Grilled Cowboy Ribeyes

June 2019 View more

This bone-in ribeye with Gorgonzola garlic butter is perfect for a Father’s Day celebration. Ask the butcher for a cowboy or tomahawk cut, where the rib bone is “frenched,” for a trendy and attention-grabbing plate for Dad.

Yield: 4 servings

Gorgonzola Garlic Butter
8 ounces unsalted butter, room temperature
8 ounces Gorgonzola cheese, fine crumbled
1 tablespoon minced garlic
1 teaspoon garlic salt
4 tablespoons fine cut chives

  1. In mixing bowl, combine all ingredients.
  2. With plastic spatula, fold mixture until fully mixed.
  3. Reserve at room temperature, or refrigerate for later use.

Bone-in Ribeye
4 20-ounce cowboy cut ribeye steaks
3 tablespoons Kosher salt
1 tablespoon course ground
black pepper

  1. Take the steaks out of the refrigerator and let sit for 20 minutes to let the fibers relax.
  2. Preheat the grill on high heat for 15 minutes, covered.
  3. Mix kosher salt and freshly ground pepper together and apply on both sides of each steak. Kosher salt has the optimum crystal size for absorption. Cover evenly—don’t be shy.
  4. Place the steaks on grill. Cook for 4 to 5 minutes until fully caramelized, flip over and repeat.
  5. Remove from heat and—most importantly—let rest for 5 to 10 minutes. After resting, the steaks can be flashed on grill to warm.
  6. Remove from grill, top with Gorgonzola garlic butter and serve.

Recipes courtesy Sullivan’s Steakhouse executive chef Karl Benko.

Photo courtesy Sullivan’s Steakhouse