CC Grilled Cowboy Cut Rib Eye Steaks

By lorik

Don't start grilling until the steaks internal temperatures have reached 55 degrees. Otherwise, the times and temperatures in this recipe will be inaccurate.

Ingredients

• 2 1 3/4 to 1 1/2 lb double cut bone in rib eye steaks, 1 3/4 to 2 inches thick, trimmed
• 4 teaspoons kosher salt
• 2 teaspoon vegetable oil
• 2 teaspoons pepper

Details

Servings 4
Adapted from cooks country

Preparation

Step 1

1. Set wire rack inside rimmed baking sheet. Pat steaks dry with paper towels and sprinkle all over with salt. Place steaks on prepared rack and let stand at room temperature until meat registers 55 degrees, about 1 hour. Rub steaks with oil and sprinkle with pepper.

2. FOR CHARCOAL: Open bottom vent halfway. Arrange 4 quarts unlit charcoal briquettes in even layer over half of grill. Light large chimney starter one third full with charcoal briquettes (2 quarts). When top coals are partially covered with ash, pour evenly over unlit coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.

FOR GAS: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium low and turn off other burner(s). Adjust primary burner as needed to maintain grill temperature of 300 degrees.

3. Clean cooking grate. Place steaks on cooler side of grill with bones facing fire. Cover and cook until steaks register 75 degrees, 10 to 20 minutes. Flip steaks, keeping bones facing fire. Cover and continue to cook until steaks register 95 degrees, 10 to 20 minutes.

4. If using charcoal, slide steaks to hotter part of grill. If using gas, remove steaks from grill, turn primary burner to high, and heat until hot, about 5 minutes; place steaks over primary burner. Cover and cook until well browned and steaks register 120 degrees (for med rare), about 4 minutes per side. Transfer steaks to clean wire rack set in rimmed baking sheet, tent loosely with foil, and let rest for 15 minutes. Transfer steaks to carving board, cut meat from bone, and slice into 1/2 inch thick slices.