My hunter and BBQ expert brother, finally agreed
to share his secret of that perfect BBQ Rib Eye steak and teach me how to cook it. I have never tasted anything like this anywhere around the world but in his subarban Longisland home in NY. Besides his love and affection the steaks from his grill carries his culinary expertise and a command over the art of meat grilling. Learning to cook that magnificent rib-eye steak with him was a totally epicurean experience.
The Rib-Eye is cut from the top of the rib primal of a cow, precisely from rib 6 through 12. It is the Prime Rib, meaning from prime grade beef with which we were playing at this cooking adventour.
Cut
into exactly 1 and 1/2 inch thickness,
the excellent marbling of fat brought the signature flavour and juicy taste of the
Prime Rib-Eye and remained tender all through cooking. No need to spoil it with spices but
freshly grounded sea salt and black pepper is all that is needed to bring out
the flavours. Yes seriously this was all that we rubbed on before tossing it
in the griller beginning at 550F going all the way to 700F for 20 minutes that
is it.
Half way turn it and basted with good quality butter, bro said that ribeye
steak is best grilled up to medium , and never beyond medium well.
