Tender Bone in Ribeye Steaks

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

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.



Started with Baked Russet Potatoes @425* for 1-hr.

Steaks went on the CI grate for 3-min. a side and adjusted for grill marks @ 90 sec. then turned over.

3 min. on the other side.

Made a Herb Bundle of Rosemary and Tyme







Kept mopping the butter with the Herb Bundle until the Steaks were 128*
internal

Going to let them rest for 10-min.

Rubbed with fresh garlic.

Some Italian Parsley

Then finished with Natural Sea Salt the I got from Kent (GG)

Served with a Baked Potoe with butter and chives. A mighty fine and tender Rib-Eye.

Thanks for looking

Ross