5698k Posted May 23, 2014 Report Posted May 23, 2014 Some prime ribeyes, 1.5" thick, salt and pepper only. 3 minutes/side lid closed, 30 seconds/side lid open. Twice baked potatoes, good red wine, relaxing dinner. Quote
Loquitur Posted May 23, 2014 Report Posted May 23, 2014 Gorgeous steaks!! What level did you cook them on and at what temp? Quote
5698k Posted May 23, 2014 Author Report Posted May 23, 2014 I used the lower grate, not the reversible one, cooked at 800°. A total of 8 minutes from pan to pan, rested only as long as it took to remove from the grill, fix a plate, and pour a glass of wine. I really believe, when it comes to steaks, simpler is better. Room temp, reverse sear, resting, aren't part of my steak vocabulary. <br /> <br /> <br /> Robert 1 Quote
DennisLinkletter Posted May 25, 2014 Report Posted May 25, 2014 Great looking bark.. Prime has enough fat that you don't need the lil' splash of oil to get brown/blacken them. Can't beat old school simple salt and pepper when you have great meat.. lets the meat do the talking. 1 Quote
