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Kita Roberts | Girl Carnivore

If you master one steak on the grill this summer, make it this one ๐Ÿฅฉ

Published 3 days agoย โ€ขย 1 min read

โ€‹BEEF | PORK | POULTRY | SEAFOOD | LAMB | SHOPโ€‹

Grilled Bone-in Ribeye Steaks

If you're going to master one steak on the grill, make it this one. The bone gives you a handle, a heat buffer, and a built-in baster as the fat renders down the cut. The marbling in a ribeye rewards live fire in a way leaner cuts can't... Learn the two-zone setup, pull it at 125ยฐF, and this becomes the steak you cook every time someone shows up expecting to be fed.

๐Ÿฝ๏ธ WEEKNIGHT WINNERS

Sharp Tip:

Thick bone-in ribeyes need two zones, not one. Start over direct heat for 3 to 4 minutes per side, until a crust forms. Then move to indirect and let the heat close out the cook. The bone slows heat transfer on its side of the steak, so don't try to force it over direct heat the whole way. You'll char the outside before the center catches up. Pull at 125ยฐF; carry-over will land you at medium-rare by the time you've poured a drink.

โณ WEEKEND PROJECT

Smoked Cowboy Steak

A giant bone-in ribeye on the smoker gives you something the grill can't... smoke flavor threaded through each bite edge to edge, and a low-and-slow cook that leaves nothing to chance on doneness. Smoke it, rest it, carve it at the table. Feed four to six people from one cut, save the bone for stock, and put the leftovers in a sandwich the next day.

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Kita Roberts | Girl Carnivore

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