This was a pretty quick cook. These ribeye steaks are just a bit over 1lb each.
After trimming, I had about half of what I started with.
While the coals were getting ready. I put a small amount of Yoshida’s marinade and a dusting of my favorite tri-tip rub on the meat.
The skewers got some direct flame, once they were close to done.
The mushrooms had just a small amount of the tri-tip rub, melted butter and cooked indirect the entire time.
Some sticky rice and teriyaki sauce, to finish it off!
Topic: Beef Teriyaki Plate (Read 1024 times)
