I wanted to try something new at the butcher this time. I asked what cuts were available from Roseda farms (the local black angus farm). The first thing the butcher said was "bone-in ribeyes" so I figured I'd try something new.
Bone-in (prime grade) ribeye steaks
Grillmates montreal seasoning
Wow, look at these gorgeous steaks!
For these steaks I had a rocking high heat going.
I filled the charcoal chimney to the top and dumped it when I saw flames roaring out the top. My good friend has been doing a new technique so I decided to give it a try. The technique is as follows:
3 min on side 1 direct heat
3 min on side 2 direct heat
wrap steaks in heavy duty aluminum foil with some butter chunks for 6 minutes. You have to melt butter on your steak!
And on the plate....
Really nice steaks. Very very tender and juicy. I wanted to take a picture of the perfect medium rare steak but I was too busy enjoying it!