Grilled Bone In Rib Eye Recipes

GRILLED RIB-EYE STEAKS

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

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

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.

HOW TO GRILL RIBEYE STEAK

Steps:

• Sprinkle the steak liberally kosher salt and freshly ground black pepper, making sure all sides of the steak are covered. Wrap in plastic wrap and place in the refrigerator for 12 hours or overnight.
• Remove the steak from the fridge and allow to come to room temperature before grilling.
• Bring a grill or charcoals to high heat and add the steak to the grates. Grill for about 10 minutes per side, rotating every few minutes to achieve grill marks. Move the steak to a cooler part of the grill (or if using gas turn off one side) and cook for 20-25 minutes or until the steak registers 135 degrees F for medium rare, turning occasionally as it cooks.
• Remove from the grill to a platter and slather with butter. Tent the steak with aluminum foil and let rest for 10 minutes. Slice and serve with sautéed mushrooms if desired.

GRILLED RIBEYE

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.

STANDING RIB ROAST

Steps:

• Remove the large cut of meat from the refrigerator1 hour before putting on the grill to allow the internal temperature of the meat to come down.
• Brush the meat with oil to keep it moist and from sticking to the grates. Sprinkle generously with salt and pepper and the dried herbs. Make slits in the meat with a sharp knife and insert the garlic cloves.
• Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 300 to 325 degrees F.
• Place the meat, bone-side down, on the rack directly in the center of the grill. Cover with the lid. Grill until an instant-read thermometer registers 125 degrees F for medium-rare, 2 to 2 1/2 hours.
• Let the meat rest before carving.