Ribeye Grilling Steak

I think I’ve figured out how to get a nice tender juicy steak on the table and into my belly!! You’ve all heard me complain at the table that I didn’t like the meat for several (and real) reasons! Tonight was different.

This was a 2.5 inch ribeye. Greg seared it on the BBQ (so I didn’t mess up my stove AGAIN…) Then onto the cast iron griddle and into the oven for 1 hour at 250. I took it out when the meat thermometer said 145. Wrapped it in tinfoil for 20 minutes while the vegetables finished.

Wa la! Finally a ‘meat’ meal I’m proud of.