Meathead’s Ribeye Cook

[cigarman20]

My son turned 18 today so we through down some Ribeyes to celebrate.

Reverse sear method on two grills. Set up one   For indirect and slow cooked with some peach chunks to 115F

While they were smoking, I set the flat top up for direct sear. Brought them to 135F and set them aside for a bit while the mussels finished.

Strained the mussels off and added a cup of grits and some Parmesan cheese to the broth.

Makes a very flavorful side for the ribeye. 

Overall pleased with the results. Most were a solid medium rare. However, the one pictured was pushing medium.

P.S.
I used meatheads suggested temps and methods found on amazing ribs.com




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[cigarman20]

Oops... the pics


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[1911Ron]

It's nice to have multiple grills going isn't it?  BTW it all looks great!

[Bearded]

Very nice!

[bamakettles]

Looks really good.  Nice idea for a side item there....

[cigarman20]

Thanks gents.  Yes, I do love having multiple grills going. Part of the fun!


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[AZ2FL]

Steaks look good.
I like cheese grits. Your take sounds good with mussel broth, grits and Parmesan. Did you use fresh grated Parmesan cheese ?

[cigarman20]

I normally do but I only had Kraft grated Parmesan on hand this time.


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