Thick-cut cowboy ribeyes cooked the way West Texas ranchers did it — straight over a mesquite fire. No gimmicks. No marinades. Just salt, pepper, and flame. Recipe 👇 🥩 Cut: 1.5–2” bone-in cowboy ribeyes — @slickhorn_ranch 🧂 Seasoning: @diamondcrystalsalt 16-mesh black pepper 🔥 Grill: Direct over blazing hot mesquite coals, 2–3 min per side — @spider.grills 🌡️ Finish: Move to moderate heat, cook to 130°F (medium-rare) 🧈 Rest: 10 min, top with herb butter 💭 Old School Truth: Ranchers used w
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Thick-cut cowboy ribeyes cooked the way West Texas ranchers did i…
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