Raws: Start off with some very fine USDA Prime steaks.
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:
Closeup:
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!!
Finished:
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.
Closeup:
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! :grilling_smilie:
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:
Closeup:
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!!
Finished:
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.
Closeup:
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! :grilling_smilie:
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