The Perfect Rib-Eye
How to make a perfect rib-eye.
First buy a large, 6-8 inch thick, piece of rib-eye meat. You can find this at Costco.
Second cut into three or four 2 inch thick slabs.
Third marinate for at least 24 hours, better 48 hours in Soy-Vay terriaki sauce.
When you cook the meat using a Weber, make the heat very hot intense on half of the grill. I fill half of the Weber to 2/3 of the way to the top, and then have the other half have no charcoal.
Place meat on cold side.
Cook for 30 minutes. Every ten minutes, flip the steak.
After thirty minutes, remove steak from fire. Put steak on a plate, measure temperature.
If the temperature is ~120 farenheit, put back for a 3-4 more minutes.
If it’s below 120 put for another 7-8 minutes.
After 3-4 minutes, remove and re-probe. If it’s 125 or over you’re done.
Let sit for 5-10 minutes. During that time the steak will cook a few more degrees.
Slice into pieces and eat.
Add comment October 12th, 2008
