I was gifted this nearly 3” American Wagyu “cowboy” ribeye. I am cooking it tonight.
I am considering either on my cast iron flat top that covers my entire covered grill, or directly on the grill grates. I am planning to sear/roast or roast sear in its own fat.
What say you, on the grill grates or on the flat top?
I look forward to your input. Brad
Edited by - rinemb on 10/12/2025 05:44:10
Can’t wait to see it!!!
Slammer!!!
Looks big enough to feed a family of about 7 or more!
You can't loose ..... imo..
Liz dose a thing with olive oil..n a smokin HOT...cast irin grittle..
She rubs the oil on the meat only..
N seasons..
We like montreeall.. n dirty bird rubs..
Oh...
N...DIBs! ...on the bone... ! :0)
Edited by - STUD figmo Al on 10/12/2025 12:23:10
quote:
Originally posted by rinembI was gifted this nearly 3” American Wagyu “cowboy” ribeye. I am cooking it tonight.
I am considering either on my cast iron flat top that covers my entire covered grill, or directly on the grill grates. I am planning to sear/roast or roast sear in its own fat.
What say you, on the grill grates or on the flat top?
I look forward to your input. Brad
You cookin....yet?
Can't wait fer the pics...of dinner... :0)
Edited by - STUD figmo Al on 10/12/2025 12:25:03
Steak was put on salt and pepper with bit of secret rub, secret from Marilyn, about noon. Now it is resting at room temp. I spent the afternoon regulating my newish flat top temp and cool(er) side. Marilyn made a compound butter with our garden herbs earlier. I will have our guest daughter make a Bella mushroom sauce, of which I have prepped all of the ingredients. Marilyn made poached pears and will cook the yellow wax beans. I will cook the S&P crusted potatoes. We shall see, eh. Brad
Pics posted on FF. Brad
