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| Rumors of my death are greatly exaggerated  |
Before and after of the thickest ribeye I've ever cooked. Man was it tasty! Before  And after  "Someday I hope to be half the man my bird-dog thinks I am." looking forward to 4 years of TRUMP! | ||
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Drill Here, Drill Now |
Great beer, great big hunk of beef, great looking sear on the steak, and a great gun. In other words, full of win. I noticed the gun’s controls weren’t the normal black. Did the gun get an aftermarket coating? If so, by whom and what coating system? Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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Member |
Beautiful looking steak. Do you mind explaining how you cooked it? Thanks in advance! JP | |||
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| Rumors of my death are greatly exaggerated |
Rubbed it with butter and olive oil, a bit of seasoning, and a good sear on the grill 10-12 minutes each side. It was on the grill for a total of 28 minutes. "Someday I hope to be half the man my bird-dog thinks I am." looking forward to 4 years of TRUMP! | |||
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| Rumors of my death are greatly exaggerated |
This P228 is a factory two tone. One of my favorite carry guns. Sweet trigger. Night sights have been replaced. "Someday I hope to be half the man my bird-dog thinks I am." looking forward to 4 years of TRUMP! | |||
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| Member |
What was the internal doneness after you were through? 28 minutes sounds like a long time, although that was a pretty big hunk of meat. JP | |||
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Member |
Nice! I did a really thick one this past weekend on my BGE. I became concerned about the outside becoming overly done so I pulled it early and finished it in a cast iron pan w/ a pat of butter in the oven until 130's. Turned out great. | |||
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| Throwin sparks makin knives  |
With a piece of Cow like that Sous Vide is the ONLY way!!!!!!!! | |||
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| A day late, and a dollar short  |
Where's the quarter...I don't see a quarter in your pic?  ____________________________ NRA Life Member, Annual Member GOA, MGO Annual Member | |||
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Ammoholic |
Reverse sear is also a great way. Jesse Sic Semper Tyrannis | |||
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| Gone but Together Again. Dad & Uncle  |
Looks like it probably tasted fantastic. | |||
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| Lawyers, Guns and Money  |
Nice! "Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." -- Justice Janice Rogers Brown "The United States government is the largest criminal enterprise on earth." -rduckwor | |||
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quarter MOA visionary |
TIP: Always show the 'money shot' with it sliced. Nice steak BTW (I think).  | |||
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| Rumors of my death are greatly exaggerated |
Medium rare, absolutely perfect. Sorry I got too busy chowing down to take a picture of that. "Someday I hope to be half the man my bird-dog thinks I am." looking forward to 4 years of TRUMP! | |||
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| Big Stack |
+1. The outside looks a bit incinerated. I'm wondering if it got a bit overdone.
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| Rumors of my death are greatly exaggerated |
Wife reminded me we had a small piece left over. I think it was perfect  "Someday I hope to be half the man my bird-dog thinks I am." looking forward to 4 years of TRUMP! | |||
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| Member |
10-12 min per side...? Did you bring your steak up to room temp before starting or, was it cold right from the fridge into the pan? As long as it came out correct on the inside, good. | |||
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| Rumors of my death are greatly exaggerated |
Room temp. Yup 10-12 per side. I imagine these times would vary depending upon how hot your grill gets and distance from heat to meat. "Someday I hope to be half the man my bird-dog thinks I am." looking forward to 4 years of TRUMP! | |||
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| Savor the limelight |
Did you do any prep before the first picture like wrap it in paper towels and leave it in the fridge for a few days to dry it out a bit? | |||
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Still finding my way |
Damn man, that looks great!! No criticism intended as you probably are more skilled on the grill than I am but I have to agree that a cut that big would be perfect for a sous vide and reverse sear. Here's a pic of what the difference would be in case anyone here is not up to speed.  | |||
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