Easy Grilling Recipes
Everything’s bigger in Texas, including rib eyes with the bone in, called cowboy rib eyes. A cowboy rib eye requires an indirect fire so you can sear over high heat, then finish cooking the steak over lower heat, a treatment that works for any bone-in steak.
As for the rub, it’s a simple blend of salt and pepper, but it will dance in your mouth.
• Cast-iron skillet or foil pan
1⁄4 cup coarse kosher or smoked salt 50 mL
1⁄4 cup whole black peppercorns 50 mL
4 bone-in rib eye steaks (each about 18 oz/550 g and 1 inch/2.5 cm thick), bones frenched
1. Prepare a dual-heat fire, hot on one side and medium on the other, in your grill.
2. Prepare the rub: Place salt and peppercorns in skillet and toast over the hot fire, stirring occasionally, until spices exude a warm aroma. Let cool slightly. Transfer to a clean coffee grinder or spice mill and grind.
3. Brush steaks with olive oil and sprinkle with rub. Place over the hot fire and grill for 3 to 4 minutes per side, turning once, until charred. Move over the medium fire, close the lid and grill for 2 to 3 minutes, turning once, until a meat thermometer inserted in the thickest part of a steak registers 130°F (54°C) for medium-rare, or until desired doneness. Let rest for 5 minutes.