BARDSLJR Posted January 5, 2021 Report Posted January 5, 2021 Did a Snake RIver Farms premium Cowboy Steak (bone-in ribeye) about 2 3/4lbs. It was seasoned with Maldon flaky salt and fresh coarse pepper, roasted over a lump hardwood/mesquite for about 25 minutes, finished a nice rare/medium rare, about 18" over the fire, direct head. Results were very pleasing- nice pepper and salt crust and good mesquite smoke. The meat itself was like beef and butter had a child. Quite good. The remainder will find itself into some sir-fry tonight. 45397FD6-F485-4BC4-82EE-528727DC95B2.heic 9FA6BFA5-F56D-4270-B7B8-826DCD035BA8.heic Quote
tony b Posted January 5, 2021 Report Posted January 5, 2021 Lovely. I rarely splurge on a big cowboy ribeye, but they are wonderful. 1 Quote
Tyrus Posted January 6, 2021 Report Posted January 6, 2021 That sure is a handsome looking piece of meat you got there Partner. John Wayne Quote
BARDSLJR Posted January 6, 2021 Author Report Posted January 6, 2021 Did I say "premium"....I must be daft. I meant "prime", of course. Quote
tony b Posted January 6, 2021 Report Posted January 6, 2021 13 hours ago, BARDSLJR said: I must be daft. My theory is that adult beverages were involved. 1 Quote
BARDSLJR Posted January 6, 2021 Author Report Posted January 6, 2021 How perceptive. We did employ a rather magnificent Helen Keplinger single-vineyard Syrah. Highly recommended. Quote
tony b Posted January 6, 2021 Report Posted January 6, 2021 I'll try and remember it next visit to Napa. Quote
