Brad and Sandra Gunn are the owners of The Culinary Stone. They have a strong sense of family, and feel cooking and preparing food as a family keeps an open line of communication. Brad chose this recipe “for its simplicity, and for those who can never seem to get their steak done right. Meat is a fabulous food and should be enjoyed as much as possible, while keeping its inherent flavor profiles.”
Grilled Bone-In Rib Eye
» 12 oz. Bone-In Rib Eye Steak
» Garlic Salt
» Black Pepper
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Sprinkle both sides of steak with salt and pepper. Let sit unrefrigerated 30-60 min prior to cooking. Pre-heat grill to as hot as possible (My grill reaches 700F). Seer Steak 3-4 min each side, depending on thickness of meat cut. Once seered, turn heat off, but leave steaks in grill for 5-10 min more. (Be sure to monitor internal meat temp with an appropriate meat thermometer to desired “done” status.)
Plate and serve!
As Featured In: Winter/Spring 2015