This was a first for me so I wanted to go neutral on the seasoning. Only salt and pepper an hour before grilling. Chilled around with some great 80's music on the stereo and a cold beer while waiting. Also made chimichurri to go with the steaks. Mrs. prepared mashed potatoes.
Used the Weber igrill. One probe in each.
Did a reverse sear after pulled from indirect heat when internal reached 115. Readied the potatoes while cooking, and more music.
Cranked up to full power on the Weber and seared the steaks. Things looked great.
So the result:
I was a bit disappointed to see the steaks was a bit overcooked. I like them medium rare. Shouldn't be overcooked when pulling at 115 and short searing. I haven't used the Igrill so much. Must probably calibrate it. The taste was great and steaks was tender, especially the tenderloin side. Was it worth the price premium over an ordinary t-bone? I'm not sure. These two steaks was about 90 bucks. About twice the price of ordinary t-bones.
We had the steaks with mashed potatoes, shrooms and chimichurri and some garlic butter on top of the steaks. As I said we wanted it simple to really taste the meat. I call it a 3/4 success because I overcooked it.
Here are som pictures.
As usual Fonzie is close when cooking but today he was a bit too close. I Could hardly find a place in front of the grill today.
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