Rib Steak: A Year of Beef

Welcome to the second installment of our Year of Beef series! We had a lot of great feedback from last week’s recipe, which we were all really excited to hear!

Beef Diagram; RibThis week we’re going to grill up a couple of absolutely beautiful rib steaks! This delicious cut is located at the top of the rib primal portion of the beef (highlighted in yellow) and generally comes from the section of beef spanning from ribs six through twelve.

So what’s the difference between a Rib Steak and Prime Rib? Not a whole lot! When combined as a multiple Rib Roast section and roasted, it’s considered to be Prime Rib; but when each one section is sliced and then grilled, it becomes a bone-in rib steak.

This marinade recipe comes from the kitchen of my pal Tamzy Hopwood, who submitted it after last week’s O Bone Roast recipe! Tamzy is quite the cook, so I had no doubt what she was sending me would turn out phenomenal!

The last few day’s we’ve been busy moving different sets of expectant mother cows into their new “nursery” fields. It’s been windy, wet and cold—so the last thing I want to do after being out all day is come home and cook some extravagant meal. A recipe like this works perfect for our current schedule, because all I have to do when I get home is turn on the Traeger, and whip up some kind of side to go with it. And did I mention there are hardly any dishes to do?! Now that’s what I call winning!!

Rib Steak; Beef


1/3 cup low-sodium soy sauce

1/4 cup olive oil

1/3 cup fresh lemon juice

¼ cup Worcestershire sauce

1 ½ tsp garlic powder

3 Tb dried basil

1 ½ Tb dried parsley flakes

1 tsp course sea salt (if desired, not necessary)

Add all ingredients into a gallon-sized Ziplock bag. Add steaks to marinade mixture, refrigerating at least 8 hours, prior to cooking.

Since I knew I would be busy making lunches in the morning, I started marinating these the night before—which gave them almost 24 hours to immerse themselves into this mixture, prior to grilling.

Rib Steak; BeefI fired up our Traeger on high, and cooked each steak for 8 minutes per side. I decided to keep our meal pretty simple, so in between flipping steaks I whipped up a homemade Caesar salad and a few slices of garlic bread.

Rib Steak; Justin JarvisJustin claimed this was the best steak I’ve ever cooked, so I think we can officially consider this recipe to be a success! At first I thought he was just trying to be nice, but after I had a chance to dig into mine, I have no doubts his words were somewhat close to the truth.

Next week I’m planning on making up a pot of hamburger chili and cornbread, along with a fun little giveaway, so be sure to stop by!

Categories: Beef, Blogging, Idaho Cattlewomen, Recipes