The Texas BBQ Forum

Most of Y'all know that I almost always buy the Waygu Center Cut Tenderloins for my Steak Grillings.
HOWEVER, today is different and I've bought a Boneless Ribeye instead
I had my mind set on a steak with a Bone in it but HEB DID NOT HAVE anything that would suit that description.
They had NO T-BONES, NO BONE IN RIBEYES and NOT EVEN BONE IN COUNTRY STYLE RIBS.
THEREFORE, I picked up a BONELESS RIBEYE for today.
Not only was it Different but it was TWICE as large as I usually get BUT it was also, HALF the Price.

Everything else about todays Plate will be SOS (Same Old Stuff) - - Twice Baked Tater and Air Fried Veggies for sides.


L8TR G8TRs

Well, it seems that I had forgotten about the good things that can happen when you're grilling a Steak with some Fat and heavy marbling over Charcoal. Those "flare-ups" can be a positive thing if you monitor them properly and they can also ignite the flavor of the 2 Suckle Busters Seasonings to even higher taste that normal. The Charred Bark turned out Awesome and the only change was the twice baked Tater that I did in the Microwave instead of the Oven on the Stove. I'll be going back to the Stove Oven from now on, however.

looks great, I really like a "flame kissed" steak.

That was one beautiful rib eye… you did it justice!

thank Y'all - - - - thanks S.T. "flame kissed" was the phrase I was looking for - - - I'll be "smooching" most of my Steaks in the Future now

Killer cook, Emm.

I haven't cooked a big ole ribeye in a while. Might be time to fix that.

I don't think you'll regret it, Brother John - - - - Ribeyes ROCK

Just a beautiful looking plate OUP.

thank you, Sir

That looks awesome OUP! Wife said ribeyes for today's meal, so ribeyes it is.