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Unread 02-16-2013, 10:12 PM   #1
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Join Date: 12-09-04
Location: Chicago 'Burbs
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Default A Pellethead Does Steaks

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..."

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