BarbecueWeb.com Grillmasters
have some 'tips and tricks' to
help you easily serve up the
'best steak anywhere' bar
none, the Rib Eye steak. Why
the Rib Eye? The Rib Eye
steak, or ribeye, also known
as the Delmonico or Scotch
Fillet (Australia), is a beef
steak from the small end of
the rib roast. When the Rib
Eye section of t
more

BarbecueWeb.com Grillmasters
have some 'tips and tricks' to
help you easily serve up the
'best steak anywhere' bar
none, the Rib Eye steak. Why
the Rib Eye? The Rib Eye
steak, or ribeye, also known
as the Delmonico or Scotch
Fillet (Australia), is a beef
steak from the small end of
the rib roast. When the Rib
Eye section of the beef is cut
into steaks, it is one of the
most popular, tender and
juiciest steaks available.
This is because the meat from
the rib section is tender and
fattier or 'marbled' more than
most other parts of the steer.
This extra fat makes Rib Eye
steaks and roasts especially
tender and flavorful. The Rib
Eye steak is usually served
bone-in, particularly at high
quality steakhouses -the extra
moisture and fat alongside the
bone enhances the flavor. So
get yourself some 1 to 11/2 lb
and 11/2'-2' thick Rib Eye
steaks --and then go 'fire up'
that BBQ grill of yours -it's
time for some real S T E A K
On The Barbecue. And be sure
to check out more easy and
delicious recipes from the
Barbecue Web on YouTube,
Google Video, or at
BarbecueWeb.com

Category Film & Animation

Tags eye, grill, bbq, recipe, steak, charcoal, recipes, barbecue, weber, rib