So yesterday we pulled out one of the thirds of the whole ribeye we froze a week ago and let it thaw all day. In the fridge over night.
This morning I cut it into 1"+ steaks and put on adolfs, lawrys, Worcestershire, and a little bit of better than bullion.
Covered in fridge for 4 hours then out to close to room temp before grilling at 7pm.
Weber on high, sear 3 minutes, flip and lower to medium and cook 5 minutes, flip and cook 2. Medium rare juicy tender flavorful.
These steaks were huge! 6 of us only ate half of the meat. Sliced steak sandwiches on toasted buns w horsey tomorrow.
Served with horsey dill sauce, fresh creme corn, Vidalia onion casserole, steamed carrots, mashed sour cream potatoes, and followed with peach cobbler and breyers vanilla.