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Shuley

These would be my first real steaks.

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I haven't *really*. Cooked steaks since getting into kamado cooking. I suppose this was for a variety of reasons. One I was in a very experimental mood for cooking and was so excited to cook new things with my new kamado(es). Two, I have been so impressed with my results on other cuts-particularly tri tip which leads to Three -high quality steaks are expensive. My mother in law got me a substantial gift certificate to our local butcher as a birthday present, and I have been slowly chipping away at it. I've also been reading food lab, and kenji's section on steaks had me wanting to try one on the kamado. So I picked up an couple bone in rib eyes that I had cut at 1.5". 429570b5ac37b1ae64bf6e505be6bf43.jpgthen I threw them on at 250 until the reached 110a946b772b6c241ffb2535783132e6a9b.jpg(I am aware this was probably not necessary but I was really afraid of not cooking them properly if I did just a hit and fast cook.)
Then I seared until I got a nice crust. No pictures as this part is always scary. And let them restc96347ffbb51e45116b3c0676b7fa041.jpg
Topped with a pat of kenji's herb butter7b14c6162099d1ba3d66a712ce831017.jpg
So so so good. My husband is still raving about them!!!
 
And just to show they were cooked properly-even though this is not the best picture75e818cd1811316c60df9b4f4c079218.jpg

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