Grilled Cowboy-Cut Rib Eyes

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Appears in Cook's Country June/July 2013, Cook's Country TV

If you like steak, you owe it to yourself to try the very best: Introducing grilled cowboy-cut rib eyes.

SERVES 4 to 6

TIME 1 hour, plus 1 hour tempering

has video

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 u...

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