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Cowboy Ribeye Steaks

See the video here!  Cooking a steak correctly should be a tool in every cooks toolbox however, when confronted by a 3-4 pound, 3-4 inch thick cowboy ribeye, many feel intimidated by the prospect of cooking what looks more like a roast so here's a simple procedure for getting these bad boys to medium rare and tasting delicious.  First off are the ingredients. 3-4 pound USDA Prime Cowboy Ribeye Steaks 3-4 inches thick ( Ask your local butcher about them. They will usually be happy to cut you some.) Coarse Kosher Salt Your favorite steak seasoning ( I use Montreal but anything, including simple coarse pepper will work)  Start out by getting your grill as hot as you can without destroying it.  I use a Char-Griller AKORN for steaks as I can easily get it to 650°F without any damage.  It also seals shut so any flare ups will quickly go out when closing the lid.  This thing is great for cooking steaks and at $300.00 it's a steal from Lowes.   I bought mine just for

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