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Prime, Aged Ribeye
These days I go back and forth between NY Strip and Ribeye. Well, when these pictures were taken, our loacl HEB had Prime, Aged Ribeyes on sale for $10.99/lb. I bought the one above at 1-3/4" thick which ended up being just over a pound.
After rubbing with olive, oil, kosher salt, and black pepper, the ribeye goes to Mini for a 700+ degree sear at 90 seconds per side.
Just like the NY Strip, I follow the sear with a 20 minute rest at room temperature.
After resting, the ribeye went back on the Mini, which was now running at about 425 degrees. I threw on one Mesquite chunk and roasted this steak at 5 minutes the first side and 5.5 minutes the second side. The results were a perfect medium-rare.
Julie cooked some delicious green snap beans to go along with the ribeye. We also had fresh bakery french bread which made the perfect tool for soaking up the juices from the ribeye.
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