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Saturday, September 29 2012

Most American cooks buy beautifully marbled rib eye steaks without the bone, but Tim Love opts for the heftier bone-in variety. To help keep the steaks extra-juicy, he sears them on the grill, then lets them rest before he finishes cooking.


Grilled Texas Rib Eye
Cedric Angeles
Recipe from 
Servings: 10
Prep Time: 35 mins
Total Time: 1 hr
     1 1/2-pound  bone-in rib eye steaks, at room temperature (about 1 inch thick)
        Canola oil
        Kosher salt and coarsely ground black pepper
Light a grill and heat, covered, until hot. Brush the steaks with oil and season with salt and with pepper. Grill the steaks over high heat for 1 1/2 minutes on each side. Transfer the steaks to a carving board and let rest for 10 or up to 30 minutes.
Return the steaks to the hot grill, cover and cook for 4 to 6 minutes, turning once; the steaks are done when an instant-read thermometer inserted in the center of the meat registers 130 degrees for rare or 135 degrees for medium-rare. Return the steaks to the carving board and let rest for 10 minutes. Thinly slice the steaks across the grain and serve.

serve with
Mixed green salad.
Posted by: Send a Meal AT 10:51 am   |  Permalink   |  Email