Thread: Food and Drink What's for dinner? Here's mine... (Part 2)
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Old 11-29-2014, 07:39 PM   #2151
GloryDayz GloryDayz is offline
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Join Date: Oct 2009
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The older son is home from college and wanted to perfect his (my!) ribeye technique. . Or he just wanted ribeye and was willing to play chef to get it! . Either way, he nailed it. Started with 2.5" bone-in ribeye, cut-out the bone for grilling for the pooch, dry-brined for 2 hours. From there it was cast iron pan on the grill's side burner, and the grill at 450 (hard to get it to 500). Rosemary seasoned oil, seared the edges, 5 min each side, 11 minutes in the grill. It fed 5 people..



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