Rib eye is hands-down my favorite steak and a great one for the grill. The marbling in a rib eye makes it juicy delicious and pretty hard to overcook – at least from a dried out point-of view. Personally, I think it is at it’s best when cooked to the rare-side of mid-rare, however, it is still juicy and delicious when cooked to medium plus. You’ll have to watch out for flare-ups – a small sacrifice for all that well-marbled flavor! If flare-ups do occur, simply move them over to a cooler part of the grill.
The sauce is going in the books as a go to for all things beef. It is too easy to make and tastes amazingly like Bearnaise without the worry of breaking or holding butter sauce. I’m imagining a steak and eggs breakfast maybe with some grilled asparagus…….