5698k Posted May 23, 2014 Report Share 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 Link to comment Share on other sites More sharing options...
Loquitur Posted May 23, 2014 Report Share Posted May 23, 2014 Gorgeous steaks!! What level did you cook them on and at what temp? Quote Link to comment Share on other sites More sharing options...
5698k Posted May 23, 2014 Author Report Share 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 Link to comment Share on other sites More sharing options...
normstar Posted May 24, 2014 Report Share Posted May 24, 2014 Cooked perfectly! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted May 25, 2014 Report Share 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 Link to comment Share on other sites More sharing options...
