"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


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

How to Make "Cowboy Ribeye 101"


  • 11 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.
  • 2Remove 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"

Printable Recipe Card

About "Cowboy Ribeye 101"

Course/Dish: Beef