Picked up a couple of "Cowboy" steaks at a great butcher shop today. Extra thick ribeyes about 2 lbs apiece, and 2-1/2"+/- thick.
A little good vino to go with them.
Dusted with a bit of rub...
...then into the Weber with only my AMNPS below. Smoking with Pitmaster Choice pellets for about an hour.
TBS coming from the Weber,and coals heating up on the propane burner.
Time to sear. Threw on a couple of burgers for the kid. He's just as happy with burgers as with steak. Fine by me.
These were pretty thick, so I had to grill indirect a little while longer to bring them up to 135°.
Plated with some grilled spring Walla Walla onions, broccoli, and focaccia.
And a perfect medium inside.
Edited by mneeley490 - 6/28/14 at 11:13pm