Ribeyes

Occasion
We got home from the Orange Conference late Friday night/early Saturday morning.  I was ready to grill.  We ate some great food while in ATL, but nothing like grilling on your own grill.

Partakers
The M4 Crew

On The Grill
3 ribeyes cut about an inch thick.  I picked them up from Seal's Meats in Lucedale.  A great little meat market.  Two had a little less marble in them than I like.  One had good marble.  It was definitely the better steak.

Preparation
I placed the 3 ribeyes in a baking dish with high sides to marinate in.  Lea & Perrins, and Lawry's on the meat.  Both sides.

Grilling
Seared the steaks on a high temp to trap in juices.  Flipped occasionally.  Total cook time was just over 10 min.

Results 
The steaks came out medium well.  I'm still adjusting to the temperature on the new grill.  Especially with searing them, I believe more cooking happens there than I realized.  I would have liked the steaks to have been more "medium".


Improvement
I really need to let the meat come to almost room temp before grilling.  It makes a huge difference.  Also, we are used to grilling steaks that were from the cow we had slaughtered.  This was "store" bought.  Another difference.  I'm ready for another cow in my freezer.  I will grill them a little shorter in time.