Grilled rib eye (delmonico)

1. 1

   ["First things first.", "For a great tasting steak you need a great cut.", "I like to use a 1 and a 1/2 inch thick delmonico (rib eye) cut with a nice marbling in the flesh.", "Also it really helps a ton if you let your meat become room temp before cooking.", "Don't be afraid of letting your raw steaks set out for an hour.", "Go ahead and fire up your grill or broiler.", "Set it to 500 or high.", "Seasoning the beef.", "I like to use montreal steak seasoning, thyme and rosemary for my ""crust.""

* Per serving · 4 servings · Values may vary.

No additional tips available.