RIB EYE

2/5

5 minutes

30 minutes

4-6

Rib Eye is the undisputed king of cuts—richly marbled, intensely flavourful, and built for slow, open-fire cooking. Hung on grill hooks with the cap facing up, this method delivers a melt-in-your-mouth texture that only true wood-fired technique can achieve. Accompanied by flame-roasted corn, carrots, and stuffed peppers, this rustic approach turns every side into a showstopper. For a final indulgent touch, grilled provolone melts into a golden crown of savoury bliss. It’s primal, refined, and utterly irresistible. Read the full recipe and bring fire-cooked elegance to your next feast.

INGREDIENTS

Rib eye cut

OPTIONAL SIDE DISH: 
Carrots
Corns

FOR THE STUFFED PEPPERS:
1 red bell pepper
2 eggs
shredded cheese to taste

PREPARATION

1. Hang the rib eye on the grill hooks to give it a slow cook. Hang it with the rib eye cap facing up. 
   
2. Keep the fire going at all time. Use the poker and shovel included in your TAGWOOD grill.
   
3. It is always a good idea to have veggies as side dish. Grab some carrots and corn and cook them on the main grate, on medium heat. 
   
4. You can also add stuffed peppers. Grab one red bell pepper, cut it in half, and stuff with one full egg and some cheese on top. Cook it on the main grate on medium heat, until the egg is fully cooked. 
   
5. Take advantage of the warming rack by cooking some provolone cheese, too!
   
6. Everything is ready to be served. Enjoy! 

🔥 Witness steak perfection! Watch our RIB EYE recipe video and learn how to fire-cook this masterpiece with all the gourmet sides. Your grill deserves this!