Adiós Steaks

I am one lucky guy – my dear wife will be taking me someplace warm and lovely for my birthday. When she told me that she’d made the reservations, I asked her what I could make her as a going-away treat. Without missing a beat, she said, “Steaks, big thick steaks.”

Rib Eye Steaks

I seasoned up a pair of nice rib eye steaks with fresh-ground pepper and kosher salt and let them sit out at room temperature while I got the Big Green Egg up to a roaring 700°F.

When everything was nice and hot, I tossed the steaks on for 90 seconds of undisturbed searing. Then I rotated the steaks 90 degrees and gave them another 30 seconds on that side. I flipped the meat and repeated the process on the other side.

I shoot for medium-rare with steak. So after both sides had been seared I checked the internal temp. When it hit 125°F internal (about another 30 seconds), I moved them off the grill and onto a plate and let them rest for 10 minutes.

Stay warm, folks!

The Verdict: ★★★★★
Since we’re headed to a place known for their tropical drinks, not their steaks, I needed these to be good – big band of tender, rosy-red meat with a great crunchy char on it. These were perfect.

The Nutrition:
If you trim it, steak is 5 points for 3 ounces of meat.

One year ago – Winter Grilling Tips & Tools
Two years ago – Valentine’s Day

2 thoughts on “Adiós Steaks”

  1. Thanks – first time I’ve been able to get our butcher to cut them like I like them. Took us 4 meals to finish them off. Now that he’s cutting them right, I’m going to order them 1 steak to a pack.

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