Sink your teeth into a perfectly grilled bone-in ribeye steak that boasts a mouthwatering crust and tender, juicy center. Our tried-and-true tested recipe ensures optimal results every time, with step-by-step instructions and expert tips to achieve the perfect doneness. Elevate your grilling game and savor the incredible flavors of these steakhouse-worthy ribeyes.
There are few things more satisfying than a perfectly grilled bone-in ribeye steak. With its juicy, tender meat and rich, beefy flavor, this cut of meat has become a favorite among steak lovers everywhere. Whether you’re grilling up a special occasion dinner or simply treating yourself to something delicious, there’s no denying the allure of this perfect steak recipe. But how do you achieve that perfect sear on the outside while keeping the inside juicy and flavorful?
Ingredients
For the grilled ribeyes
- ▢ 3 lbs Bone in ribeye steaks 2 steaks, around 1 1/2lbs each
- ▢ Oil neutral cooking oil like avocado is best
- ▢ 1 tbsp salt
To serve:
- ▢ compound butter
- ▢ parsley minced
- ▢ freshly ground black pepper
- ▢ flakey sea salt
Instructions
Prep the grill
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Start by setting your charcoal grill up for a two-zone fire by pouring lit charcoal on one side of the grill.
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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.
Prep the steaks
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Meanwhile, take the steaks out of the package and pat dry with paper towels.
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Let them sit at room temperature while the grill preheats or about 30 to 45 minutes.
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Brush the steaks with a little oil and season liberally with salt on all sides.
Grill the ribeyes
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When ready to grill, place the steaks over the direct heat, the hot side of the grill, on the grill grates to sear.
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Use long tongs and be mindful of flareups as the fat in the ribeyes and the oil will cause them.
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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.
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If the steaks are getting too much heat, or causing too much fire, move them earlier when you are satisfied with the crust.
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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. 130℉ for medium-rare, 135℉ for medium.
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The exact ribeye grill time will depend on the thickness of your steak for how long it needs to finish over low heat.
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Using the tongs, hold the steaks to sear the fat cap along the edge before transferring to a clean cutting board to rest.
Rest and serve
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Top the bone-in ribeyes with homemade compound butter and tent them with foil to rest for 7 to 10 minutes.
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To slice, carve the steak from the bone, remove the rib cap, and slice before slicing the ribeye into strips against the grain.
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Garnish with freshly minced parsley, pepper and flakey salt to serve.
