This beefy, brawny cut of meat would have Fred Flintstone licking his chops. Rib-eyes are well-marbled with
fat, producing succulent, explosively flavorful steaks. The bone adds even more flavor, because - as everyone
knows - the meat is always sweetest near the bone! When characterized by afrenched rib bone, this cut is often
called a "cowboy steak. "
1 tablespoon freshly ground black pepper or to taste
Directions
1. For the Au Jus: Combine the stock, thyme sprig and garlic in a small sauce pan over medium
heat; simmer until reduced by half. Taste, and adjust the seasoning as needed with salt and
pepper; set aside until needed.
2. For the Steaks: Remove the steaks from the refrigerator 30 to 45 minutes prior to grilling to
bring to room temperature. Rub the oil into both sides of the steaks, then season with
seasoned salt and black pepper, pressing to adhere.
3. Preheat the grill to medium-high. Clean the grates with a stiff brush, then oil liberally to
prevent sticking. (Note: To use a grill pan, preheat a lightly oiled grill pan to medium-high
heat.) Place the steaks on the grill grate or in the grill pan. Cook 2 minutes, then, without
turning the steaks over, rotate them 90 degrees and place them back on the grill or grill pan;
this will produce beautiful brown cross-hatch grill marks. Cook for an additional 2 minutes.
4. Turn the steaks, and repeat the process on the second side. Cook to an internal temperature
of 130? to 135?F for medium-rare. * *
5. Remove the steaks from the grill, and let rest for 5 minutes before slicing; this allows the
juices to redistribute evenly, producing a juicier, more succulent steak.
6. Slice the steaks across the grain on the bias, then serve the slices on heated dinner plates.
Spoon a small amount of Au Jus over each portion; serve immediately with Horseradish Cream Sauce on the side
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