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I usually cook rib steaks like this.Let it stand at room temp 30-60 minutes.Lightly put on some seasoning on both sides and rub in.(I use Club House Montreal Steak seasoning). I turn my BBQ on high and leave it high.I put some bacon fat on the rocks so to have a descent flair up.The steak goes on and is engulfed in flames for 3-4 minutes then I flip and do the same.Lid is open on the BBQ.With a minute left I lightly brush on Bullseye Original BBQ sauce and it is good to go. The outside looks well done but the inside is medium rare top to bottom.Equal consistency. I top with sauteed mushrooms,onions and green peppers.
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