Reverse seared Ribeyes and braised rainbowchard

[Hamilton Barnes]

Took some Ribeyes out of the freezer that I got on sale a while back. Seasoned them with kosher salt and fresh cracked black pepper. Cooked in the OTG on kbb at 475-500 ish indirect for about 4 mins a side and then direct 3 mins a side until mid rare. All while Carrie is braising some rainbow chard from the farmers market with chicken broth and red wine vinegar. She also roasted some carrots and potatoes that didn't get done quite on time- so they were a second course.

 

[JimK]

Great looking plate!!

 

[Pete in PG]

Beautiful steaks and veggies; plate looks delicious!

 

[Rich Dahl]

That is one nice looking plate!

 

[Bob Correll]

Picture perfect cook!

 

[Morgan C.]

Perfect steak cook...those veggies look very tasty as well! Nice!

 

[Tony R]

Beautiful steaks and veggies; plate looks delicious!

Ditto what Pete said....

 

[ChuckO]

Another great cool Hamilton

 

[Enrico Brandizzi]

Beautiful steaks and veggies; all looks delicious!

 

[Cliff Bartlett]

Great steak and chard dish!

 

[Jose Suro]

Gorgeous steaks and a great plate! Yummm.

 

[Daum]

Amazing job, they look great!

Daum

 

[Mildo]

Great looking steak and sides!

 

[John Solak]

Great looking steak and chard!!!!

 

[Mike Coffman]

Awesome cooking Hamilton!

 

[Paul Isa]

That looks delicious.

 

[russ olin]

Perfect looking rib eyes & sides too.

 

[Luke P]

Nice looking plate, Hamilton.