1st time making steaks on new Grillgrates

[Bigheaded]

Roomie bought 3 pretty nice looking boneless Rib Eyes today and said if I cooked them I could have one. That's a deal I'll never pass up :D

I forgot to take a pre-cook picture of them, were seasoned with Killer Hogs AP, and let sit for about an hour. Then put some Killer Hogs Steak Rub before I threw them on the grill. They came out amazing, both seasonings are awesome. Please excuse the pics, low quality camera on the cell phone and I didn't put any thought into framing them lol. And no pic of the inside of the other 2, as she requests they be cooked to a nuclear temp. Just the thought of a beautiful Rib Eye being served at 170f is enough to make me cry. A pic might have killed me. I was shooting for 130 on mine, and it looks pretty close in the pic, but towards the middle it was more like 140. Malcom's seasonings are beautiful, and the Grillgrates gave me some killer sear marks. Had a basic baked potato and a bacon Ceaser salad kit from a bag. Not a bag dinner for a random Thursday night. I cooked them at 450f, 8 minutes for theirs, 6'ish on mine.

 

[JLeonard]

Put the roomie on the kiddie table for ruining a good steak like that. Did she put ketchup on it too? Yours looks excellent.

Jim

 

[chef jimmyj]

Your Steak looks good. My new Bride was raised on Well Done Meat. Took about a year of gradually cooking her meat less, over time, until Bev learned to appreciate the taste and texture of Med/Rare Beef. I dont think we would still be together, 33 years now, if she had not adjusted....JJ

 

[Bigheaded]

Put the roomie on the kiddie table for ruining a good steak like that. Did she put ketchup on it too? Yours looks excellent.

Jim

No ketchup, but yes to A1, not as bad but, well not good either.

Your Steak looks good. My new Bride was raised on Well Done Meat. Took about a year of gradually cooking her meat less, over time, until Bev learned to appreciate the taste and texture of Med/Rare Beef. I dont think we would still be together, 33 years now, if she had not adjusted....JJ

NICE, I understand people not liking the look of medium-rare visually, but how they want a dry steak over a tender and juicy one I'll never get. Oh well, she paid for it so she might as well get it how she likes. I made Chicken legs the night before, cooked them to 175f with a probe. She still put them in a 425f oven with the Tater Tots for 15'ish minutes while they finished cooking. ugh lol

 

[SmokinAl]

Nice grate marks & cooked perfectly for me!!
Al

 

[browneyesvictim]

Boy those grill marks do sure look nice. And man, who doesn't like a free ribeye? I don't care if their food palette was ruined as a child if they are buying one for me too! Glad it's just a roommate, otherwise if it were me I would take it on as a challenge to try and "fix" them and their damaged palette.

 

[thirdeye]

Your Steak looks good. My new Bride was raised on Well Done Meat. Took about a year of gradually cooking her meat less, over time, until Bev learned to appreciate the taste and texture of Med/Rare Beef. I dont think we would still be together, 33 years now, if she had not adjusted....JJ

I get a little sneaky when a guest wants a steak more done than medium.... I cook one side more 'done looking', deeper grill marks etc. and that is the side I serve up on the plate.

 

[Bigheaded]

Thanks for all the compliments guys, we had 1 steak leftover so today she asked if I wanted to make Quesadillas out of it. Does a bear @#$% in the woods? We got some extra-large, thinner flour tortillas and stuffed them with lots of whole milk mozzarella, sharp cheddar and of course the steak. This, unfortunately, was one of the steaks I cooked to her specifications. But it was still pretty tender and very flavorful. IMHO except for fish, Quesadillas are one of the greatest repurposes for leftover meat. Pics of Quesadillas are pretty dull but I tried a little more this time. 1st has probably my favorite line of hot sauces - Gringo Bandito. 'Other I tried to "plate" the 'Dilla like I was a contestant on Iron Chef with pretty awful results. They make schmearing sauces on a plate for presentation purposes seem so effortless, but it doesn't work for me lol. These were 1 tortilla folded in half.

 

[forktender]

I just cook them however the person eating them wants them done.
It normally works out because I always screw one up by over cooking it, I cook steaks by feel.

 

[chef jimmyj]

The Dillas look good. Reverse searing some Cowboy Rib Steaks today. Hoping for all to go smoothly and no overcooking. Of course we have Flour Tortillas...Just in case....JJ