Grilled Cowboy-Cut Rib Eyes

WHY THIS RECIPE WORKS Oversized cowboy-cut rib eyes offer big, beefy flavor, but cooking the huge steaks all the way through while achieving a flavorful seared crust is challenging. We used a bare minimum of seasonings—salt, pepper, and oil—to highlight the flavor of the steaks. To cook them, we opted for a low and slow approach to start. To keep the fire burning long enough, we layered unlit coals under lit ones. We let the steaks come to room temperature before grilling to cut down on cooking time, and then slow-roasted the steaks on the cooler side of the grill until they were almost done. A quick sear over hot coals gave them a flavorful dark crust. See the sidebar that follows the recipe.

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.

2

(1¼- to 1½-pound) double-cut bone-in rib-eye steaks, 1¾ to 2 inches thick, trimmed

4

teaspoons kosher salt

2

teaspoons vegetable oil

2

teaspoons pepper

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 55 degrees, about 1 hour. Rub steaks with oil and sprinkle with pepper.

2A. FOR A CHARCOAL GRILL: Open bottom vent 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. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium-low and turn off other burner(s). Adjust primary burner as needed to maintain grill temperature of 300 degrees.

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, 10 to 20 minutes.

4. If using charcoal, slide steaks to hotter part of grill. If using gas, remove steaks from grill, turn primary burner to high, and heat until hot, about 5 minutes; place steaks over primary burner. 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 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.