A two-zone fire lets you start the meat over direct heat and finish it on the unlit side for less flipping and fewer flare-ups. Use an instant-read thermometer for perfect results for this cowboy ribeye steak.

Eric Wolfinger
Source: EatingWell Magazine, June 2020

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Recipe Summary

active:
45 mins
total:
1 hr 15 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a gas grill to medium-high or build a two-zone fire in a charcoal grill or build a campfire and let it burn down to medium-high heat (about 450 degrees F). Let steak stand at room temperature for 30 minutes before cooking.

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  • Oil the grill rack (see Tip). Season the steak with 1 teaspoon salt. If using a gas grill, turn off one burner. Place the steak over the lit side of the grill and cook until browned, about 3 minutes per side. Move the steak to the unlit side and cook, flipping and rotating occasionally, until an instant-read thermometer inserted in the thickest part reads 130 degrees F for medium-rare, 25 to 30 minutes. Let rest for 5 minutes, then cut the steak off the bone and slice. Serve sprinkled with the remaining 1 teaspoon salt.

Tips

Tip: To oil a hot grill rack, soak a paper towel in vegetable oil and hold it with tongs to rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts

154 calories; protein 25.4g 51% DV; carbohydratesg; exchange other carbs; dietary fiberg; sugarsg; fat 5.1g 8% DV; saturated fat 2g 10% DV; cholesterol 80.6mg 27% DV; vitamin a iuIU; vitamin cmg; folate 8.5mcg 2% DV; calcium 17.8mg 2% DV; iron 1.6mg 9% DV; magnesium 22mg 8% DV; potassium 332.4mg 9% DV; sodium 437.4mg 18% DV.