frozen Steaks


 
Enrico Brandizzi

Enrico Brandizzi

TVWBB Honor Circle
Got 2 ribeye steaks about 1.5 pound each.
directly from freezer to Kettle.
oiled and rubbed with
Santa Maria grilling rub from Oakridge
Uncle Chris gourmet steak seasoning

Kettle was running @400F w/mesquite chunks.
34 minutes form the freezer to the plate.
I inderect cooked till 110F. then moved to the hottest side for grilling action (too long).

I couldn't believe how good and tasty and jiucy and moist they were.
Just a little bit too much "mousegrey ring" but next time I will shorten the direct searing action.



IMG_7230 by Enrico BBQness, su Flickr


IMG_7254 by Enrico BBQness, su Flickr


IMG_7257 by Enrico BBQness, su Flickr


IMG_7260 by Enrico BBQness, su Flickr


IMG_7269 by Enrico BBQness, su Flickr


IMG_7275 by Enrico BBQness, su Flickr


IMG_7276 by Enrico BBQness, su Flickr


IMG_7281 by Enrico BBQness, su Flickr


IMG_7283 by Enrico BBQness, su Flickr


IMG_7285 by Enrico BBQness, su Flickr

thanks for stopping by.
Enrico
 
That's an awesome idea Enrico will have to get Rich to try that on our next steaks. Yours were done just right.
 
Oh boy. That first 'cut open' pic looks like a piece of seared ahi tuna! Nice job!
 
Oh man, that looks like some seriously good eating there, Enrico! After seeing that closeup of the piece of steak on the fork, I almost ate my phone.
 
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