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Rib-eye’s on the Grill Recipe

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This recipe for Rib-eye’s on the Grill, by , is from Barbecue Bob, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
BBQ Bob
Added: Saturday, November 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-14oz to 16oz steak per person
1-bottle of Moore’s, Dales, or favorite beef marinade
Coarse ground black pepper
Melted butter

Directions:
Directions:
Marinate steaks for 4 to 6 hours before grilling.
Pre-heat grill somewhere between 650° and 750°.
As soon as you place steaks on grill, sprinkle black pepper liberally on to steaks.
Rare steak- 2 minutes per side*
Medium rare- 4 minutes per side
Medium- 6 minutes per side
Medium well- 7 minutes per side
Well- 8 minutes per side

*These times are based on one-inch thickness, around 700°. When you remove steak from grill, immediately brush on hot melted butter to seal in the moisture. Always have sharp steak knives, and if you use any type of sauces (mushroom, béarnaise, horseradish), do not apply before serving.

Personal Notes:
Personal Notes:
The Evolution from Bakery Bob to BBQ Bob

As a young adult I mostly lived in apartments until Linda and I got married. Some apartments allowed a charcoal grill, and others didn’t. One of my buddies was a welder, and had access to 50 gallon drums and stainless grates. We built a grill one summer, and that little baby cooked more than a ton of ribs in it’s lifetime. After getting married and going to work in retail management, there just wasn’t time for charcoal grilling anymore. We got a gas grill around 1977, and may I say the first ones were more of a gas torch, than a gas grill. There was no such thing as low and slow. When you put meat on those babies, you better have a pitcher of water in one hand and tongs in the other. Gas grill lovers today rave about the high heat grills you can sear your steak on…back then it was practically an open flame that you could burn a steak on. Grilling and smoking has come a long way in the last 30 years. There is now at least 10 to 12 hours of television a week dedicated to teaching individuals how to cook on a gas grill or charcoal and wood smoker. Every week there are regional and national grilling competitions. When you go to the book store, the grilling and barbecue section is twice the size of diet and nutrition. We are in love with outdoor cooking. With the latest sensation, “outdoor kitchens”, grilling has been taken to a whole new level. The first home my wife and I built was about 1600 square feet in the early 80s, and we paid about $63,000 for it. I see people every day spending $70,000 plus on an outdoor kitchen. It has become a phenomenon, and I’ve been glad to be part of it. Part of my job includes spending about 1/3 of the year demonstrating barbecue grills. It doesn’t get much better than that.

 

 

 

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