Ribeye (Grilled Indoors)
Lousy Weather means I gotta use my Indoor Smokeless Grill on this Nice Choice Ribeye.
I put a thawed Steak on a plate, and poured some Teriyaki Sauce on to marinade it, for a few hours.
I started by adding about a cup of water to the water tray in the bottom of the Grill unit.
This is what they say works with the downdraft fan to remove the Smoke.
I don’t know how it works, but I can vouch for the fact that it really does work, because when I use it, I get no smoke higher than a couple inches above the grill surface. Then it gets sucked down through the grill spaces & disappears.
So I turned the heat all the way up to 450° to pre-heat.
Then when the Blue Heat Lights all stopped blinking, I put the Steak on the Grill.
I flipped it over a few times, until I got it to where we like it (See pics of inside color).
Then I portioned our steak, so Mrs Bear got all Meat, without any Fat, and I got the bigger portion.
Mrs Bear made us some Baked Tater for the first night’s Supper.
Then the second night I sliced up some Baked Tater & pan fried it in butter (One of my Favorites).
That’s about it—Great Tasting Steak, and not a bit of Smoke in our Kitchen.
Thanks for dropping By,
Bear
Grill Preheating---Marinated Ribeye Waiting to Get nice & Warm!
Getting Warm:
Nice Grill Marks:
BearView:
QView:
Now I'm getting Hungry!!
Oh Yeah!!
Checking the Inside---Just Right:
After removing Mrs Bear's portion:
From the other side, with some Baked Tater:
Next Night's Supper---Baked Tater sliced for frying:
Bear's Second Night's Supper---Cut up Ribeye, Pan Fried Baked Tater, and some buttered Italian Bread:
Lousy Weather means I gotta use my Indoor Smokeless Grill on this Nice Choice Ribeye.
I put a thawed Steak on a plate, and poured some Teriyaki Sauce on to marinade it, for a few hours.
I started by adding about a cup of water to the water tray in the bottom of the Grill unit.
This is what they say works with the downdraft fan to remove the Smoke.
I don’t know how it works, but I can vouch for the fact that it really does work, because when I use it, I get no smoke higher than a couple inches above the grill surface. Then it gets sucked down through the grill spaces & disappears.
So I turned the heat all the way up to 450° to pre-heat.
Then when the Blue Heat Lights all stopped blinking, I put the Steak on the Grill.
I flipped it over a few times, until I got it to where we like it (See pics of inside color).
Then I portioned our steak, so Mrs Bear got all Meat, without any Fat, and I got the bigger portion.
Mrs Bear made us some Baked Tater for the first night’s Supper.
Then the second night I sliced up some Baked Tater & pan fried it in butter (One of my Favorites).
That’s about it—Great Tasting Steak, and not a bit of Smoke in our Kitchen.
Thanks for dropping By,
Bear
Grill Preheating---Marinated Ribeye Waiting to Get nice & Warm!
Getting Warm:
Nice Grill Marks:
BearView:
QView:
Now I'm getting Hungry!!
Oh Yeah!!
Checking the Inside---Just Right:
After removing Mrs Bear's portion:
From the other side, with some Baked Tater:
Next Night's Supper---Baked Tater sliced for frying:
Bear's Second Night's Supper---Cut up Ribeye, Pan Fried Baked Tater, and some buttered Italian Bread:
