I found this cooking method in Cook’s Country Magazine. I thought the whole process sounded intriguing, so, I tried it. It is more labor intensive than just throwing a steak on the grill, but believe me, it is worth it!
Also, note that ribeyes are pretty fatty (which is why they taste so good). So, make this recipe as a “once-in-awhile” special meal. Or, you can reduce the portion size by serving 8 people instead of the 6 servings in the recipe.
Nutrition Fact for 8 servings:
4 oz of cooked steak
Calories – 186
Saturated Fat – 5 grams
Sodium – 245 milligrams
Protein – 22 grams
Grilled Cowboy Cut Ribeye Steaks
- Indoor Grill
- 2 Cowboy-Cut Ribeye Steaks 2-inch thick, 1½-pounds each
- 4 teaspoons Kosher Salt
- 2 teaspoons Canola Oil
- 2 teaspoons Black Pepper
Let the Steaks Stand at Room Temperature:
- Set a wire rack in a rimmed baking sheet. Pat the steaks dry with paper towels and sprinkle all over with salt. Let stand at room temperature until meat registers 55°F; about 1 hour. Brush oil on steaks and sprinkle with pepper.
Grill the Steaks:
- Prepare grill to maintain 300°F using indirect heat method.Place steaks on grill with bone side facing heat. Grill, covered for 10-20 minutes, or until meat reaches 75°F. Turn steaks over with bone side still facing heat and grill, covered for 10-20 minutes. Cook until meat registers 95°F.Turn on all burners, or high heat setting for indoor grill. Cook steaks for about 4 minutes per side, or until meat reaches 120°F (medium-rare).Transfer steaks to cutting board. Loosely tent with foil and let rest for 15 minutes.
Plate and Serve:
- Cut meat from bone and slice into ½-inch thick pieces. Serve immediately.