Grilled Bone-In Ribeye
Serves 4
What to Pair With
In the steak world, there are all sorts of favorite cuts, but for most I would say the ribeye beats them all. And what makes it so special is how it’s constructed. The center ‘eye’ is highly marbled and juicy, and surrounding that is the ‘cap’ muscle that is super tender and melts in your mouth. It’s a perfect cut for the grill as the char adds to the flavor.
If there is a trick to ribeye, it’s in the carving. Each part of the meat should be treated separately and eaten accordingly. There is a layer of fat between the two parts, so separating them is easy. I like to separate and trim the excess fat when serving the meat, providing bites of each part of the cut on the plate. It really shows off the delicious variations of the steak. And if you can get it on the bone, the favor is even better! Enjoy!
Ingredients
Bone In Ribeye
Salt
Pepper
Preparation
Heat half of your grill to maximum heat.
Grill the steak about 3 min per side.
Move the steak to the cool side of the grill and close the lid.
Cook another 5 min or so depending on your preference. 130 degrees is medium rare.
Remove the steak and let it rest covered in foil for 10 min.
Separate the outer muscle and slice into bite-sized portions.
Trim any excess fat and cut the ‘eye’ away from the bone.
Slice into portions.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!