Preheat your grill to 500 degrees.
If you’re not using a grill, grab a cast iron pan and heat to medium-high.
Rub the ribeye with olive oil then generously sprinkle The Butcher’s Market House Seasoning onto both sides of the meat. Place onto the grill or cast iron and cook to an internal temperature of 125 degrees.
You’ll want to take the temperature by placing the thermometer into the thickest part of the steak. A yummy crust should caramelize on the meat.
Take the steak off the grill or cast iron and let it rest until it reaches 130 degrees (Pro-tip: Let one of The Butcher’s Market flavored compound butters melt on the steak while it rests).
Carve the bone off the meat and enjoy your Bone-In Ribeye Steak of the Month!
