Father’s Day ribeyes

[Ken Barth]

Best ribeyes I’ve ever made. Got some 2” thick dry aged ribeyes from Stew Leonards for Father’s Day dinner. 4 hr salt dry brine then rubbed with Swine Life Mississippi Grit. Grilled reverse sear on my Weber 22 kettle w/SnS, and Weber briquettes. Not sure if these were grass or grain fed, forgot to ask the butcher. Also grilled some filet medallions the same way for my kids. Baked potatoes and asparagus grilled on my Weber gasser.

 

[Michael Richards]

WOW Ken,
That is a next level cook. I keep looking at each photo and keep saying WOW!!! Those steaks look amazing from start to finish. I think I would have looked like a kid on Christmas morning walking out of the store with those amazing ribeyes. I know this is going to sound like a crazy question since that meat is in the photos, but what did you put the Asparagus in after it come of the grill (in the shot of your plated area)?

 

[JimK]

Gotta just echo Michaels comments on this one. Great looking spread, Ken. Two questions: 1) an old fashioned in that glass? Made with what kind of whisky? and 2) what is that sauce on the asparagus?

 

[Ken Barth]

@Michael Richards - Thank you for the nice words. On the asparagus is butter melted over the hot asparagus and sprinkled (as generous as you want) with this rub: mix of 4 oz paprika, 2 oz white sugar, 1 tsp onion powder.
@JimK - Thank you. (1) Jim Beam white label, double old fashioned. (2) see above.

 

[Terry - bbqking]

Imo…ribeye is the best steak there is. That looks spectacular.

 

[MichaelM]

Bone-in Ribeye is my favorite, by a long stretch.

Great job. I have been chasing the perfect sear for years..

 

[M Craw]

OH DADDY LIKIE! Well done!