Cowboy Rib Eye
- Pair with Joseph Carr Paso Robles Cabernet Sauvignon
- Makes 4 Servings
- 24 oz Dry Aged Bone-in Rib Eye Steak
- 2 tbsps Butter
- Freshly Ground Kosher Salt and Freshly Ground Pepper
Heat half of your grill using wood charcoal.
Generously season both sides of rib eye steak with salt and pepper.
Sear both sides of meat over heated side of grill for about 3 minutes per side.
Once seared, move meat over to opposite side (without flame) and cover grill, aiming for a temperature of 300°.
Allow meat to cook for about 20 minutes.
Check temperature of the meat to ensure it is cooked to your preference and add more heat if desired.
Remove meat from grill and baste with melted butter.
Let rest for 5-10 minutes before carving.
Serve and enjoy sharing this dish with your friends and family!