There is nothing like a grilled rib-eye. I think it is the most orgasmic of dining experiences. Juicy, tender, beefy. All this may need is a bacon wrapping; you know, to make it more healthy and delicious! Well, pair a good rib-eye with a baked potato and a great salad and I am in heaven.

I am somewhat spoiled when it comes to my steak. After tasting the best that Lobels has to offer, and a few Wagyu beef adventures, I cannot eat a normal supermarket bought steak and be happy. But, one cannot be a Lobels steak eater with the frequency that I like and still be financially solvent. That is, unless you roll like that. Me, I ain’t blingin’ like that. I have to think about retirement and the light bill.

Fortunately we can indulge in a really tasty steak from time to time. I’m talking dry-aged, well marbled, and no shipping costs. From where you ask? Why from Whole Paychecks of course! That’s right kids, WF has really good dry-aged, grass fed, no hormone, beef. And you know what? They will sell it to you. For a premium. This is not cheap, but to me it is equidistance between a $52 Kobe steak in a restaurant and buying online from Lobels or Niman Ranch. For about $21/lb, I can get a really beefy rib-eye. Believe me, if you have not had a dry-aged steak, you are missing out on the most buttery, beefy, steak evar!

Why the rib-eye? For me it’s all about the marbling. The rib-eye has the most, in my opinion. That marbling, well okay, fat, renders when cooked and creates a juicy specimen that is just perfect at 140-145 degrees-f, or medium rare.

I’ll tell you how I like to make this. I always buy my steaks the day I am going to cook them. That is when I am buying local. I salt and pepper them on both sides and let them sit for about an hour to come to room temperature. Do not worry about the salt and loosing juice. After about 20 minutes the steak will absorb any liquids that it expelled pulling the seasoning in with it. Meanwhile I prep my grill to about 550 degrees-f or higher if it’ll get there. That is a lot of hardwood, but mesquite hardwood charcoal is the best for steak. I just purchased a gas grill, my first one, this past weekend, but that is another story coming soon.

Put the steaks on the grill and let them hiss at you for about 60 seconds then give them a quarter turn to create some aesthetically pleasing grill marks. Let them cook for about 4 minutes, depending on thickness, then turn. Do the quarter turn thing again. Let them go another 3 minutes. Then move the steaks off of the fire to a part of the grill where they can receive indirect heat but no direct flame. Close the lid and let them cook until your desired temperature but never well done! Let the steaks rest under foil for 5 minutes.



The garlic butter is really easy. Take some butter, about 1/2 stick, at room temperature, add to it, one tablespoon chopped parsley, and 2 cloves of chopped garlic. Top the steak and enjoy.