But for me, the ultimate steak is the bone-in rib eye. The rib eye is cut from ribs six through twelve on the cow, between the loin and the shoulder. If you’re getting more than one bone in your ...

When the craving for a grilled steak hits, you might turn to relatively popular cuts like rib eye, filet mignon ... to those ...

Prepare a charcoal Weber for indirect grilling. The temperature inside the grill should be about 150°C ... Wrap the meat tightly in foil and rest for 30 minutes. Braai the rib-eye for 5 minutes on ...