Sat night steaks

[Ken Barth]

It’s what’s for dinner. 2x 2” thick bone in ribeyes, 1x 2-1/2” thick bone in ribeye, on Weber kettle w/SnS. Reverse sear, choked down to get grate temp around 300. On kettle until IT hit around 125, then transferred to big Weber gasser to sear. Steaks seasoned generously with Malcoms AP steak seasoning. Served with baked potatoes and broccoli.

 

[JeffG]

Looking good Ken, steaks are perfect....

 

[Michael Richards]

Ken those are some epic steaks cooked to perfection! It doesn't even fit on the plate. Oh man no I want a ribeye.

 

[Michael Richards]

Seriously Ken, I want a Ribeye! I have been cooking Tri-Tips and Piranhas, flap meat and flatirons lately as they can go a long way for the money spent, but after seeing this post yesterday, I have a Ribeye splurge on the brain.

 

[Bob H.]

It’s what’s for dinner. 2x 2” thick bone in ribeyes, 1x 2-1/2” thick bone in ribeye, on Weber kettle w/SnS. Reverse sear, choked down to get grate temp around 300. On kettle until IT hit around 125, then transferred to big Weber gasser to sear. Steaks seasoned generously with Malcoms AP steak seasoning. Served with baked potatoes and broccoli.
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It all looks great Ken!

 

[Joe T Gomez]

Now that’s a steak

 

[Bob H.]

Had ribeyes an chicken breasts cooked by my son in law tonight on his kettle.
He did a great job with them for a group of 13.