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Unread 04-29-2014, 06:26 PM   #24
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Join Date: 07-05-12
Location: Geezerville, Carolfornia
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Originally Posted by Grain Belt View Post
I like to do a quick high heat sear and then finish with indirect heat until the steak hits 125-130. I then rest for about 8 minutes until I slice into that morsel.
+1 on the quick sear and indirect finish to temp. My personal opinion is that the Ribeye has the best flavor of any steak cut, other than a light S&P, don't fark with it.
Enough collective grill space to cook a small herd. KCBS CBJ / OBJ / E Clampus Vitus life member
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