u/ForeverSquirrelled42

Picked up these ribeyes from the local butcher this morning and seasoned with salt, let sit in the fridge for 6 hours. Then I pulled the steaks, seasoned with some pepper and garlic (mildly) and brought them to room temp for an hour and a half covered. Grill brought up to 320° and seared for 7 minutes, turned and seared for another 5. Flipped and turned after 3 minutes, seared for an additional 3-4 minted and then let rest for 8 minutes.

I don’t think they came out bad for medium and one medium rare (per request…:and it’s like butter). The flavor is amazing for its simplicity. What say y’all?

I’ve been beating the hell out of this gas grill for the last 2 years because I’ve only ever grilled on charcoal or wood before that and, I’m a don’t knock it till you rock it kinda guy, so I bought gas. So far, it hasn’t been too bad. Convenient, but I miss the charcoal/wood flavor.

We both worked late and neither of us wanted to cook, so my wife got one of our go-to shitty nostalgic meals. I had to doctor it up with some aged Parm, provolone, Asiago and some garlic power. It’ll work.

I picked this up a few months ago at a decent price with the intent of selling it. Welp….it’s grown on me and I’m having second thoughts. So I’m just chillin with it tryin to decide whether or not I actually want to stock it in my case tomorrow.

So! I guess what I’m lookin for is input from the community to help me sway me either way, because I’m on the fence.

Edit: I’m not selling it to any of you thirsty heathens, so don’t ask lol. I’m just lookin for advice.