Grilled Bone In Rib Eye Steaks Recipes

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 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 WITH BLUE CHEESE

Steps:

• Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Cover loosely with plastic wrap and let stand at room temperature.
• Heat grill to high. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
• Lightly oil steaks. Place on the hottest part of the grill. Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side. Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness. (Pull the meat at 125 degrees for rare.)
• Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. While steaks rest, stir together butter, chives and hot sauce. Pour over steak before serving.

GRILLED RIBEYE STEAKS

Steps:

• In a shallow dish, combine soy sauce, onions, brown sugar, garlic, ginger and pepper; add the steaks and turn to coat. Cover and refrigerate 8 hours or overnight., Drain and discard marinade. Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

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.

GRILLED STOVE TOP RIB EYE STEAK-BONE IN

Steps:

• 1. PLEASE NOTE: NOT KNOWING HOW LONG IT WOULD TAKE TO COOK A STEAK OF THIS SIZE & THICKNESS, I WAS GUESSING AS I WENT ALONG. I WANTED TO WRITE THE TIME DOWN FOR FUTURE REFRENCE. Neither my husband nor I like our steaks blood red, so I wanted it to be just a bit pink on the inside when I cooked it. OF COURSE IF YOUR STEAK IS MUCH THINNER AND SMALLER, YOU WILL NOT NEED THIS AMOUNT OF TIME, OR IF YOU WANT IT RARE, YOU WILL ALSO COOK IT MUCH LESS TIME.
• 2. I blended these 3 spices together onion powder, garlic powder, and steak seasoning, then seasoned both sides with it. Then added a little extra garlic powder afterwards. Then wrapped it in the freezer paper it was packed in and let it marinate in the fridge for almost 2 hours.
• 3. Remove steak from fridge, and allow steak to come to room temperature about 30 to 45 minutes before you are ready to cook it. PREHEAT OVEN TO 400 DEGREES OR YOU MAY USE BROILER. I used the oven.
• 4. Add oil & Butter to a large grill skillet, and allow to melt and get really hot, when oil comes to a sizzle. Then carefully lay steak in one direction in skillet and allow to cook about 6 minutes on it's side, then turn one quarter of a turn to get the DIAMOND SHAPED GRILL MARKS ON STEAK, AND CONTINUE TO COOK FOR ABOUT 6 ADDITIONAL MINUTES.
• 5. FLIP STEAK OVER on reverse side, and cook for 5 minutes, then turn one quarter turn and continue to cook an additional 5 minutes.
• 6. Sear the sides of the steak by holding up right with tongs, for about 1 1/2 minutes total.
• 7. Then place steak in preheated 400 degrees F. oven for 5-6 minutes or less. I used 6 minutes. Then remove from oven and let rest for about 5- 10 minutes before carving to serve.
• 8. Carve desired serving portions & enjoy. You may require much less time if you like your steak rare, this is merely the time that I used to get the medium well that you see here. Unless you are starving this amount of steak should serve at least 2 people or maybe more.