July Griller's Special

Four reasons to celebrate July: food, family, fun, and freedom!! Plan your 4th of July celebration with the July Griller's Special! 

What's Included:

  • (5) 1lb packages of Fajita Beef. (unseasoned)
  • (6) Packages of "Pub Style" Beef Patties. (2 patties per package)
  • (4) Bone-In Ribeye's (Approx. 16oz)


The best steak doesn’t need a lot to taste great.

  • JT2 Bone in ribeye steaks
  • Oil – neutral cooking oil like avocado is best
  • kosher salt
  • freshly ground black pepper


When it comes to how to grill a steak, it doesn’t get much better than charcoal and a classic ribeye.

  • Start by setting your charcoal grill up for a two-zone fire by pouring lit charcoal on one side of the grill. Cover the grill with the lid and adjust the air vents to get the grill temperature up to sear at high heat, around 450 to 500 degrees F.
  • Meanwhile, take the steaks out of the package and pat dry with paper towels. Let them sit at room temperature while the grill preheats or about 30 to 45 minutes.
  • Brush the steaks with a little oil and season liberally with salt on all sides.
  • When ready to grill, place the steaks over the direct heat, the hot side of the grill, on the grill grates to sear. Use long tongs and be mindful of flareups as the fat in the ribeye's and the oil will cause them.
  • Sear the steak for two minutes, then, using long tongs, rotate the steak 90 degrees and continue to sear for another two minutes to get a nice char. If the steaks are getting too much heat, or causing too much fire, move them earlier when you are satisfied with the crust.
  • Then flip the steaks and transfer them to the grill’s cooler side (indirect heat), and cover the lid, cooking until the steaks reach your desired internal temperature with an instant-read thermometer. The exact ribeye grill time will depend on the thickness of your steak for how long it needs to finish over low heat.
  • Using the tongs, hold the steaks to sear the fat cap along the edge before transferring to a clean cutting board to rest.
  • Tent the Ribeye's with foil to rest for 7 to 10 minutes.
  • To slice, carve the steak from the bone, remove the rib cap, and slice before slicing the ribeye into strips against the grain. Garnish with freshly minced parsley and a pinch of salt and pepper.

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