The Guitar Steak – – Karl’s Grill Rub (see recipe link below), steak (bone-in ribeye), Ask your butcher for a bone-in ribeye with long Frenched rib bone. This is truly a treat for a special occasion. ; Rub the ribeye on all sides liberally with Karl’s Grill Rub. Let stand at room temperature for about 15 minutes. Meanwhile, pre-heat the outdoor grill on high heat.; Plan to babysit your thick ribeye on the grill. It will cook about 30 minutes depending on the thickness. Prepare to use an instant-read meat thermometer to ensure desired doneness.; Place the rubbed ribeye on the hot grill. Let it sear for grill marks. Then quarter turn for cross-hatch grill marks. Now reduce the heat to roast on the first side until internal temperature is about 85 degrees F.; Now crank up the heat high again. Flip the steak to the other side and sear for grill marks. Quarter turn again for cross-hatch grill marks. Reduce the heat again to roast until 10 degrees F shy of desired doneness. We prefer our steak rare, so we removed it from the grill with an inside temperature of about about 130 degrees F.; Place the grilled steak on a cutting board. Cover with aluminum foil and let stand for about 10 minutes to finish cooking and cool slightly.; Serve with onion rings and a big green salad.; – Related recipe:

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