| Difficulty Level:   | Serves 2 - 3 | Prep Time: 3 min  | Cooking Time: 15 - 20 min |


This magnificent 34 ounce cut is sure to impress every guest at the holiday table, but it can be challenging to prepare. The challenge is the long bone. It must be cooked over indirect heat, which leaves out a pan or stove. The best way to cook this savory delight is on a grill, or you can start it on a grill and finish it in an oven.

Salt & Black Pepper OR Saltgrass 7 Spice Steak Seasoning
Vegetable Oil (As Needed)
How to prepare the steak:   
  1. Prepare a charcoal grill or turn on your gas grill so one side is hot and the other side is cool, and scrape the grates to remove any old material once hot.
  2. Season Ribeye with a seasoning of choice on both sides of the meat.
  3. With an old cotton towel or paper towel, oil the grates of your grill to prevent the meat from sticking.
  4. Place chop onto the grates and cook for 2-3 minutes. Turn the steak over three times, with 2-3 minute cooking intervals, to make typical diamond marks on both sides. Place chop so that the meat is now over the grill's cool side, and the bone is over the hot side to cook, but not burn the bone.
  5. Place steak on a plate to rest for 8-10 minutes to reabsorb the juices and relax the meat fibers.
  6. Enjoy!

If your grill is too small, mark the meat as above, and then place the chop on an oven-safe pan and place it into a 300-degree oven to finish cooking to the desired temperature. If you would like it done medium-rare to medium, set it to 120-degrees. There will be residual heat in the steaks from cooking. Pull them off the heat a little under where you want them to be when finished.