2” ribeye steaks just rubbed with olive oil, ground pepper, coarse salt.
Let sit for two hours then grilled over hot charcoal 4 minutes each side.
Let it rest for 10mins.
Sides are french fries from russet potatoes fried in canola oil and grilled asparagus with salt, pepper and garlic powder.
Not pictured here loaded russet baked potatoes
by AztecDoom
12 Comments
Glorious
You did good 🙂
God damn are you looking for a husband?
Looks AMAZING. Only nitpick piece of criticism? Doesn’t look like you got some fat cap action going, maybe I’m wrong, but let the steak rest on the fat cap for a bit when grilling to really maximize its flavor profile. Btw I WISH my crust came out like this every time
Looks amazing
Yum!!
My only criticism is that there is just not enough portion for each plate. The steak looks too good to just have 4-5 pieces each.
Solid medium, good sear, great side dishes. You did that OP good job
It’s perfectly cooked, but I feel like the plate garnish could’ve been a little bit better, but if that wasn’t what you was going for then never mind it’s perfect
Looks fantastic. Well done!
Those fries look great
Anybody that will put the time and effort to cook a perfect looking steak and have dinner set and ready to go is a winner in my book.