Rib eyes and Partagad Salomon 2016 (FFC)

[dominattorney]

mothers day at the chateau, and we are grilling up 8 ribeyes for 7 folks who want something different. Challenge accepted, though it's always been my view that if you don't like it rare, you don't actually like steak. Set up the grill for direct heat smoking over cherry and pecan wood for some juicy goodness, and fired up the propane grill adjacent to melt some raw milk Bleu cheese crumbles before placing. Off to the races, but first a boulevards.

Steaks came out well. As luck would have it, I only overcooked my own, but not too far past medium rare that it still wasn't excellent. 

The cheese is a great touch to offset the sweet, smoky flavor imparted by the wood chunks. Without further ado, we head outside for the cigar portion of the evening. 

Only one photo because light was bad by the fireplace outside, but this one is a special occasion cigar for me, which means I pay slightly less attention to the cigar than the goings on around me while it is consumed. I will say construction was flawless, after fighting a tight draw at the outset, she opened up when the burn line got through the first quarter inch and plenty of doughy, mushroom flavors ahone through in spades. I always wish I had more of these. 9 of 10

[StogieSteve23]

Nice review! Blue cheese, Roquefort, gorgonzola, etc. are all my go to on steak if available.  Well done sir! 

[Goodfortune]

Thanks for sharing! Looks great! ?