Friday night monster ribeyes

[Danny B (Albany GA)]

Found out about a new butcher last week. A friend and I dropped in his market. I asked for two - inch and a half ribeyes. These are closer to two inches thick:

Seasoned up with Oakridge Santa Maria seasoning:

Cooked indirect for 15 minutes then high heat seared:

My friend had two from the same butcher that were an inch and a quarter thick. We grilled at his house and he cooked all four perfectly medium rare. Sorry no plated pics.

 

[Tony R]

Beautiful monster steaks.

 

[Cody]

You wouldn't need sides with those steak. They are huge.

 

[Marty Owens]

Nice rib-eye roast sections!

 

[Bill Schultz]

Sounds like a great meal Dan, a good butcher is worth his weight in gold

 

[Jak Stepan]

Dang. Impressive slabs of beef. Look great on the pit too.

Don't lift the lid...

 

[Peter Gallagher]

wow- it looks like you guys just sliced a rib roast in half! lol - those are serious slabs o' meat... nice...

 

[Ryan P.K.]

Those things are huge...I love Ribeye's!

 

[Noe]

Texas size steaks my favorite, great looking steaks.

 

[Morgan C.]

Good looking steaks there!!

 

[RogerS]

Ribeyes are the best!

 

[Mike Coffman]

Definitely a couple of good looking mini roasts!

 

[Rich Dahl]

Wow! There's no “where’s the beef” with those monsters!

 

[Chris Lynch]

Very nice. Looks like a great sear.

 

[MikeD125]

holy crap.... huge steak!

 

[Bob H.]

Danny, you ate them both right?