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X-Planations: Yonkers' Peter X. Kelly On Grilling Steak

Ribeyes have a good fat to meat ratio so they have great taste.
Ribeyes have a good fat to meat ratio so they have great taste. Photo Credit: Peter X Kelly

YONKERS, N.Y. -- Memorial Day weekend marks the start of grilling season for me just as it does for most of you.

With so many celebrations graduations, holiday weekends, family vacations and great outdoor weather, the time to fire up the grills is upon us.

There's nothing more fun than a big fat steak grilled outdoors to the perfect doneness and there's no better steak to grill than a meaty ribeye cut three to four inches thick and well marbled.

Ribeyes have a good fat to meat ratio so they have great taste. I prefer a ribeye cut from the fattier end of the rack because it has more of that beefy flavor that steak eaters love but the front end is leaner if you prefer.

Ask your butcher to cut the steak at least three inches with the bone; the steak should weigh in between 35 to 40 ounces. This is enough for up to four people; more if it's part of a backyard buffet. I've included a recipe for the Cowboy ribeye we serve at my restaurants.

This recipe came about from my 2007 "Iron Chef" challenge against Bobby Flay in “Battle of the Grill."

Cowboy Ribeye Grilled Double Cut

  • 1  ribeye steak cut three inches, 32 – 40 ounce on the bone
  • 4 tablespoons brown sugar
  • ½ teaspoon cayenne pepper
  • Salt and cracked pepper


  • In a bowl mix cayenne and brown sugar.
  • Season steak on both sides with salt and cracked pepper.
  • Rub steak on both sides with brown sugar mix.
  • Let marinate in refrigerator for at least 12 hours, preferable 24 hours.
  • Bring steak to room temperature.
  • On an outdoor barbecue or grill char steak for three minutes on each side to a nice charred exterior, continue grilling while turning often for about six minutes for medium rare.
  • Let steak rest for 10 minutes before slicing.

Next Week: "Pondering the Chef Title"

This column is a continuing series by Chef Peter X. Kelly of Xaviars Restaurant Group which runs every Thursday.

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