GF requested ribeyes for her birthday dinner on fight night.

Since my buddy opened up his own butcher shop and I started working for him on the side, I’ve had the absolute source on quality local beef and protein. The best steaks I’ve had in my life have come from his shop. These fuckers fall apart raw, melt in your mouth and taste like they were basted in a stick of butter even though I never touched them with butter.

They have ruined meat counter/restaurant steaks entirely. It’s so nice to no longer have to guess how the $40 pack of beef will be from the store. He always asks me how thick I want them cut an hour before I go get them. Last time I said an inch and a quarter. This time I said an inch.

These were cooked by me to 125 internal as hot as my three burner spirit would go with two burners on full blast and one all the way low in case I got flare ups. Roughly (4) 2 minute intervals. First side 2 mins, rotated 90°, cooked 2 more mins, flipped, process repeated. Seasoned prior to cooking with fresh high quality salt and pepper, and a sprinkle of lawry’s on both sides. Sometimes I’ll run Montreal, but this shit doesn’t need it.

I used my charcoal master touch last time, and they were better, but running gas on fight night proved worth it. Getting a gas grill 5-6 years ago and taking care of it has encouraged me to grill so incredibly more often, even through the WI winters.