Ribeyes and Portobellos

Frank Sacco

Frank Sacco

is Blowin Smoke!
Joined
Oct 21, 2007
Location
Patchogu...
Just getting started. 3-angus ribeye steaks. All three are seasoned with mediteranian sea salt and a fresh cracked 5 blend peppercorn. The middle steak was marinaded then seasoned. Cooked indirect for approx 10-12 min, direct heat until done. Ports were marinated with balsamic, EVO, sea salt, garlic and onion powder. Served with a side of green beans.

Delicious!!!
 
Last edited:
Ahh that looks great, I love them Ribeyes, The king of steaks for me, looks like you did a great job with them. I usually drizzle a little EVOO and some Garlic salt, and a little Montreal steak seasoning on them and the same on the Portobellos also.
 
Bushwacker said:
Ahh that looks great, I love them Ribeyes, The king of steaks for me, looks like you did a great job with them.
Click to expand...

Thanks for the kodos.

It's funny you brought up the "king of steaks". My wife and I were having a debate after dinner regarding Ribeye vs NY Strip steak. I absolutley love a nice marbled strip steak and she expressed her love for ribeye. So to end the debate I will cook one of each next weekend.

Strip steak by a land slide!!
 
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