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 this purpose but you can cook anything on it perfectly.

 With our grill smoldering hot it's time to prep the steaks.  You'll want to salt both sides with coarse kosher salt.  That's it.  If you put any seasoning on them at this point it will simply burn.  Think of it this way.  Wood burns at 451°F.  Spices are, for the most part, vegetable matter which means they will burn at even lower temps so hold off for now.

 Now it's time to sear those steaks to keep the juices inside where you want them.  Toss them onto the grill and close the lid for 5 minutes.  Following that flip them and do the other side for 5 minutes.  Now you need to repeat the process to get your familiar cross-hatching marks.  Rotate the steaks 45° when flipping.

  If you are using an Akorn or green egg then those flames will die down the moment you close the lid and seal it.  On a regular charcoal grill you may need to pour a little beer on them to get them out but be careful as they are caused by the fat melting in the steaks.  With the steaks seared it's now time to finish cooking them.  If you started with a 1 1/2" thick steak you're done.  Get your grill down to 400°F.  I open mine to allow some of the heat to escape and then close the bottom vent with the top vent on 3.

 Now douse your steaks will a can of beer and sprinkle your favorite seasoning on it.  Flip them and repeat so both sides are seasoned.

 With the grill at 400°F you can close the lid and allow the steaks to finish.  Cooking time will be 5 minutes per inch so a 3 inch thick steak will cook for 15 minutes at this temperature.  Once done remove from the grill and allow to rest for 20 minutes.

 Once rested you will find that your steaks are done to a perfect medium rare and deliciously seasoned.  Enjoy!!