Father's Day, Rib Eye Steak

Plated Rib Eye Steak, Picture

1. This was a 2 - bone Prime Rib that weighed 4 1/2 pounds. After cutting it in half, I ended up with these 2 REAL THICK Rib Eyes. For more information on picking the right piece of meat, Check out my recipe for The Ultimate Prime Rib.


2. Oil the meat well, then coat with the Steakhouse Blend and Kosher Salt. Apply a lot more than you think you should because the long cooking time will burn most of it off. it well.


3. This was a special day, and I used all real charcoal for the grill. Charcoal imparts a woodsy fragrance to the meat, and will actually smell as if you're cooking over a camp fire.


4. After the coals get good and hot, cool them down a little by sprinkling, or spraying with water. The Rib Eye is best when it's cooked over a medium hot grill.


5. Let them cook about 10 minutes, then flip them over.


6. Cover and cook for a combined cooking time of 15 or 20 minutes. The time will vary depending upon how thick the meat is, the temperature of the fire, and the distance the meat is from the grill.


7. Take the meat's temperature by inserting an instant read meat thermometer into the side of the meat. You'll want to cook to 115 - 120 degrees for a medium rare steak.


8. Place on a platter with a small lip around it, and cover. Let this rest for 10 - 15 minutes. The temperature will come up about 7 degrees, finishing cooking the center while giving time for the juices to redistribute within the steak. These juices have been drawn towards thew outside of the meat (where the high heat is) during the cooking process. Oiling the meat before placing it on the grill, helps the meat to sear, and keep the juices from evaporating.


9. Place a few pats room temperature butter on the meat to give a pleasant shine to the outside of the meat.



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