Rib Eye Steak has awesome flavor all on its own. Season with salt and pepper, grill it up and there you go. The most prized cut of roast is the rib eye roast which is boneless and cut from the most tender portion of the rib section. Rib eye steaks are available either bone-in or out, the latter of which is extremely tender in comparison. The marbling of fat that runs through rib eye contributes to its flavor and tenderness. However; add some Whiskey and Molasses to the mix and you’ve got yourself a trail-blazing cowboy favorite. (Although some will argue that no self-respecting Cowboy would waste a drop of Whiskey on a steak!).
If you can get your hands on the Real Deal as far as a cowboy cut (you know – with that long bone “handle”) all the better. Don’t look for a 20 ounce Rib Eye in your local meat counter – this big bad boy needs to be cut by the butcher. If possible; pick up your steak in the morning to grill up later in the day. Maybe it’s me – but a freshly cut hunk of meat just seems to taste better than one wrapped in plastic wrap from your meat counter.
The real trick here is getting a fire that is sizzling hot. You will need a good grill to maintain a temperature suited for flash-grilling. Have everything at the ready. Open the grill, then toss the steak in. Try not to peer inside until the steak is ready to flip. Let’s face it, the moment you open the grill, the temperature is going to drop. Cook steak a minute or two longer after the flip.
Whiskey Marinated Cowboy Rib Eye Steak
19 to 20 oz. Angus Rib Eye Beef Steak
3/4 tablespoons of extra virgin olive oil
1 tablespoon crushed garlic
2 tablespoons soy sauce
10 round of cracked black pepper
1 tablespoon sea salt
2 tablespoons Molasses
4 oz. Jack Daniels Tennessee Whiskey
2 tablespoons A1 Steak Sauce
Mix ingredients for marinade. Marinate your Rib Eye at room temperature for 1 hour, turning after 30 minutes to let the marinate soak in well.
Build a nice, hot fire in your grill (about 500 to 600 degrees). Throw steak on grill and cook about 3-4 minutes per side for medium-rare. (You don’t want to go much beyond medium or the steak becomes tough). Cover and let rest five to ten minutes before serving.
To serve, cut steak away from the bone, then slice. You can slice into large hunks of meat or slice thinner, pouring any drippings from the dish over the steak
Serve this Cowboy Rib Eye Steak with any side dish, and you have a great dinner in a flash!