Grilled Bone In Rib Eye Recipes

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GRILLED BONE-IN RIB EYE



Grilled Bone-In Rib Eye image

Let it rain with the kosher salt-for the best flavor, you want to season these simple steaks really well before they get grilled. Great with Garlicky Harissa or Charred Tomatillo Chermoula.

Provided by Samin Nosrat

Categories     Bon Appétit     Summer     Grill     Grill/Barbecue     Steak     Beef     Dinner

Yield 8 servings

Number Of Ingredients 3

3 (2-inch) bone-in rib-eye steaks (about 2 pounds each)
Kosher salt, freshly ground pepper
Flaky sea salt (for serving)

Steps:

  • The night before you plan to cook the steaks, pat dry with paper towels and put on a wire rack set inside a rimmed baking sheet. Season generously with salt and pepper and chill, uncovered, until about an hour before you want to cook your steaks. Pull steaks from the refrigerator and let sit on your counter at room temperature.
  • Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill steaks over direct heat, turning, until nicely charred, about 4 minutes per side. Move steaks over indirect heat and continue grilling, turning halfway through, until browned all over, about 4 minutes per side. Using tongs, hold a steak perpendicular to grill and sear bone side and fat-cap side of steak to render out some of the fat, about 2 minutes per side. Repeat with remaining steaks. Insert an instant-read thermometer into the thickest part of steaks; if it registers 120°F for rare (steaks will carry over to 125°F, or medium-rare, as they rest), they're done. Continue to cook over indirect heat if needed-another 2-4 minutes should do it. Transfer to a cutting board; let rest 20 minutes before slicing against the grain.
  • Arrange sliced steaks on a platter and sprinkle with sea salt.

GRILLED RIBEYE



Grilled Ribeye image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 5

4 18-oz. bone-in ribeye steaks
3 tablespoons salt
1 tablespoon pepper
1 tablespoon granulated onion powder
1 tablespoon granulated garlic powder

Steps:

  • At LongHorn Steakhouse, we recommend a char-grill for bone-in steak like our Outlaw Ribeye®. If grilling outdoors, clean and spray oil your grill, heat to 550 degrees F. If grilling indoors, preheat saute pan or indoor grill to high heat. Season ribeye steaks with salt, pepper, granulated onion powder and granulated garlic powder. Place seasoned steaks on grill. Grill to your desired degree of doneness. Make quarter turns to get diamond marks. Remove steaks from grill. Plate each steak and enjoy! Degrees of Doneness: Rare: 95-105 degrees. Cool red center. Medium Rare: 115-125 degrees. Warm red center with a hint of pink. Medium: 130-140 degrees. Warm pink center. Medium Well: 150-160 degrees. Some pink in the center. Well: 165-175 degrees. No pink, cooked all the way through.

GRILLED BONE-IN RIB-EYE WITH GRILLED CORN AND TOMATO SALSA



Grilled Bone-In Rib-Eye with Grilled Corn and Tomato Salsa image

This recipe is sponsored by Walmart. The char from the grill is the ultimate way to bring the steakhouse vibes to summertime. Take care to clean your grill and preheat before grilling. These small steps make a huge difference in dinner! After brushing your grill clean, use worn kitchen towels soaked with a little canola oil and rub down the grill so the meat doesn't stick when you cook it. For quicker preheating, close the grill lid to capture the heat. The other important tool for grilling? Good salt. Use kosher salt to season your meat and have a small amount of flaky bigger sea salt on hand to sprinkle at the end. It's not only the flavor but also the texture of the salt that will make your steak stand out and stand UP to any steakhouse steak. This tomato and corn salsa is a summer greatest hit and a perfect match for steak. There is no way anyone won't devour it! Make and eat it (without ever storing in the fridge) freshly assembled and still warm. Like it super spicy? Add thin slices of fresh jalapeno and a few dashes hot sauce.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 20

2 bone-in rib-eye steaks (about 1 pound each; 1 to 1 1/4 inches thick)
1 to 2 tablespoons canola oil, for oiling the grill
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
2 medium shallots, thinly sliced
2 tablespoons Dijon mustard
Zest and juice from 1 small lemon
2 tablespoons Worcestershire sauce
Flaky sea salt, such as Maldon
1 to 2 tablespoons canola oil, for oiling the grill
6 large ears fresh corn, husks and silks removed
6 medium Roma tomatoes, halved lengthwise
1 bunch scallions (7 to 8), ends trimmed
6 tablespoons extra-virgin olive oil
Kosher salt
1 teaspoon chili powder
2 tablespoons balsamic vinegar
Zest and juice from 1 large lime
1 tablespoon honey
1/4 cup fresh cilantro leaves, chopped

Steps:

  • Get ready: Remove the steaks from the refrigerator about a half hour before you are ready to cook. Preheat the grill on high.
  • The steak: Lightly oil a kitchen towel with canola oil and oil the grill. Season the steaks generously on both sides with kosher salt and pepper. Place a cast-iron skillet to heat on the side of the grill. Place the steaks directly on the hottest part of the grill and char 3 to 4 minutes. Rotate the steaks a half turn and char another 3 minutes. Flip the steaks and char another 3 minutes on their second side. Move to indirect heat and cook to desired doneness, about 5 minutes for medium rare. Put the steaks on a tray with a fitted rack to rest.
  • The quick shallot sauce: Add the butter and shallots to the skillet with a splash of water and cook until the shallots are translucent, 1 minute. Add the mustard, lemon zest and juice and Worcestershire sauce. Stir and taste for seasoning. Add water if you would like the sauce to be a bit thinner. Place the steaks on a serving platter, spoon the sauce over the top and sprinkle with sea salt.
  • Grill the vegetables: Lightly oil a kitchen towel with canola oil and oil the grill. Brush the corn, tomatoes and scallions with about 2 tablespoons of the olive oil and sprinkle with kosher salt. Arrange everything in a single layer on the hottest part of the grill and rotate every few minutes so they are charred on all sides, 8 to 10 minutes. Leave the corn on a little longer than the tomatoes and scallions. Remove from the grill and cool.
  • The salsa: In a large serving bowl, whisk together the remaining 4 tablespoons olive oil with the chili powder, balsamic, lime zest and juice and honey with a pinch of kosher salt. Remove the corn kernels from the cobs, cut the tomatoes into small cubes and cut the scallions into 1/2-inch slices. Mix everything together with the cilantro. Taste for seasoning.
  • Serve: Serve on top or alongside the steaks.

GRILLED RIB-EYE STEAKS



Grilled Rib-Eye Steaks image

The char of a hot grill brings out the bold beef flavors of these steaks, which are simply seasoned with salt and pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 3

Vegetable oil, for grates
4 bone-in rib-eye steaks (1 pound each, 1 1/2 inches thick), preferably pasture-raised
Coarse salt and freshly ground pepper

Steps:

  • Heat grill to high; clean and lightly oil hot grates. Let steaks stand at room temperature for 30 minutes. Generously season both sides of steaks with salt and pepper. Grill steaks, rotating once to create hatch marks, until well-browned on the outside and cooked to desired doneness, 6 to 7 minutes per side on a charcoal grill (or 8 to 9 minutes per side on a gas grill) for medium-rare (about 125 degrees). Transfer to a platter; cover with foil. Let rest for 10 minutes. Slice steaks against the grain.

GRILLED BONE-IN RIB-EYE STEAKS



Grilled Bone-in Rib-Eye Steaks image

Provided by Judith Fertig

Categories     Fourth of July     Quick & Easy     Backyard BBQ     Dinner     Steak     Summer     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 5

6 1-inch-thick bone-in rib-eye steaks
Olive oil (for brushing)
1 tablespoon cracked black pepper
1 tablespoon smoked coarse sea salt or regular coarse kosher salt
Blue Cheese-Crusted Tomatoes

Steps:

  • Prepare barbecue (high heat). If using gas grill, leave opposite side unlit; if using charcoal grill, keep opposite side free of coals. Brush steaks with olive oil, then sprinkle both sides with cracked black pepper and smoked salt.
  • Grill steaks on hot side of barbecue until grill marks form, about 3 minutes per side. Transfer steaks to unlit side of grill, cover, and cook to desired doneness, about 8 minutes for medium-rare. Transfer steaks to plates; let rest 10 to 15 minutes. Serve Blue Cheese-Crusted Tomatoes alongside.

GRILLED BONE-IN RIB-EYE STEAKS WITH BLUE CHEESE



Grilled Bone-In Rib-Eye Steaks With Blue Cheese image

The usual formula for cooking an amazing slab of steak is as simple as they come: salt plus pepper plus a short stint over a hot fire. But there are times when you want an extra shot of flavor. Some good crumbled blue cheese sprinkled on the hot steak so it melts over the top does just that, especially when you spike it with hot sauce and butter. I like to use a combination of direct and indirect heat when grilling a bone-in piece of meat; it allows a crust to form but not burn while keeping the meat juicy inside. But you know your grill best, so let your instinct guide you as to where to move the steaks and when you think they are done. And if blue cheese isn't your thing, follow the grilling directions here but leave your meat bare except for the salt and pepper. If you start with good meat, you will never go wrong.

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

2 (1 1/2-inch-thick) bone-in rib-eye steaks, about 1 1/4 pounds each
2 teaspoons coarse kosher salt
Black pepper, as needed
Extra-virgin olive oil, as needed
2 ounces creamy blue cheese, such as Jasper Hill Bayley Hazen Blue
1 tablespoon unsalted butter
2 teaspoons finely chopped chives
Hot sauce, as needed

Steps:

  • Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Cover loosely with plastic wrap and let stand at room temperature.
  • Heat grill to high. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
  • Lightly oil steaks. Place on the hottest part of the grill. Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side. Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness. (Pull the meat at 125 degrees for rare.)
  • Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. While steaks rest, stir together butter, chives and hot sauce. Pour over steak before serving.

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  • Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill steaks over direct heat, turning, until nicely charred, about 4 minutes per side. Move steaks over indirect heat and continue grilling, turning halfway through, until browned all over, about 4 minutes per side. Using tongs, hold a steak perpendicular to grill and sear bone side and fat-cap side of steak to render out some of the fat, about 2 minutes per side. Repeat with remaining steaks. Insert an instant-read thermometer into the thickest part of steaks; if it registers 120° for rare (steaks will carry over to 125°, or medium-rare, as they rest), they’re done. Continue to cook over indirect heat if needed—another 2–4 minutes should do it. Transfer to a cutting board; let rest 20 minutes before slicing against the grain.


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  • Rub steaks with oil and season lightly with kosher salt and black pepper. Cover; chill 2 to 24 hours. Let stand at room temperature 30 minutes before grilling.
  • Heat grill to medium-high, arranging coals on one half of grill. Season steaks again with kosher salt and black pepper. Grill on rack of uncovered grill directly over coals about 10 minutes or until well caramelized. When flare-ups happen, turn and move steaks to a new area of grill to avoid flames. Move steaks to side of grill without coals. Grill, covered, 12 to 18 minutes more for medium doneness (145°F), turning and basting with Black Gold every 5 to 8 minutes.
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