Parsley Lady came home with a couple of bone-in ribeyes after work today so I did what any guy would do. I cooked them
Salting steaks was mentioned in another thread a few days ago. I have been doing this with grocery store steaks ever since I read an article on the Steamy Kitchen blog in 2007
. I normally let them sit with the salt on them for an hour, but I didn't have that much time tonight they salt for 45 minutes.
In the mean time I put my Grillgrates on the Memphis Pro pellet grill and got it heating up with BBQers Delight apple and cherry pellets. Once it got up to 550 degrees I rinsed the steaks and dried them thoroughly. I gave them a light coat of olive oil and a moderate coat of freshly cracked black pepper and put them on the Grillgrates for 2 minutes then rotated 90 degrees for 2 minutes more. Then I flipped them and they went 2 minutes rotated 90 and then 2 minutes more. I brought them inside and rested for 5 minutes under a tent of foil.
We ate them with smashed taters and a salad with butter lettuce, spinach, heirloom tomatoes, cukes and green bell peppers.
The steaks came out great with nice grill marks and a light smokey flavor.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle
Remembering a friend