Perfectly Grilled Bone-In Ribeye Steak
Indulge in the robust flavor and tender texture of a perfectly grilled bone-in ribeye steak, an ideal choice for steak lovers. This recipe highlights the marbling of the ribeye, which melts during cooking, ensuring each bite is juicy and full of flavor. With just a few simple ingredients, not only is this steak easy to prepare, but it also brings a gourmet feel to your dining experience. Pair it with a rich balsamic reduction for an extra layer of depth. Impress your family or guests with this mouthwatering dish that can be on the table in just 30 minutes. Enjoy this steak's incredibly savory taste that pairs well with a variety of sides, making it a versatile meal option for any occasion.
N/A
Servings
N/A
Calories
4
Ingredients
Ingredients
Ribeye Steaks
2 (Bone-In, 3/4 - 1 inch thick)
Sea Salt
To taste (Season both sides)
Olive Oil
To coat (Rub on both sides)
Balsamic Vinegar
2 tablespoons (For reduction)
Instructions
1
Remove the ribeye steaks from the refrigerator and season generously with sea salt on both sides. Drizzle olive oil over the steaks and rub it in thoroughly.
2
Sprinkle additional sea salt to taste and add crushed peppercorns to your preference, ensuring an even coating. Allow the steaks to sit at room temperature for 30 minutes. This is crucial for an even cook.
3
While the steaks are coming to room temperature, preheat your grill or broiler to a high heat. It's essential to have a properly heated surface for optimal cooking.
4
Once preheated, carefully place the steaks on the grill or broiler using tongs to avoid piercing the meat. Cook for about 3 minutes on one side.
5
Flip the steaks only once or twice for best results; this helps in developing a nice crust. After about 3 minutes on the first side, flip the steak and cook the other side for another 3 minutes.
6
For accurate doneness, use a meat thermometer: aim for 140°F for medium-rare, 160°F for medium, and 180°F for well-done. The ideal range for this steak is between 140°F and 155°F.
7
Once the steaks reach your desired temperature, remove them from the grill and place them on a heatproof plate. Allow them to rest for 3 minutes; this lets the juices redistribute within the meat.
8
While the steaks rest, heat a pan over high heat. Pour the juices that have accumulated on the plate into the pan along with 2 tablespoons of balsamic vinegar. Sizzle until the mixture begins to caramelize, about 10 seconds.
9
Drizzle the balsamic reduction over the rested steaks, slice if desired, and serve hot for an unforgettable meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
How long should I let the ribeye steak sit at room temperature before grilling?
Allow the steaks to sit at room temperature for 30 minutes. This step is crucial for ensuring an even cook throughout the meat.
What is the recommended cooking temperature for a medium-rare ribeye steak?
For a medium-rare steak, use a meat thermometer to aim for an internal temperature of 140 degrees Fahrenheit.
How do I make the balsamic reduction for the steak?
Heat a pan over high heat, then pour in the juices from the rested steaks along with 2 tablespoons of balsamic vinegar. Sizzle for about 10 seconds until it begins to caramelize.
Why should I use tongs instead of a fork to flip the steaks?
You should use tongs to avoid piercing the meat, which helps prevent the flavorful juices from escaping during the cooking process.
How many times should I flip the steak on the grill?
For the best results and to develop a nice crust, flip the steaks only once or twice.
What is the total cooking time for this bone-in ribeye recipe?
The dish can be prepared and on the table in approximately 30 minutes, including prep and resting time.
What internal temperature indicates a medium-done steak?
A medium-done steak should reach an internal temperature of 160 degrees Fahrenheit.
What internal temperature is needed for a well-done ribeye?
For a well-done ribeye steak, aim for an internal temperature of 180 degrees Fahrenheit.
Why is it important to let the steak rest after grilling?
Resting the steaks for 3 minutes allows the juices to redistribute within the meat, ensuring every bite is juicy.
What ingredients are used to season the steak?
The steak is seasoned with sea salt, olive oil, and crushed peppercorns to taste.
How thick should the bone-in ribeye steaks be for this recipe?
This recipe works best with bone-in ribeye steaks that are 3/4 to 1 inch thick.
Can I use a broiler if I do not have a grill?
Yes, you can use a broiler preheated to high heat as an alternative to a grill.
What is the purpose of drizzling olive oil on the steak?
Drizzling olive oil and rubbing it in helps create an even coating for the seasonings and aids in the searing process.
What is the ideal temperature range for this specific steak recipe?
The ideal temperature range for this bone-in ribeye is between 140 degrees Fahrenheit and 155 degrees Fahrenheit.
How long should each side be cooked on the grill?
Cook the steaks for approximately 3 minutes on each side to achieve the desired crust and doneness.
What flavor profile does the balsamic reduction add?
The balsamic reduction adds an extra layer of depth and a rich, savory-sweet flavor to the grilled steak.
Does this recipe include marinating the meat?
No, this recipe focuses on a dry seasoning rub and a short rest at room temperature rather than a long marinade.
Is the bone left in the steak during cooking?
Yes, keeping the bone in provides robust flavor and helps the steak retain its tender texture during grilling.
When should I add the crushed peppercorns?
Add the crushed peppercorns after seasoning with sea salt and rubbing with olive oil, ensuring an even coating before the 30-minute rest.
How do I ensure a gourmet feel for this dish?
The combination of high-quality sea salt, proper searing techniques, and the addition of a balsamic reduction gives this dish its gourmet feel.
What should I do with the juices that accumulate while the steak rests?
Save the accumulated juices and pour them into a hot pan with balsamic vinegar to create the reduction sauce.
Can I slice the steak before serving?
Yes, you can slice the steak if desired after it has finished resting and before drizzling with the balsamic reduction.
Is this recipe suitable for guests?
Absolutely, its mouthwatering flavor and impressive presentation make it a perfect dish for entertaining family or guests.
What type of salt is recommended?
Sea salt is recommended for this recipe to bring out the robust flavor of the beef.
What makes the ribeye cut particularly juicy?
The ribeye has significant marbling that melts during the cooking process, ensuring the steak stays juicy and full of flavor.
Should the grill be preheated?
Yes, it is essential to have a properly heated surface before placing the steaks on the grill for optimal cooking.
How long do I cook the balsamic mixture in the pan?
The balsamic vinegar and steak juices should sizzle for only about 10 seconds until they begin to caramelize.
Is this a difficult recipe to prepare?
No, despite the gourmet results, this recipe is easy to prepare with just a few simple ingredients.
Can I serve this steak with sides?
Yes, the savory taste of this steak pairs well with a variety of sides, making it a versatile meal option.
What is the primary heat setting used for grilling?
The recipe calls for a high heat setting on the grill or broiler.