On Sunday I grilled a cowboy ribeye which was 2" thick on my BGE. Picked this one up from Snake River Farms.
Salt and pepper couple hours before hitting the grill.
Got the BGE up to 300 degrees until the internal temp was 120 degrees
After getting an internal up to 120 degrees I pulled the ribeye and cranked up the egg to 700 degrees and seared each side for 1 minute and pulled it. Rested for 10 minutes
Sliced it up and picked some fresh spinach from our garden
No knife needed!
Salt and pepper couple hours before hitting the grill.
Got the BGE up to 300 degrees until the internal temp was 120 degrees
After getting an internal up to 120 degrees I pulled the ribeye and cranked up the egg to 700 degrees and seared each side for 1 minute and pulled it. Rested for 10 minutes
Sliced it up and picked some fresh spinach from our garden
No knife needed!
