Easy Bone-in Ribeye Steak
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Additional Time
5 mins
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Total Time
30 mins
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Servings
2
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Calories
608 kcal
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Course
Main Course
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Cuisine
American
Easy Bone-in Ribeye Steak
Description
The Easy Bone-in Ribeye Steak is prepared by seasoning the steaks liberally with kosher salt and ground black pepper the night before, allowing the flavors to penetrate the thick cuts during refrigerated resting. Before cooking, the steaks are brought to room temperature and coated with fresh lime juice plus additional seasoning. Cooking takes place on a flat top grill heated to medium-high, where each flat side of the steak is seared for 8 to 10 minutes to develop a well-charred crust. The steaks are also seared standing on their short edges for a couple of minutes to ensure even browning. This method builds a robust crust while locking in juiciness. The included honey sriracha sautéed vegetables, consisting of thinly sliced onions, julienned poblanos or bell peppers, and sliced mushrooms, add a complementary blend of sweetness, spice, and earthiness to the meal.
This approach suits those seeking deeply flavored, thick-cut steaks with a seared exterior and tender interior. The recipe’s extended seasoning and resting stages contribute to flavor depth and texture.
Storage instructions include refrigeration of seasoned steaks wrapped in plastic wrap, which can be done up to 24 hours in advance. Leftover cooked steak can be refrigerated up to three days and reheated gently in the oven or microwave. Freezing techniques emphasize tight wrapping to prevent freezer burn, preserving quality for up to six months.
Ingredients
- 2 ribeye steak about 2 ½ inches thick, 32-ounce bone-in
- kosher salt , to taste
- black pepper to taste, ground
- 2 lime large
- olive oil , as needed for grilling
For the Honey Sriracha sauteed vegetable medley:
- 2 onion cut the onions in half and then slice them into ⅛-inch-thick half-rounds, large red or yellow
- 2 poblano pepper julienned, or mix of red and green bell peppers
- 1 pound mushrooms we used portabella mushrooms), Sliced, fresh
- 1 Honey Sriracha Seasoning heaping tablespoon
Instructions
- The night before, season all sides of the ribeye steak liberally with salt and pepper. Wrap each steak with plastic wrap and refrigerate for a least 24 hours.
- One hour before cooking, remove the ribeye steak from the fridge and allow it to come to room temperature—Preheat a flat top to medium-high heat.
- Squeeze juice from 1 Lime on both sides of the steak, then lightly sprinkle salt and pepper on both sides. ( It is essential to use more seasoning than needed, as the steak is very thick and much of the seasoning will fall off during the cooking process)
- Once at the right temperature, generously oil the flat top. Add the rib-eye steak on one flat side and sear until well charred, 8 to 10 minutes. Stand the steak up on one short side and sear for 1 to 2 minutes. Turn over and grill on the other flat side, 8 to 10 minutes. Stand it up on the opposite short side and sear for 1 to 2 minutes.
- When both sides of the ribeye steak have become well-charred, move the ribeye steak to the cooler part of the flat top and cook until the internal temperature reaches 125 degrees F for medium-rare.
- Transfer to a plate, squeeze juice from the remaining lime over the ribeye steak and allow resting until the internal temperature registers 130 degrees F, about 20 minutes, tent loosely with aluminum foil while making the sauteed vegetable.
For the Honey Sriracha Sauteed Vegetable Medley:
- Heat your flat top to medium-high heat and coat with a thin layer of olive oil. Add the vegetables to the flat top and cook for 10 minutes or until the desired doneness, turning occasionally.
- Sprinkle the Honey Sriracha. over the vegetables and toss well. Taste and adjust season with more honey sriracha seasoning, if necessary. Remove from the flat top and transfer into a large bowl.
To carve and serve the Bone-in Ribeye Steak:
- Run your knife along the bone to cut away the meat. (Reserve the bone for plating.) Cut the steak at a 45-degree angle into ½-inch slices.
- Place the meat next to the bone on a large plate, sprinkle with kosher salt, and drizzle with lime juice, if desired. Pair/ with Honey Sriracha Sauteed Vegetable Medley, Red Salsa "Mexican Restaurant Style" on the side, and our Delicious Paraguayan Homemade Sausage. Enjoy!
Notes
- Season steaks liberally with salt and pepper the night before and refrigerate to improve flavor penetration.
- Allow steaks to come to room temperature for about an hour before cooking to ensure even cooking.
- For freezing, wrap steaks tightly in plastic, place in freezer bags, and freeze up to 6 months.
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Reheat cooked steak in the oven at 350°F covered with foil for 10-15 minutes or use a microwave covered with a damp paper towel.
- Prepare the honey sriracha vegetable medley fresh to accompany the steak.
User Reviews
Overall Rating
5
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