Rib Eye

Although you’ll often find me BBQ’ing in the middle of winter, I can’t help but get excited when the weather starts warming up.  And, with all this excellent weather we’ve been having, I have been a grilling machine.  Nothing beats a BBQ charred piece of meat on a sunny afternoon.  So, for today’s post, I’m going to talk about how I make a Rib Eye.

Now, I know a lot of you purists out there are cursing my name right now because I’m using something other than salt and pepper to season a Rib Eye.  If you’re one of those people, I’ll tell you right now, don’t knock it ’til you’ve tried it.  I say this only because I used to think like you.  Actually, even after I started using Arty’s Party Rub on things, I still was hesitant to put it on a good piece of steak.

After countless people telling me how good Arty’s Party Rub was on steak, I couldn’t hold out any longer.  I went out to the store and I got a nice, 1in thick Rib Eye Bone In and went to town.  And holy smokes was it delicious! Not only did you get the delicious flavor that the Rib Eye provides, but it was enhanced to a whole new level! I was not only happy, but impressed as well.

The day I put Arty’s Party Rub on a Rib Eye was the day I knew I had made the ultimate all seasoning.  If you get a chance to try out the Rib Eye with Arty’s Party Rub or if you have any other recipes you can’t find on my website then let me know or like at the bottom!

Rib Eye



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  • BBQ
  • Tongs


  1. Bring the BBQ to a medium high heat.
  2. Place the Rib Eye on the grill
  3. Cook until desired doneness flipping once.
  4. Eat the ribeye.

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