Another name for bone-in rib eye is the cowboy steak, and it usually features an extra-long frenched rib bone.

One ideal cut for steak is bone-in rib eye. It has the perfect balance of tender marbling and meaty, flavorful flesh.

To achieve a perfect grilled steak it is important to start with a clean grill. Charcoal grills are ideal, as they add great flavor and offer high heat.

The chef should thoroughly understand how to cook large cuts of steak like a bone-in rib eye. If not done properly, you may end up with a dry, chewy texture and a burnt flavor.

Grilling is the ideal method for preparing this type of beef cut because it provides extra moisture and enhanced flavor. Cooking the meat medium rare to medium over dry heat slowly melts the fat and adds a level of robust flavor.

It all began with meat and fire.

Humans roamed the earth in search of

food. Then they discovered fire and

put the two together. The result is a

bountiful blend of flavor and texture.

PREPARING THE GRILLPREPARING THE GRILL

The indirect grilling method is most effective for cooking large, fatty pieces of beef. This method requires dividing the grill surface into two separate heat zones.

One side of the grill is the hot area, and the other is the cooler area. The hot side needs to register around 450 to 500 degrees Fahrenheit. This high heat quickly sears the beef and locks in the flavor. Then the chef transfers the meat to the cooler side where the steak cooks to the desired temperature.

(Serves 4)To achieve a moist, intensely flavored bone-in rib eye steak, season it the day before. Use a delicate mix of salt and pepper that does not overpower the meat. Letting the flavors mix overnight intensifies the taste and adds tenderness. The final product melts in your mouth, so do not skip this step.

1. At least 24 hours prior to grilling, arrange the steaks on a large baking dish. Season both sides of each steak with the salt & pepper.

2. Cover the baking sheet with plastic wrap & place it in the refrigerator.

3. Remove the meat two hours before grilling the next day.

4. Place the steaks on the hot area of the grill and sear both sides, locking in flavor and moisture. Move the seared meat over to the cooler side. Place the rosemary sprigs beside the meat and cook to desired doneness. The average cooking time for a medium steak is around 8 to 10 minutes.

5. When the meat reaches desired doneness, place a pat of unsalted butter on each steak & remove it from heat. Let the meat rest about 10 minutes. This allows the juices to reconstitute within the fat & meat, maintaining flavor & moisture. It also allows the butter to melt & flavor the steaks.

• 4 (12- to 16-ounce) bone-in rib eye steaks• 2 1/4 tablespoons kosher salt• 1 1/2 tablespoons fresh cracked black pepper• 4 tablespoons unsalted butter, chilled and cut into four equal pats• 2 sprigs fresh rosemary

INGREDIENTS

DIRECTIONS

Asparagus is a great idea because it acts as a palate cleanser for the beef. Arugula and watercress are two greens that also harmonize well with the cut. Toss the greens in extra-virgin olive oil, lemon juice, kosher salt, and fresh cracked pepper

for a simple yet elegant dressing.

Pair the beef with a full-bodied cabernet or spicy merlot to add balance to the fatty cut. Dark or blonde ales that have a hoppy, wheat finish also pair incredibly well with bone-in rib eye.Serve fresh farmers market vegetables on the side.

When buying the rib eye steaks, look for dry aged versus wet aged beef. Wet aged beef is stored at a refrigeration temperature that stops the breakdown of the flesh & creates a tougher cut of steak. Dry aged beef is cured for at least 28 days, which breaks down the enzymes in the beef to produce very tender cut.

T I P

RECIPE FOR PERFECTBONE-IN RIB EYE STEAKRECIPE FOR PERFECTBONE-IN RIB EYE STEAK