Ribeye is one of the more flavorful cuts of beef due to the fact it comes from the upper rib cage area, which does not support much of the cow’s weight, nor does it have to work hard or exercise. Its marbling of fat makes this very good for slow roasting, and it also goes well on a grill cooked to any degree.

Read all about the ribeye steak on the Ribeye cut Page

This 12 oz  ribeye steak comes from a Black Angus. I chose this type of beef because of  tenderness and flavor. It is a steak that contains more fat than most other steaks.

The cooking of your Ribeye steak

• Heat up your Barbecue (or grill) until really hot
• Grease the ribeye steaks lightly with oil to prevent them from sticking to the cooking grid. Season to taste with salt and pepper.
• Serve with a baked potato and garnish with a spring onion.

Grilling a ribeye steak is an art that requires patience, accuracy, and a dash of culinary finesse. This delectable beef cut, known for its rich taste, can be turned into a mouthwatering masterpiece with the right approach. Whether you’re a chef or a home cook aiming to impress, understanding the intricacies of preparing and cooking a ribeye steak is crucial. From choosing top-notch meat to perfecting the sear and achieving the desired level of doneness, each step plays a role, in enhancing this timeless dish. Come along as we uncover the secrets to crafting a ribeye steak that is tender, juicy, and brimming with flavor, guaranteeing a dining experience every time.