Marinated Ribeye cooked on Slate. I really like this technique - very hot fire using hardwood charcoal, 1/2 inch piece of slate, let it get nice and hot. The steaks have less char on them than when I use my grill, but the marinate holds up better, and the steak does not burn. Pulled it at 135 internal temp and let it rest for 15 minutes. Corn was grilled, covered in compound butter (smoked paprika, salt, garlic salt, peppper, and sriracha). Washed down with some Napa Cab. Tasty!
Topic: Ribeye on Slate (Read 1671 times)
