Steak

Cowboy1955

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Been awhile but been busy working on small engines. That time of season.
Ribeye steaks for the win!
Applewood rub and apple pellets
 

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So mamma and I prefer ribeyes or filet (tenderloin). Room temp, SPG rub followed by a butter coating.

Since its just us two, I have a fish basket that makes everything really simple because I never handle them after prep.

Usually run @ 400 just for full fire effect. Open baffle and put steaks (basket) on fire. Roughly 4 minutes each side and done!

SO simple yet soooo delicious. A perfect med/rare with a slight sear. A real treat mid week on a work night. Big batch of veg in the steamer and you have the BEST dinner with minimal time and minimal clean up.

Burgers the same way cept maybe 5-6 minutes a side.

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So mamma and I prefer ribeyes or filet (tenderloin). Room temp, SPG rub followed by a butter coating.

Since its just us two, I have a fish basket that makes everything really simple because I never handle them after prep.

Usually run @ 400 just for full fire effect. Open baffle and put steaks (basket) on fire. Roughly 4 minutes each side and done!

SO simple yet soooo delicious. A perfect med/rare with a slight sear. A real treat mid week on a work night. Big batch of veg in the steamer and you have the BEST dinner with minimal time and minimal clean up.

Burgers the same way cept maybe 5-6 minutes a side.

View attachment 2506
This is my go-to method as well (minus the basket). 400°F - 4 min per side - open baffle, nice char and perfect medium rare. Of course timing can change based on thickness. This timing is for the normal store bought thickness of most steaks. The Wife and I like to split a nice big ribeye (she likes the heart, and I like the tail and cap). We normally get a 16-22 oz steak and love it. Great to see others like this method...
 
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