Last night we had over Mrs. Shoo’s parents for dinner. Someone had a hankerin’ for red meat, so I got permission to go all out. Above, 3 ribeyes (left), 3 porter house steaks (right). When it comes to seasoning I like just the basics of salt and pepper.
I’ve found from experience that you really don’t anything more than the basics if the meat is just right. I wish I could eat these all over again. Hello heart attack!
I don’t care if Hank Hill cooks with propane, I cook with charcoal. Oh yeah! Tips on positioning charcoal: Create a mound to promote a quicker fire, once the briquettes are all white push them to sides of the basin leaving an empty space in the center. This way the meat cooks with indirect heat. Say no to burnt exteriors!
These are thicker steaks, so they took about 15~20 mins. to cook. I know it’s tempting, but don’t spastically keep opening the lid to check on them. Trust me, I know it’s tempting.
Looking good. I put the ribeyes in the middle because they have more marbling (fat) and cook quicker. Hurry, put the lid back down.
That’s a good looking steak. Delish!
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