Ribeyes

My husband and I love to grill ribeyes.

Since it's been HOT this summer,

this recipe from offthemeathook seemed very enticing.

For this recipe, you'll need:

coarse salt

pepper

Ribeyes

We bought thin cut ribeyes.

Let them sit out for one hour with salt on both sides.

 They will look like this:

 Rinse off all salt and dry meat with a paper towel.

 Preheat your pan as hot as you can get it.

Sear the fatty edge.

 Add a little pepper to each side and continue cooking.

 Cooke for 10-15 minutes, remembering to flip.

If your meat starts looking dry, the recipe calls for adding a little butter to your skillet.

I didn't need to do this step.

 After 10-15 minutes.

Let meat stand in pan for 10 minutes.

 Plate and serve.

These had a really good flavor.

Tips:

The next time I'd cut the salt down b/c you don't need as much as the recipe says.

I like my meat WELL DONE so I'd go for 15-20 minutes.

I think this recipe will get more use when grilling season is over

and cooking indoors is more enticing.