Bone-in RibEyes

We are flying out to Bogotá, Colombia today but before we go, I want to share one last thing for National BBQ Month:

Ribeyes are my favorite cut of beef because in my opinion they have the most flavor.

And that has everything to do with the fantastic marbling:

Keep seasonings simple. I think I say that a lot but probably because it’s true.

Seriously, all you need for a quality piece of beef is salt and pepper:

If you are feeling fancy you can throw on some seasoned salt like I did.

Don’t be shy with the seasoning, though:

Give them a good dose. They can handle it.

Get your grill very hot:

Mine was about 1000F.

Toss on the Ribeyes and let them sear:

I love that sound.

Now flip:

This doesn’t take long at all if you like your beef medium-rare like we do.

Make sure you let the steaks rest for a few minutes before serving.

I made Goat Cheese Mashed Potatoes to go with our Ribeyes:

I can’t wait to tell you about those when I return from Bogotá.

Until then, have a happy and safe Memorial Day Weekend!