Grilled Cowboy-Cut Rib Eyes
If you like steak, you owe it to yourself to try the very best: Introducing grilled cowboy-cut rib eyes.
Why This Recipe Works
A two-level fire is key to ensuring that these mammoth steaks have charred exteriors and medium-rare centers. We slow-roast them on the cooler side of the grill until they’re nearly done and then quickly sear them over hot coals. Layering unlit coals under lit ones keeps the fire burning longer, and letting the steaks come to room temperature before grilling makes for faster, more even cooking. With a steak as flavorful as a rib eye, salt, pepper, and oil are the only other ingredients we need.
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