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
