Kobe Rib Eyes.

I went to the store to get some rib eyes and found that they had some kobe rib eyes (i know it's american) at $20lb. so i got two good sized ones cost $30 and gave em a new home. i let them set until room temp and seasoned them with kosher salt and pepper then i put them on the ROL at 325 grill temp.

don't get ahead of me! i hear you thinkin! "you can't get sear marks using the ROL" heeerrre's the resttt of the story!

i cooked them until they where 125 internal = medium rare then put them on the grate that i had sitting right on top of the burner to sear.

they looked great. But as far as the taste and texture i give it a 4 out of 10.
they where tough almost like an over cooked filet mignon and it had a weird texture to it. a regular choice rib eye had more flavor. so i was not impressed with it at all.

i know it's not the ROL because i have cooked many great tasting steaks on it.

maybe i should look at the label again, it might "say crap-a instead of kobe"

swamprb said:

I would have to call this technique the "Rolling Reverse Sear"!!

Where'dya get them there KO-Bay steaks?? You may have overcooked them, but who the hellameye to say?

Click to expand...

got em at top foods. overcook them! i may be an armature but i'm a professional armature. for $30 bucks i stood over those things every second to get them to med/med rare.