We took a drive to New Glarus, Wi. to pick up some meat at Hoesly’s butcher shop. We grabbed some flank steak and some ground beef to try. I asked if they had any thick cut ribeye in the back.
“No, but we’ll cut you up some”
“2” thick please, and we’ll take two”
“Done”.
This morning we took them out and rubbed them with some leftover Kansas City steak rub and let it sit on the counter while I fired up a Genesis.
Fifteen minutes later they were on the grill. Grill temp was 250 and they cooked until the internal temp got to about 90 and I flipped them. I then fired up the other grill with the griddle to do a reverse sear. At about 120 internal they got seared three minutes on each side and then I flipped them every 30 seconds until we got to 135 internal. Then a ten minute rest and carving. The end result is that I got rave reviews and I was a hero! I know that it’s a slippery slope from hero to zero, so I’m enjoying the moment!
Gerry
“No, but we’ll cut you up some”
“2” thick please, and we’ll take two”
“Done”.
This morning we took them out and rubbed them with some leftover Kansas City steak rub and let it sit on the counter while I fired up a Genesis.
Fifteen minutes later they were on the grill. Grill temp was 250 and they cooked until the internal temp got to about 90 and I flipped them. I then fired up the other grill with the griddle to do a reverse sear. At about 120 internal they got seared three minutes on each side and then I flipped them every 30 seconds until we got to 135 internal. Then a ten minute rest and carving. The end result is that I got rave reviews and I was a hero! I know that it’s a slippery slope from hero to zero, so I’m enjoying the moment!
Gerry
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