My F&W
quick save (...)
Grilled Texas Rib-Eye
© Cedric Angeles

Grilled Texas Rib Eye

  • ACTIVE: 25 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 10

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.

Plus: F&W's Grilling Guide

  1. Three 1 1/2-pound, bone-in rib eye steaks, about 1 inch thick, at room temperature
  2. Canola oil, for brushing
  3. Kosher salt and coarsely ground black pepper
  1. 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.
  2. 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° for rare or 135° 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.

Suggested Pairing

Argentines eat more beef per capita than people in any other country, so it makes sense that their most popular grape, Malbec, is the perfect steak wine.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.