Grilled Bone-In Cowboy Ribeye
A showstopping, savory, straightforward steak classic
- Difficulty (0 = Caveman, 5 = Thomas Keller): 3
- Serving size: 2
- Prep/cook time: 30 min.
- Meat temp: Desired doneness
- Rare: 120-125°F
- Medium-Rare: 130-135°F
- Medium: 140-145°F
- Medium-Well: 150-155°F
- Well-Done: 160°F or higher
Ingredients:
- Salt and pepper
- 1 Ribeye
Directions:
- Always bring your meat to room temp before cooking to ensure the temperature is even throughout (about an hour).
- Season with salt and pepper.
- Arrange the coals in your grill in a triangle shape; the center should have a larger bump- it’s more of a pyramid but I don’t make the rules.
- Make sure the coals are primarily white before grilling.
- If you’re using an electric grill, set to 425°F, for propane, set to 400°F.
- Once the grill, regardless of type, is hot, set the meat on the grill. Bone in ribeye takes 20% longer to cook. This can be tricky, because depending on the meat to bone ratio, that can change. The best thing to do is to get a dual probe thermometer.
- Place one probe at an angle in the middle of the meat. Place the second probe closest to the bone in the center of the meat.
- Cook to your desired doneness. Dry-aged beef cooks 30% faster than non dry-aged beef, it also is a different color and texture. You may cut your beef open, and it will look pink, this can be overdone for dry-aged, it may look red, but be well done, which is why a thermometer is almost essential.
- Injecting beef is a great way to help it stay moist and give it flavor.
Video Demo:
Need more help?
Have questions on the recipe or how to prepare your Designer Beef? Shoot an email to our Chef: myk@designyourbeef.com
Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!