Missed our typical steak night on Saturday due to my oldest daughter having a soccer tournament roughly 2 hours away from home, so we did it tonight instead. Cajun ribeyes reverse seared. Brought them to 110°F on the Gravity 980, then seased in bacon grease on the Flat-Iron griddle with a cajun compound butter to finish. So. Damn. Delicious.
We have been for a few years. I do KCBS and after a few top five calls we had quite a few folks wanting it. Its a fun little side-gig that pays my entry fees and travel to do more comps.
