Now everyone knows the reason Rib-eye steaks are so juicy and flavorful...the marble (fat) that is blended through-out the steak. But, when you grill an entire rack...one whole large piece of beef...the outcome is even more incredible! Today we cooked a 1/3 Rack of Rib-eye...Seasoned with a special blend of herbs, seared over a very intense high direct heat, and broiled it at 500 degrees indirectly. The outcome speaks for itself...incredible!
Keywords: keith guidry, percy guidry, percy guidry hearth & patio, primo grill, primo smoker, rib-eye, ribeye steak, ribeye rack
0 comments:
Post a Comment