[Sid 6.7]

I love a good Ribeye. Pretty much my favorite cut of meat. No need to trim any fat off and I go for one with a good amount of marbling.



Be sure you bring your steaks to room temperature before doing anything. Take them out of the fridge 45 minutes to 1 hour before cooking.

For my marinade I pretty much eyeball the ingredients, so sorry I don't have exact measurements.

I start out with a base of Dr Pepper, about half of a 2 liter bottle. Some people use Coke, but for me Dr. Pepper is where it's at. When you're done, don't worry it doesn't taste like Dr. Pepper, it just has the faintest sweet taste, with a whiff of fruit.

Then I add a cup of olive oil, a cup of Dale's Steak marinade, few dashes of Lee & Perrin's, and a splash of lime juice and a few dashes of hot sauce.



On the steaks I rub in coarse fresh cracked black pepper, sea salt, and garlic powder (not garlic salt). I let it sit for about 10 minutes then drop them into the bowl of marinade and let them soak for 1.5 hours at room temp.

I take the steaks out and drain them good. Then I dust a little more salt, a lot of cracked pepper and something I found at Sam's Club called Steak Dust (awesome stuff).



I heat an oven to 475 degrees and an iron skillet on high. When the iron skillet is smoking hot, I drop the steaks on and quickly (45-60 seconds each) sear on both sides and on all edges. Transfer to glass casserole dish. Let the meat rest for about 5 minutes before placing it into the middle of the oven.

I usually cook mine for about 1 minute max per ounce (so about 11-13 minutes for that 12oz slab) for that med-rare/rare taste, and then pull steaks out of the oven, top it with a pat of soft butter, and place loose aluminum foil over the top of them and let them rest for 15 minutes to redistribute juices. It's very important to let them rest!



As an add-on, I usually roughly chop some vidalia and red onion and use the iron skillet I seared the steaks in to cook them.

Enjoy.