Entrees Lunch

๐Ÿ„ Bone-in Rib-Eyes

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The Cowboy Cauldron, made in Jackson Hole, fires up to a very hot temperature and is perfect for a thick bone-in rib eye. I sear them on the grille and finish them off in the oven.

I think a rib-eyes is the most flavorful steak that there is to grill. ย I serve it medium-rare and well seasoned with kosher salt and pepper. ย Stop right there there is nothing else you need to do to this beauty. ย Our volunteer Housetern cooked these bad boys up on a raging fire, just about 3 minutes on each side for a char and medium rare center.

Everyone loves steak night especially when you toss in silly hats.


  • Four 1 1/2 inch thick bone-in rib eyes
  • Maldon sea salt flakes and freshly ground pepper


  • Grille or a Cowboy Cauldron pictured above
  • Meat thermomoter

Making It

  • In the morning pat the steaks dry and liberally salt and pepper them, put then on a wire rack over a rimmed baking sheet and put in the refridgerator uncovered for at least 6 hours
  • Remove from refrigerator and put on the counter one hour before cooking.
  • Set half the grill on high heat, leave the other burners off.
  • Cook the steaks on the direct heat for 3 minutes each, also use the tongs and hold the steaks on the grill and sear the big hunk of fat on the side
  • Take the thermometerย  and see if the middle of the steak hit 120 degrees (rare) to 125 degrees (medium rare). ย If not, place on the side of the grill not turned on and shut the cover. ย Check at every minute
  • Take off grill and rest on a cutting board for 20 minutes


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Waiting on some rib-eyes that were just taken of the grille at LPB ๐ŸŸ in DC.

2 comments on “๐Ÿ„ Bone-in Rib-Eyes

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