Things You'll Need:
- one lip-on ribeye 12-15 lbs
- Worchestershire Sauce
- meat tenderizer
- meat thermometor
- one bottle zesty italian dressing
- Lawry`s Seasoned Salt
- your charcoal grill (I use a Weber)
- 5 lbs Kingsford charcoal-I recommend Kingsford only.
- lighter fluid
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Step 1
Prepare your meat by poking little holes into it with a fork. Apply meat tenderizer (a pretty good coat). After that soak your meat with Worchestershire. After that,pour on Italian dressing (don`t be shy with it).Now,shake a generous supply of Lawry`s Seasoned Salt. Let this set while you get your grill ready.
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Step 2
Use entire 5 lbs of charcoal into your grill. Soak well with lighter fluid. Let stand about 10 minutes. After that, light your fire. Let charcoal burn until all about three quarters ash color. Clean your grate off. Pull grate off and spray with non stick cooking spray.
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Step 3
Put grate back on the grill. By this time your meat is ready. Put your meat on the grill. Brown both sides. By this time you are ready to cover. Put lid on grill and make sure your vent cap is open all the way. Turn your meat about every 15 - 20 minutes. When you do this add more Italian and Worchestershire. Cooking time may vary depending on outside temperature. It usually takes 2-3 hours. Keep your meat thermometer close and check often. Cook your meat to 140-145 degrees and remove. This will be medium rare to medium. Let it set for about 10 minutes and slice. DELICIOUS!
