For the newbies, Prime Ribs can be cut into Cowboy steaks. Typically a 5.5 lb to 6.5 lb Prime Rib can be cut into two big, thick, beautiful rib eye Cowboy steaks. They are on sale this time of year. Usually I wait until after Christmas and pick up Choice grade Prime Ribs for $5-$6 / lb. This year I've picked up several Select grade for $5.98/lb. Some of the Selects are not very marbled; some look like Choice. Those are the ones I buy.
If you've never grilled a 3" thick, bone-in Rib Eye, here's how I do it.
1. Light dusting of Montreal Steak Seasoning, vacuum seal, then into the fridge for 4-24 hours. You can also just wrap in plastic wrap too. Works just as good.
2. Remove from the plastic and spray with any oil you like so it won't stick to the grill. Now you gotta admit, that's one sexy looking steak.
3. Put some wood chips in your charcoal baskets (hickory below), fire up 32-40 briquettes of good charcoal in a chimney, then add to the baskets.
4. Put the cooking grate in the BBQ, throw on the steak, put the lid on, and char for 3-4 minutes. I always use a timer and leave it running for the entire grill smoke. Just makes for a more consistent result. Flip, close the lid, and char the other side for 3-4 minutes.
The smoke looks white/grey, but there's no taste of ash or creosote on the meat. The fire is too hot.
5. Then move the steak to the indirect side of the grill, put the vent over the steak, and let it come up to your desired Internal Temp. I grill mine to my wife's preference, which is medium rare. It will sit on the indirect side until about 45-50 minutes total on the timer. IT of 120-125F.
6. Remove when the desired IT is reached, cover with foil and a towel, and let rest about 20-30 minutes. You can eat it sooner, but I've found that 20-30 minutes gives the muscle a little more time to relax. Even a Select grade steak will be tender and juicy.
7. Cut and enjoy. (I actually took the intact steak pic before I rested the meat, then the cut pic in case you're wondering about the time stamps).
If your mouth isn't watering by this point, check your pulse.
Thanks for looking!
Ray
If you've never grilled a 3" thick, bone-in Rib Eye, here's how I do it.
1. Light dusting of Montreal Steak Seasoning, vacuum seal, then into the fridge for 4-24 hours. You can also just wrap in plastic wrap too. Works just as good.
2. Remove from the plastic and spray with any oil you like so it won't stick to the grill. Now you gotta admit, that's one sexy looking steak.
3. Put some wood chips in your charcoal baskets (hickory below), fire up 32-40 briquettes of good charcoal in a chimney, then add to the baskets.
4. Put the cooking grate in the BBQ, throw on the steak, put the lid on, and char for 3-4 minutes. I always use a timer and leave it running for the entire grill smoke. Just makes for a more consistent result. Flip, close the lid, and char the other side for 3-4 minutes.
The smoke looks white/grey, but there's no taste of ash or creosote on the meat. The fire is too hot.
5. Then move the steak to the indirect side of the grill, put the vent over the steak, and let it come up to your desired Internal Temp. I grill mine to my wife's preference, which is medium rare. It will sit on the indirect side until about 45-50 minutes total on the timer. IT of 120-125F.
6. Remove when the desired IT is reached, cover with foil and a towel, and let rest about 20-30 minutes. You can eat it sooner, but I've found that 20-30 minutes gives the muscle a little more time to relax. Even a Select grade steak will be tender and juicy.
7. Cut and enjoy. (I actually took the intact steak pic before I rested the meat, then the cut pic in case you're wondering about the time stamps).
If your mouth isn't watering by this point, check your pulse.
Thanks for looking!
Ray
