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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