Thick-cut Rib Steaks, also known in some parts as bone-in Ribeye steaks, scotch fillets, or some even call ’em Cowboy Steaks, are grilled up at the Pit. And it’s quick and easy to serve them up tender and juicy, as demonstrated by the BBQ Pit Boys.
“wow thats amazing! nothing better than a mega steak cooked just right over some lump coal with a baked tater and some shrooms with butter and onions and some bacon to!just so happens im about to do this right now . every saturday afternoon i cook steaks! today i got beef tenderloin! and im gonna do it with olive oil ,garlic, roto roast from char-crust and some white pepper pinch of kosher salt.” – GRILLBUOY101