barbecued a rib eye steak with butter tonight, first time

[judochoke]

wife bought two nice and big beautiful rib eyes today. let them sit at room temp for two hours. hit them with just salt and pepper. fired up the grill, and let it get to max temp for 15 minutes.
threw those babes on the grill for two minutes each side to sear them. (using a stopwatch), then turned off the middle burner, and lowered the temp on the two outer burners. let the steaks
cook for about 4 minutes on each side, then put a nice gob of butter on each steak. took the steaks off and covered with tin foil.

let the steaks rest for about 8 minutes. cooked some mushrooms, onions and garlic in olive oil while the steaks were resting. hit that mixture with a little red wine, and plated everything.

HOLY SHIT. BEST STEAK I HAVE EVER EATEN!!! didn't know that butter was the final piece of the steak puzzle.  YEA BUDDY

[sync pulse]

That does sound savory...

[Lustral]

Where do you live that you can bbq in December? A volcano would struggle to stay active here at this time of year.

Anytime i tend a bbq is at my parents house - and my dad thinks more fire at maximum temp is the way to go. Have to keep moving food (chicken, sausages,steak) to lower temp and apply oil so it doesnt engulf house in flames.

[judochoke]

im in orange county ca. was raining tonight, pulled the bbq under the patio roof. had a  few hits of my medical marry jane, listened to the rain. it was quite pleasant. 

[Lustral]

im in orange county ca. was raining tonight, pulled the bbq under the patio roof. had a  few hits of my medical marry jane, listened to the rain. it was quite pleasant. 

It is 6.04 am here i worked through the night and when i go for a smoke in 2 mins it is 3 degrees celcius outside and drizzling. Fuck.

[Yamcha]

[Man of Steel]

wife bought two nice and big beautiful rib eyes today. let them sit at room temp for two hours. hit them with just salt and pepper. fired up the grill, and let it get to max temp for 15 minutes.
threw those babes on the grill for two minutes each side to sear them. (using a stopwatch), then turned off the middle burner, and lowered the temp on the two outer burners. let the steaks
cook for about 4 minutes on each side, then put a nice gob of butter on each steak. took the steaks off and covered with tin foil.

let the steaks rest for about 8 minutes. cooked some mushrooms, onions and garlic in olive oil while the steaks were resting. hit that mixture with a little red wine, and plated everything.

HOLY SHIT. BEST STEAK I HAVE EVER EATEN!!! didn't know that butter was the final piece of the steak puzzle.  YEA BUDDY

It's awesome grilling the perfect steak at home!   Dont get me wrong, a great steak prepped at a solid steakhouse is NICE, but not too far off from a great backyard grilled steak.

And yes, gotta have the butter.  Further, grill over charcoal and it's even better.

My vote for sexiest thread of the week!

[Chacka]

 Butter = "just finishing touch"