Ribeye for the throwdown

For the Ribeye Steak throwdown here -
https://bbq-brethren.com/forums/showthread.php?t=283213

I saw these in the supermarket and figured I'd give them a try. After buying them I did some searching on Verde and found so-so reviews on amazon. But I don't take a lot of stock in many amazon reviews and the only way to find out how good these are is to grill them -



The Goldens' is set up with two zone cooking, the right side is over the coals with the grate upside down closer to them -



For sides we'll grill some Parmesan crusted corn and thinly sliced potatoes. Corn on the Goldens', potatoes on the Blackstone -





To dress things up, some Roasted Cherry Tomato Pesto -



Ribeyes are seasoned with Oakridge BBQ Carne Crosta -



Start 'em out on the cool side of the grill -



In the last few minutes a reverse sear on the hot side -



Plated for Sunday Dinner -





It's a good thing I re-read the throwdown rules about no sides, so this will be my entry pic -



The verdict: I have no idea what the folks on amazon were complaining about. These steaks were fine. By no means the best I've ever had, but I'd purchase them again.

Thanks for checking out today's Ribeye dinner.

Regards,
-lunchman

thirdeye said:

Everything looks great. I'm a big fan of elote too, our local sweet corn will be ready in about 3 weeks.

Click to expand...

That's sort of what I was attempting but didn't have time to search for a recipe. I had thoughts of using mayo which the Mrs would have frowned upon, so went with a bit of EVOO and fresh grated parmesan. In looking at recipes this morning I see that the mayo is slathered on afterwards, then the seasonings and that's it. Definitely a no-go for my wife. I would have expected it to go back on the grill. Got any good recipes you've used for Elote?

Always up for trying new foods.