Decided to so some bone-in ribeyes using the Slow 'n Sear & GrillGrates combo. Absolutely amazing .. Steak was about 1 inch so went direct on the Grill Grates. Perfect .. sorry no pictures of the cut steak as family prefers well done, so ashamed to post the plated steaks.
(http://i63.tinypic.com/35ajcpc.jpg) (http://i65.tinypic.com/21jc746.jpg)
Hell, post it! People like their steaks different! Who cares.
I like how you used the bottom side of those grates for searing. More surface contact. What was your rub?
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@Travis .. The rub I used was Meat Church "Holy Cow" .. absolutely fantastic rub!
http://www.meatchurch.com/products/holy-cow-meat-rub
Quote from: fljoemon on July 27, 2016, 07:40:35 AM
@Travis .. The rub I used was Meat Church "Holy Cow" .. absolutely fantastic rub!
http://www.meatchurch.com/products/holy-cow-meat-rub
Hey thanks for the link! I'm going to pick up a bottle of that.
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Quote from: fljoemon on July 27, 2016, 07:40:35 AM
@Travis .. The rub I used was Meat Church "Holy Cow" .. absolutely fantastic rub!
http://www.meatchurch.com/products/holy-cow-meat-rub
Can you speak more to what the rub tastes like? I am definitely interested also, but would like a better description if possible.
Thanks
Tom
@indy82z .. the rub has very prominent overtones of spice .. an infusion of cayenne pepper and black pepper along with garlic. This is the quintessential beef rub from Texas that many people use in their beef brisket cooks. I love this rub and I put it on almost everything I cook.It is slightly salty, so if you are averse to salt, only use little. My briskets develop a beautiful bark after using this rub and my steaks have that gorgeous crust. I love this rub!!!
Many in my family prefer a well done steak, so I know the feeling.
Personally, depending on the cut or meat (Mmm..venison..), I like rare-med rare.
Looks great man!