Grilled Ribeyes

I usually work with filets, but the other day, when I visited my butcher, he was out of filets and recommended ribeyes, which did look amazing. Ribeyes are known for their bold, rich flavor due to the amount of fat surrounding the cut, which provides flavor and helps to retain juiciness. I was not disappointed in his recommendation. In fact, I may never go back!

Ingredients
  • juice of two-three limes
  • Kosher salt
  • 2 ribeye steaks--about an inch thick
  • lemon-pepper seasoning
Instructions
  1. 1
    About three-four hours prior to grilling, place steak in a rimmed platter; squeeze lime juice on one side of the steak. Generously sprinkle with Kosher salt, cover and place in the fridge. After a couple of hours, turn the steak and sprinkle with lime juice and Kosher salt. Cover and continue to marinate for another hour. About 30-45 minutes before you plan to grill, take steak out of the fridge so it can come closer to room temperature.
  2. 2
    Preheat grill to about 450-500* using a mixture of FOGO lump charcoal, a chunk of mesquite and a chunk of pecan wood. Place steak on grill and sprinkle with a little lemon-pepper (you should hear it sizzle when it hits the grill--if not, your grill isn't hot enough). Grill for two minutes each side twice, turning a half turn for proper grill marks, for a total of eight minutes. This cook time will yield a medium cook on the meat. Grill a shorter time for a more rare cook, or more for a well-done cook. Enjoy with a big cab!
Read it online: https://thestonesoupcook.com/recipe/grilled-ribeyes/

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