Rib Eye!

[MX]

Angus!
Cowboy Cut!

What else is there to say?

Tim

 

[BlindedByScience]

What else is there to say?

Tim

....when's dinner...??...

 

[MX]

15 min

 

[chubby]

Man, Cowboy cut and slow cooked over indirect heat is the best. I don't mind slow cooking mine for 20 minutes that way and it comes out with the best 'medium' looking inside.

 

[Roverich]

Any kind of seasoning ? All i use is coarse grind seasalt and black pepper ...

 

[MX]

I cooked this last week, 6 min a side, and it was a perfect Med-Rare.

All i used was salt, and a garlic/pepper/basil blend.

AMAZING!

Tim

 

[BlindedByScience]

The "secret" is really good meat. With that, you don't need much seasoning at all. Sea salt, course ground black pepper, and some garlic. Don't overdo it....a little goes a long wiay.

 

[Devil Doc]

I had the best steak of my life at a place ( 12oz NY sirloin) called Johnathan's in Ogunquit, Maine a couple of nights ago. The place isn't cheap but the food is outstanding. I recommend it highly if you're looking for an upscale restaurant on the S. Maine coast.

Doc

 

[Not A Nice Person]

I like to sprinkle mine with some ginger, rub that in with soy sauce, and sprinkle it with a little freshly ground pepper before putting it on a 500º grill, 5 minutes per side. Never fails to absolutely rock. :thumbs:

At La Reata up in Fort Worth once, I had a huge bone-in buffalo ribeye that went to a whole new level of awesome. That was SOME steak!

~Boar

 

[Breedy]

The "secret" is really good meat. With that, you don't need much seasoning at all. Sea salt, course ground black pepper, and some garlic. Don't overdo it....a little goes a long wiay.

This can not be stressed enough. You need to learn to pick good cuts of meat and depending on the type/cut how to properly cook and serve it. Most people fail to realize how good an asset your local butcher can be.

 

[Setharsis]

I like to get the heat up as high as I can and cook it about 6 min on one side, 3 on the other. Salt, pepper, and I'm good.

 

[golfguy]

Agreed - quality meat and the minimum of seasoning for a cut like this. On Rib Eyes I use just a little coarse ground sea salt and black pepper. On less fatty/flavorful cuts I'll often rub in a little quality EVOO