I know I have shown you thick forerib steaks, on the bone, cooked on the barbecue before, but this guy was too gorgeous not to photograph. This one got 20 minutes a side, mostly with the lid on and it came out perfectly pink in the middle. 
Served with oyster mushrooms, sauteed and finished with a persillade, and some barbecued baby leeks and asparagus.
4 comments:
Now that is what I call a steak!! Perfect!
Wow! I have never seen such a steak!
HH - thanks, it was pretty perfect!
Natashya - we like doing a big steak for 2-4 people. Somehow it is more celebratory than individual steaks.
Woah that is one serious piece of beef!
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