🐄 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.  I serve it medium-rare and well seasoned with kosher salt and pepper.  Stop right there there is nothing else you need to do to this beauty.  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 thermometer  and see if the middle of the steak hit 120 degrees (rare) to 125 degrees (medium rare).  If not, place on the side of the grill not turned on and shut the cover.  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 🐟 in DC.

2 comments on “🐄 Bone-in Rib-Eyes

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