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    More FREE food...

    Tonight my son called me and said I'm having a friend over and I'd like for you to come over and grill us some steaks.

    He said he'd just been to Manhattan Meats in Manhattan Beach, Ca., a high end meat store.

    I said what meat do you have for me to grill... He said he bought 2 Tomahawk choice grade Ribeyes and 2 1lb Wagyu steaks.

    I said I'm all in! I'll be right over.

    Here's what we're working with...


    Heafty steaks...



    He has a 3 burner gasser... Hmmm


    The Ribeyes turned out quite nice...


    The Wagyu New York stripes turned out quite nice...


    Dinner was very pleasant...
    Last edited by Breadhead; June 29, 2015, 10:07 AM.

    #2
    so did you do a reverse sear or are you just grilling them directly? it looks to me like your are grilling the thinner steaks directly and the ribeyes with a reverse sear, right?

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      Yes... You are correct.

      The 2" steaks require a reverse sear to get them pink bumper to bumper with a nice crust.

      The 1" steaks need a hot direct cook to get a good sear without over cooking the interior.

      Meathead taught me well!

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