So, I got alot of messages via Facebook on how I cooked that huge 3 & 1/2 lb., 2 & ft long frenched bone rib eye steak, etc.
I seared it ,after seasoning w/ S&P & a drop of oil. Let it sit on the grill- don't move it! After approx 8 minutes , you can THEN turn & do the same. Then finish in the oven, depending upon your preferred temp. Cover with foil and let it REST!!!! Never cut right into any meat right after it comes off the grill or out of the oven. After a few minutes, your meat is tender & juicy!!!
Serve w/ classic sides of crispy panko onion rings that were marinated in buttermilk, and some traditional Hash browns, or a good baked potato with all the fillings, some creamed spinach, or my fave- roasted asparagus.
** Start w/ a nice jumbo shrimp or crabmeat cocktail- I like to serve a few different dipping sauces- classic cocktail sauce & a remoulade or wasabi mayo.
ENJOY!!
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