Raws from one of the best marbled steaks I've seen in person - this is my birthday steak for next month.
All S&P'd up:
On the stupid-hot fire, millimeters from the coals. I placed a small cooking grate right on top of the coals. This is, hands down, the best way to cook steak. If you haven't tried it, you guys should!!
Notice the spianlis (ribeye cap) melting off the back of the steak? mmMmM - this IS the best part of eating meat. As tender as tenderloin, with nearly twice the flavor of a ribeye.
This is more red in person, I guess with inadequate lighting and very little experience with a camera, this was the best I could do. IT is 134*.
And my portion: The spinalis (ribeye cap), piece of ribeye and piece of fillet. This was just a small sampler of meat - and no need for a 12oz or larger portion size. I was full! I shared these two steaks with my parents, who love steak but can't eat a lot of it, so it feed us three, comfortably.
Thanks for looking - I had a blast, and absolutely love cooking on the coals. Some pictures didn't turn out well, so they were deleted. This is the first time I was able to produce mediocre quality photo's.
Steaks were bought from "Steaks by Chuck" an online shop. Chuck, fixed me up with some killer steaks!