COOK’S CORNER: Grilled cowboy-cut rib eyes

Great Barrington — It may be winter (Not a very cold one is it?) But you can still light up your grill and create delicious fare with that wonderful outdoor flavor.

Today, I’m grilling 2 cowboy rib-eye steaks to celebrate my 73rd birthday and my 48th year grilling.

Here’s how:

Grilled Cowboy-Cut Rib Eyes

(On a charcoal grill)

Serves 4 to 6

Don’t start grilling until the steaks’ internal temperatures have reached 55 degrees. Otherwise, the times and temperatures in this recipe will be inaccurate.

You will need a wire rack and a rimmed baking sheet for this recipe.

Ingredients:

2 double-cut bone-in rib-eye steaks 2 to 3 inches thick, trimmed

4 teaspoons kosher salt

2 teaspoons vegetable oil  (I use high temp avocado oil)

2 teaspoons pepper

OR  

2 tsp ground fennel

1 tsp dried rosemary

½ tsp. cracked black pepper

½ tsp. coriander seeds

½ tsp. Guajillo chili powder                                                                                        

1 tbsp. Kosher salt

1. Set wire rack inside rimmed baking sheet. Pat steaks dry with paper towels and sprinkle all over with salt. Place steaks on prepared rack and let stand at room temperature until meat registers about 55 degrees, about 1 hour. Then rub steaks with oil and sprinkle with pepper.
2. On your charcoal grill open bottom vents halfway. Arrange 4 quarts unlit charcoal briquettes in even layer over half of grill. Light large chimney starter one-third filled with charcoal briquettes (2 quarts). When top coals are partially covered with ash, pour evenly over unlit coals, a technique called the Minion method  or top down method that creates a longer-burning fire by pouring lit briquettes on top of unlit briquettes.

Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.

3. Clean and oil cooking grate. Place steaks on cooler side of grill with bones facing fire. Cover and cook until steaks register 75 degrees, 10 to 20 minutes. Flip steaks, keeping bones facing fire. Cover and continue to cook until steaks register 95 degrees, another 10 to 20 minutes.
4. Slide steaks to hotter part of grill. Cover and cook until well browned and steaks register 120 degrees (for medium-rare), about 4 minutes per side. Transfer steaks to clean wire rack set in a rimmed baking sheet, tent loosely with foil, and let rest for 15 minutes. Transfer steaks to carving board, cut meat from bone, and slice into ½-inch-thick slices. Serve.