Got a giant yesterday from Market Street. Will grill this evening. This hunk O beef should feed me for 3 days. here's how i'll cook it.

1. build fire on one side of grill.
2. 3 minutes on each side , direct HOT heat, to sear and form crust
3. move to side opposite of coals
4. cover and "roast" till 150* near bone...................150* sound right for Med. Rare ???

5. let beef rest as the Sourdough bread warms, receptacle for room temp, REAL Butter

5a. Green Pea Salad

6. Apple Pie for dessert

YES, I'm cheating and YES, there will be BEER

PIC'S will follow process

Buzz that's at the low end of medium, but measured near the bone it's probably in the zone.

That's inspiration for me too tonight

Here's the chart I use

Rare 120 F - 125 F (48.9 C to 51.6 C)
Medium-rare 130 F - 135 F (54.4 C to 57.2 C)
Medium 140 F - 145 F (60 C to 62.8 C)
Medium-well 150 F - 155 F (65.5 C to 68.3 C)
Well done 160 F (71.1 C) and above

150 is burnt.

I say anything over 140 isn’t worth eating....120 is pushing it...

thank you for this chart. i WILL use it.

Snake likes em still bleedin

Don’t do 150. Shoot for around 130 and know it will continue to rise when you pull it off the grill.

My method is to put coal on one side of the grill. Get it running around 250 and put the steak on the COOL side. Pull the steak at about 120 if it’s a thick 2” cut ribeye. Get the grill really hot and then sear the steak over the coals for just a couple of minutes per side. It will give you a better edge to edge pinkness.

Ya he does
I was thinking that you were measuring the temp right next to the bone which "should" read a bit higher then the middle of the steak. But, what's really important, is that you make it the way you want it.

And thanks, you inspired me to cook up some axis loin steaks. Corn on the cob and some stuffed jalapenos.

ok , reverse sear?


Here is the start, what's a huge Hunk o Beef without some soft, stinky cheese and yellow butter??!!

Next steps, fire ready, going for reverse sear tonight!! Just put it on, I'll flip it in 30 min, give it another 30 minutes, then let fire get back to HOT and sear a couple minutes per side

Well POO !!! I forgot to open the bottom air flow Gonna be an extra 30 minutes , glad I got a whole "Range" of BLUE Moutains Tops

Looks done to me!

Well, here she is... SO damm GOOD !!! I could only eat the spinalis muscle and some bone fat, The cheese was SPOT on , stinky, gooey and delicious
After being in the food business for my entire career, I HATE PLATE PRESENTATION. All those gey azz chefs, FOO FOO. BS, Lets EAT !!!

Got PLENTY of leftovers

It looks perfect Buzz.

Nailed it!

LMAO, you just called Kyle a Q

That looks awesome Buzz

Grass on one end slightly warm in the middle and poop on the other end ready to eat

ROTFLMAO

Good job Buzz

Yea... the fuggggg you just say buzz?? Lol

Looks good I need to do some of these. I’ll show you how to plate it Buzz.

Steak looks great Buzzy. Never under stood the need for all that bone unless you’re holding it by hand over a camp fire.

One day you will become a man but it obviously was not today....

You’re stupid. I’m not paying for that dumbass bone that I can’t eat.