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[Bentley]

Only thing that would have made it better would to have cooked it on the Searwood!  That and it seemed over cooked for 125°!

[Bar-B-Lew]

Looks great.

I don't see what I call the fat cap on that ribeye.  Back here, they call a ribeye without the fat cap a delmonico steak.

[Bentley]

This would have been a lot closer to the Delmonico, as the trimming removed the lip!

[Bar-B-Lew]

Not sure what you paid per pound for that ribeye.  I saw Weis has some on sale starting later this week for $8/lb.  Not sure of the grade.

[Bentley]

Trying to remember, I bought this middle of December and I think it was $12-$13/lb!

[Bentley]

I learned a couple of things on this tonight, 1, 75 seconds/flip is the correct amount of time on the griddle at 400° with a steak weight. And about 7 minutes in a 375° oven to finish off.

[Bentley]

2.  There is no reason to have a steak if you cant have a potato as a side, nothing else works for me!  3. Pulling a steak at 125° IT and letting it rest till it hit 129° It is my new cooking temperature for steak!

[Bar-B-Lew]

Looks great.  I sure could go for a steak.  Its been quite a while since I have had one.