Grilled Ribeye

Quality and great marbling are essential when grilling a Perfect Ribeye. Highly contrasting white content (the fat), and bright red content (the meat) should be evenly distributed through each Ribeye. If the fat skirting that forms a “C” around most of the Ribeye is thicker than 1/4” to 3/8”, either trim it to those dimensions or make release cuts to avoid cupping.

Season Ribeyes (1”-1 ½”) with the following:
1 *The Dana Point Trinity©
*Two Guys Grilling© Mediterranean Sea Salt (lightly)
*Two Guys Grilling© Fine Ground White Pepper (light dusting)
*Two Guys Grilling© Granulated Onion (generously)
2 Two Guys Grilling© Original Rub (generously)

Preheat Grill to Medium - Medium Hot
Allow to set for ten to twenty minutes to absorb flavor

Place Steaks on Grill
Grill for 12 to 16 minutes, turning every 3 to 4 minutes
Follow Turning/Thumb Test Lessons
Allow Steaks to rest for five minutes

The USDA grades beef as USDA Prime, USDA Choice, and USDA Select. The USDA has recently recognized “Angus” as a subset of USDA Choice. Other descriptions, such as “Butchers Select” or Chef’s Choice” do not reflect our federal grading system. There are fine quality meats available that are not USDA graded.

Serve with your favorite side dishes and wine pairing, follow your favorite wine pairing with a truly fine Cognac.