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Tender Bone in Ribeye Steaks

Ross in VenturaRoss in Ventura Posts: 7,220
edited 9:49AM in EggHead Forum
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I found these in the sale bin of the Meat Section of the market, they were thick and looked ok. I rubbed Salt and Pepper on both sides
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I decided to use a recipe out of a new Cookbook that my wife Jackie bought me
Serious Barbecue by Adam Perry Lang (Salt and Pepper
Dry-Aged Cowboy Cut Rib Eye on pg. 121.
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Started with Baked Russet Potatoes @425* for 1-hr.
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Steaks went on the CI grate for 3-min. a side and adjusted for grill marks @ 90 sec. then turned over.
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3 min. on the other side.
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Made a Herb Bundle of Rosemary and Tyme
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Kept mopping the butter with the Herb Bundle until the Steaks were 128*
internal
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Going to let them rest for 10-min.
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Rubbed with fresh garlic.
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Some Italian Parsley
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Then finished with Natural Sea Salt the I got from Kent (GG)
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Served with a Baked Potoe with butter and chives. A mighty fine and tender Rib-Eye.

Thanks for looking

Ross

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