Bone in Ribeye Steak

There are lots of cuts of beef for grilling or smoking. T-bone steak, strip loin steak, but I’m a big fan of the Bone in Ribeye steak.

When I’m at butcher or grocery shopping I like to select a bone in ribeye that has a descent amount of marbling.

Marbling is the intramuscular fat that gives beef great flavor and with the bone in, that’s even more added flavoring.

You don’t need a whole lot of seasoning as I prefer your normal everyday over the counter steak seasoning or my favorite is salt, pepper, olive oil,
garlic powder & onion powder.

Grilling time varies due to thickness and how you prefer it cooked.

I normally cook my steaks at 400 degrees for approximately 3 mins per side times 2… which usually comes out medium rare.

Once your steak is grilled to perfection, let it rest for 10-15 mins before eating, you can thank me later.

I’m Belton Johnson, join me Friday morning at 11:00 with Gormley for more tips from the Saskatchewan Cattleman’s Association.