So I was digging through the freezer today looking for a pork roast I thought I had when I came across a three pound hunk of ribeye that I had saved the last time I cut one into steaks. So I figured that would make a nice little meal today. I put some olive oil on it, threw some Montreal Steak Seasoning on it and grilled it indirect on the Weber for a couple of hours. I brought it up to 135 degrees, took it off and let it rest for thirty minutes wrapped in foil.
It was cooked a touch more than I prefer but it gave my wife and I two very thick, juicy and tender steaks. In my defense, I was distracted by a kid delivering a truckload of seasoned cherry wood and I had to help him unload it.
Pork butt tomorrow!
It was cooked a touch more than I prefer but it gave my wife and I two very thick, juicy and tender steaks. In my defense, I was distracted by a kid delivering a truckload of seasoned cherry wood and I had to help him unload it.
Pork butt tomorrow!
