We know a guy. Michael. The butcher at our HEB store. He cut a prime rib-eye steak for us and said “You travel all over the country. I guarantee you take this steak home and grill it tonight and it will be better than any other steak you have ever tasted anywhere.” A bold claim.
At home we unwrapped a 2” thick Prime Grade Ribeye.
With a little salt and pepper, we slow cooked it over indirect heat to 110 degrees with a touch of hickory smoke. Then we seared it to an internal temperature of 135 degrees over high heat.
Know what? That was the most tender, juicy, tasty steak either of us has ever had.
The man knows his steaks.
No comments:
Post a Comment