Choose the fattest Ribeyes you can find. Let them age for a week in the frig. Marinate them well with Lee and Perrins Worcestershire sauce over night. Grill on charcoal on a very hot grill 400+ degrees. Add some pecan wood chips. About 2 minutes per side flip only once. This is my favorite way to cook Ribeyes, yet I'm always trying new ways to cook them.
side note: always let your meat come to room temp before putting it on the grill.
side note: always let your meat come to room temp before putting it on the grill.
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