip of the hat for your snake. You painstakingly set that up and it's beautiful. My snakes look like they got ran over by a truck

 

[Brian Dahl]

What do I think? If I ever get to Rome, I'm going to be begging for a meal!
Beautiful, Enrico.

 

[Randy]

very nice, looks great

 

[Rich Dahl]

Enrico, another masterpiece from the master himself. Nice, very nice.

 

[Bill Schultz]

God, that looks gorgeous

 

[Jeremy Cook]

Good job , looks great

 

[russ olin]

WOW, that looks delicious!

 

[Craig Alumbaugh]

Outstanding Enrico as that looks mighty tasty

 

[JimK]

Awesomeness!

 

[Clint]

doesn't get better than this:

 

[Michael C.]

Wow!!!! That is one awesome cut of meat!!!!! Looks fantastic!!!!!

 

[CaseT]

Wow! That looks almost to good to even cook! The finished steak though is absolutely amazing! great cook!

 

[JeffG]

Beautiful cook Enrico and ChuckO's snake comment still has me laughing.

 

[Kemper Morris]

Impressive Enrico. You knocked it out of the park

 

[Barb D]

Enrico, you are a master cook for sure. That is excellent and looks so delicious awesome job.