Grilling Tips

by Richard Wachtel


Omaha Steaks Private Reserve® Bone-in Ribeye Cowboy Steaks

There are a lot of great cuts of beef, but among my favorite is the Ribeye, also known as a cowboy steak or Delmonico steak. For those who aren’t too familiar with it, a rib steak is taken from the rib section with the bone intact. Specifically, in the United States, the term of “ribeye” is used for a rib steak with the bone removed, however, these steaks can come bone-in as well.

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Sides to Pair with Private Reserve Bone-in Frenched Ribeyes

Omaha Steaks Private Reserve Bone-in Ribeyes come “Frenched,” a term used for the cleaning of the meat away from the bone so that it is exposed. This is done strictly for aesthetic purposes; you might be more familiar with lamb chops being “Frenched.” Now that we have some of the basic terms out of the way, let’s get down to how to cook them!

The length of time you cook them will be dependent upon how thick they are and how you like them done. The method I’m going to teach you is a two-zone method for a charcoal grill. Refer to the Omaha Steaks Private Reserve Cooking chart below to help you find the exact times for the doneness you like – times will be the same for a gas grill.

Note: The bone provides a lot of great flavor to the steak, but keep in mind that it will absorb a lot of the heat from the grill, thus, the meat around the bone will cook slower than the rest of the steak.

The first thing you need to do with your grill is set up for two-zone grilling, meaning that one part of the grill (zone) should be nice and hot with coals beneath, and the other zone should not have coals beneath. For gas grills, preheat your grill to high, then reduce to medium heat prior to cooking.

Once the grill is ready, place the ribeye on the grill grates above the heated coals for just a few minutes. This will give the steak a nice sear. After the searing is complete, place the steaks on the other side of the grill where it is warm and cook until you reach your desired doneness. After enjoying the steak, I love using the bone to create some amazing flavored beef stock!

For more information on preparing Private Reserve products, including these Frenched Ribeyes, see the Omaha Steaks Privates Reserve Preparation Guide.

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About the Author

Born and raised in Long Island, New York Richard Wachtel has developed a passion for all things about barbecue and grilling and sharing this love with the world through social media, digital marketing and blogging about his cooking adventures on his website Richard has interviewed the top names in barbecue and grilling such as four-time BBQ Grand World Champion Chris Lilly, and other world class pitmasters such as Myron Mixon, Melissa Cookston, and Tuffy Stone... just to name a few. In addition, has become a BBQ authority for media outlets and has been citied in many online publications such as: Yahoo News, and USA Today’s Men’s Health. Rich lives just outside the nation's capital in Virginia with his wife, and #1 tastetester - his beagle, Cooper.

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