Game Tip: Don't forget to drink...
Ingredients:
1 to 11/2 lbs. each (1”-2” thick) Rib Eye steaks
One large sliced Sweet onion
Diced Scallion or green onion
Diced celery
Olive oil
Salt and Pepper
Why is the Rib Eye Steak one of the most popular steaks on the grill? The Rib Eye Steak, or Ribeye, (also known as the Delmonico or Scotch Fillet (Australia)), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most tasty, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or "marbled" more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. Try to get the Bone-In "first cut of rib" for an extra special Rib-Eye that only a seared steak-bone can give you.
