Jose Suro
TVWBB All-Star
Hi All,
Our kids are already in college and so this was the first time in 20 years that we've had our Mother's day meal by ourselves. Mom wanted steak so I gathered a couple of well marbled bone-in ribeyes. I wanted to try the Amazingribs.com Steakhouse technique so I followed it to the letter. The steaks sat in the fridge for two hours with salt and garlic on them before the cook.
Coming from years of using a gas grill, these were the juiciest best tasting ribeyes we've ever had. That said temperature control is really difficult. The difference between medium rare and medium is measured in seconds! My wife likes her steak medium, I like mine medium rare. Even though I removed mine about 30-seconds before hers as it hit 130 degrees they both ended up as medium. Still extremely flavorful so I can't complain. The issue might have been that the steaks were only about 1-inch thick, rather than the 1.5 inches the recipe calls for.
We had Mom's signature blue cheese salad for the side. A very simple but excellent meal
Fire ready and the steaks ready to go in - grill target temperature for the smoking part was 300 degrees :
Steaks in with the bones facing the fire. Bones are great insulators. I flipped the steaks every five minutes until they hit 110 degrees internal. Then I pulled them out and let the fire get really hot. Then I put the steaks back in on direct fire and flipped them every minute until I got the internal temperatures to 130 and 140. This is one cook when the Performer's timer came in really handy! Really easy to set the time and press the button. I did this about 6 times total, each time using the digital thermometer to measure internal temperature.
And the finished product. I brushed Peter Luger sauce on mine
.
Simple and delicious!
Thanks for looking.
Best,
Jose
Our kids are already in college and so this was the first time in 20 years that we've had our Mother's day meal by ourselves. Mom wanted steak so I gathered a couple of well marbled bone-in ribeyes. I wanted to try the Amazingribs.com Steakhouse technique so I followed it to the letter. The steaks sat in the fridge for two hours with salt and garlic on them before the cook.
Coming from years of using a gas grill, these were the juiciest best tasting ribeyes we've ever had. That said temperature control is really difficult. The difference between medium rare and medium is measured in seconds! My wife likes her steak medium, I like mine medium rare. Even though I removed mine about 30-seconds before hers as it hit 130 degrees they both ended up as medium. Still extremely flavorful so I can't complain. The issue might have been that the steaks were only about 1-inch thick, rather than the 1.5 inches the recipe calls for.
We had Mom's signature blue cheese salad for the side. A very simple but excellent meal
Fire ready and the steaks ready to go in - grill target temperature for the smoking part was 300 degrees :
Steaks in with the bones facing the fire. Bones are great insulators. I flipped the steaks every five minutes until they hit 110 degrees internal. Then I pulled them out and let the fire get really hot. Then I put the steaks back in on direct fire and flipped them every minute until I got the internal temperatures to 130 and 140. This is one cook when the Performer's timer came in really handy! Really easy to set the time and press the button. I did this about 6 times total, each time using the digital thermometer to measure internal temperature.
And the finished product. I brushed Peter Luger sauce on mine
.
Simple and delicious!
Thanks for looking.
Best,
Jose
