Grilling bone in ribeye 1 inch thick

Grilled Bone-in Rib-Eye SteaksTom Schierlitz

Steakhouse dining, outdoors. This recipe calls for lighting only one side of the grill. That way, you can give the steaks a good char on the hot side of the grill, then move them to the unlit side to finish cooking over indirect heat.

Ingredients

Makes 6 servings

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

1. Step 1

   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.

   Step 2

   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.

How would you rate Grilled Bone-in Rib-Eye Steaks?

Reviews (12)

• I tried this recipe and my steaks caught on fire after 3 min - maybe the olive oil?! My precious steaks were charcoaled! 🤦‍♀️😂😭

• I like this simple recipe. The only issue I have is the 8 minutes part. Is that 8 minutes after the 3 onn both sides or 8 all together? Thanks!

• This sounds awesome, you reviewers that seem to know better, really dirty the kitchen. It's a recipe, a guide----- cook it and comment and stop telling other folks whats better-- get your own blog if you must ! Especially those that that don't rate it the recipe as written. As hey say, too many cooks spoil the broth! such as netherton and freshscope, miserable comments bcuz they have nothing better to do------go fry an egg

• This is was very good. I found another great way to make rib-eyes using cast iron at www.thegrilllife.com

• Generously salt those babies at least 6 hours before cooking to intensify flavor. Be sure to bring them to room temperature before cooking to ensure even cooking. I suggest rare for rib-eyes, so cut down on cooking time. And, for christ's sake, make yourself a good marinade. Rib-eyes are good all by themselves, but they can always be enhanced. Finally, be sure to let your steaks rest for ten minutes after taking them off the grill. This will allow the juices (which contract to the center of the meat while on the heat) to redistribute.

• If you really want to do this up, cook several cloves of garlic in the olive oil BEFORE you put it on the meat. Some thyme also helps to bump up the "smokiness" of it and give it a nice flavor. I also like to put some of the stems from my rosemary under the steaks as they're grilling. Sauteed mushrooms and onions along with a small pat of butter make the ideal topping.

• Congratulations to all of you who have now completed your first assignment in Grill 101!

• Even though ribeye is the perfect gilling meat, it can still be kicked up a couple of notches. Throw some Worchestershire sause and a good house pepper blend (Montreal Steak blend, or better yet, Ye Olde Spice Shop in St. Charles Mo has a garlic pepper that is out of sight). Sear and then go indirect as the recipe indicates, and then get ready as your guests will inhale the finished product. Should go well with the blue cheese tomatoes, or perhaps grilled corn.

• I've been cooking bone in rib eye steaks just like this for years now. I believe there are two keys to making this a success... fresh well marbled beef at least 2-3 inches thick a and a preheated grill to cook the beef a temperate of not less than 400 degrees.

• Meat, meat, meat

• How will I ever get my hands on all those ingredients?

• Simple and delishious. I often rub them first with a cut clove of garlic.