"Cowboy Ribeye 101"

Bill Wentz


We already had Porterhouse 101 in my previous post, this recipe is tribute to my Grandma Wentz who in her 90+ years on this earth felt there was no other Steak but the RIBEYE, I honestly ate 2 per week for about a 10 year period....LOVE YOU MAMA!!!!


★★★★★ 3 votes

1 Hr 20 Min
15 Min


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  • 3 large
    22-24oz bone-in ribeye (butcher cut)
  • 1 Tbsp
    cracked sea salt
  • 1 Tbsp
    cracked black pepper
  • 1/4 stick
    butter (melted)
  • 1
    extremely hot grill (600-700*)

How to Make "Cowboy Ribeye 101"


  1. 1 hour before you fire the grill, take your steaks from the fridge and allow them to rest at room temperature on your countertop. After 1 hour "Fire the Grill" for BIG steaks I prefer Gas only because the Temp is easily controlled. At this time sprinkle salt and pepper on both sides of your steak, when the grill temp reads "SEAR" (600*) place your steaks on the fire and close the lid for 3 minutes per side (don't peek) allow for the proper sear after this step continue cooking for 4-6 minutes per side for Med-Rare.
  2. Remove from Heat and allow the Ribeye to just "hangout" for 3-5 minutes this is called the resting stage. Brush each steak with a little melted butter hit it with a last dash of salt and pepper and get it to the table. Your friends and family will admire your "Grillmanship"

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About "Cowboy Ribeye 101"

Course/Dish: Beef

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