The other night, before the Dodger game, was all by my lonesome so decided to pull a steak out of the freezer.
Equipment: PK360
Meat: 16 oz. Prime Ribeye steak. Steak cut from the small end. There was a heavy layer of fat between the Cap and Eye and I trimmed that out and toothpicked the steak together for even cooking.
Dry Brine: Diamond Crystal Kosher salt 1 hour before going on the grill.
Rub: Big Bad Beef Rub (BBBR), 15 minutes before going on the grill.
Cooking Method: Front sear to set the crust. Basting intermittently with butter. Finished steak indirect at 350d.
Overall Results: Delicious. Pulled steak at around 130d. Let rest as I prepared sides. Picture of finished steak looks like it's cooked to medium, but it was really medium-rare. The meat on my pics always comes out looking more done than it is.
Go Dodgers!!!
Equipment: PK360
Meat: 16 oz. Prime Ribeye steak. Steak cut from the small end. There was a heavy layer of fat between the Cap and Eye and I trimmed that out and toothpicked the steak together for even cooking.
Dry Brine: Diamond Crystal Kosher salt 1 hour before going on the grill.
Rub: Big Bad Beef Rub (BBBR), 15 minutes before going on the grill.
Cooking Method: Front sear to set the crust. Basting intermittently with butter. Finished steak indirect at 350d.
Overall Results: Delicious. Pulled steak at around 130d. Let rest as I prepared sides. Picture of finished steak looks like it's cooked to medium, but it was really medium-rare. The meat on my pics always comes out looking more done than it is.
Go Dodgers!!!
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