I had the last of the smoked bone in rib eyes and this one was i little fatty and had some gristle but I found most was cooked medium and cut like butter.
As you recall I warm smoked these last week and cooled them, slathered them in butter (while warm enough to soften butter), then sealed them in ziplock bags and tossed them to back of fridge which is 33 degrees.
Tonight I fired up the grill pan and when smoking hot tossed it on cold out of the fridge. 60 seconds, rotate and 90 seconds off the pan onto plate. With the pan back to smoking hot (in about 30 seconds) back in the pan for the same rotation followed by a foil wrap and toast prep.
I will bring to room temp in the future.
Results:
