9.19.10 Bone-in Cowboy Ribeye & Salad

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Scott was ready for a big steak...and when we cook it at home, its so much less expensive and we can share a big one.  He found a beautiful bone-in cowboy (thick) ribeye at MS...seasoned it with a salt/brown sugar spice rub...and started it on a hot grill in the cast iron skillet for about 4 or so min a side, then transferred to the oven for about 15 min.  Let it rest for 5 min under foil tent.  It was perfectly crusty, tender like butter...topped with blue cheese crumbles, which melted into a sauce.  We made crispy baked taters and our fav green salad with balsamic.  We were in such a hurry to eat it while it was hot, my two pics are all fuzzy. 
Scott thought the steak was "OK" until he got to the bone, and then declared it was the best steak he'd ever had! Success!

Comments

Works said…
forgot what temp...looked up the inspiration recipe...350 oven. Cast iron skillet, over med-high heat (we did on grill)...then into 350 oven.
October 17, 2010 at 3:59 PM
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