Grilled Rib Eye Roast

We started with a 3# Rib Eye Roast seasoned only with sea salt, black pepper and Jim Baldridge’s “Secret Seasoning.”
The gas grill was heated to a high heat and the seasoned roast was put on to sear both sides of the meat.
Rib Eye Roast on a hot grill to sear

The roast was brought to an internal temp of 150 degrees over indirect heat on the grill. Once pulled, it was allowed to “rest” for about 30 minutes before slicing.
Nice Bark!

Not too rare....

The meat had a wonderful flavor and texture & could possibly be the best Rib Eye I ever tasted. It was served with twice baked potatoes, fresh corn, ABT’s and moink balls.

Da Bomb!

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