Steak 48 Bone-In Ribeye
  1. Remove the intercostal muscle and remove the fatcap and all of the silver skin on the roast
  2. Cut individual steak to 1.5 inch thick by cutting between the bones
  3. Trim away the rib cap (aka the spinalis) for a tasty rib cap steak
  4. Season your ribeye steak with salt and pepper or a rub of your choice
  5. Cook your steaks with a broiler or a charcoal fire grill
  6. Flip the steak halfway through the cook. Remove from the grill and let rest for 7 to 10 minutes
  7. Finish up your sides and you’re ready to eat!


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