The week after I smoked the 3" rib eyes, we pulled out the leftovers and let them thaw slowly in the frig, then warm up to room temp. Half the slices I rubbed heavily Zatarain's Blackened Seasoning, the others I left alone with just a little Montreal Steak Seasoning and went out my grill to prepare that.
I set up the grill with an iron griddle on one side, pre-heated that with EVOO until the temp of the iron griddle was about 500 degrees. Then I threw the blackened slices on the griddle and the others on the grill. To be honest, I had forgotten how much smoke the blackening generates, this is definitely better done outside (but, almost everything is!)
I grilled them both until they were still medium rare and served them up. The flavors were really different -- my son and I loved the Blackened Ribeye but my wife like the plain grilled rib eyes better. Its not often that EVERYBODY is happy! :-)
I set up the grill with an iron griddle on one side, pre-heated that with EVOO until the temp of the iron griddle was about 500 degrees. Then I threw the blackened slices on the griddle and the others on the grill. To be honest, I had forgotten how much smoke the blackening generates, this is definitely better done outside (but, almost everything is!)
I grilled them both until they were still medium rare and served them up. The flavors were really different -- my son and I loved the Blackened Ribeye but my wife like the plain grilled rib eyes better. Its not often that EVERYBODY is happy! :-)
