Bone-In Ribeye

The bone-in ribeye is one of my favorite cuts of steak. This cut of meat has the most flavor, it is pretty forgiving when cooking, and relatively economical. I recommend, if you can, finding a good butcher that will cut you the size you want. You only need 4 to 6 oz per person for a proper portion.

Alright, so before you cook a large piece of steak or pork, you want to set it on the counter for a little while to let it come to room temperature. Before you throw me into the fire, I can assure that you leaving a piece of pork or steak out for a up to a couple of hours won’t cause you to take a trip to the ER or leave you on your death bed. If you left it out for a few days and moved it between hot and cold climates, more or less humidity, and exposed it to other contaminants, then yes, you would be asking for trouble!

Next, like our short ribs recipe, you want to salt the rib-eye pretty heavily, as shown in the photo (above). Again, this  heavy dose of salt isn’t a sure fire sign of bad cholesterol or anything like that. If you have to add salt to your coffee, cereal, lunch, afternoon snack, dinner and dessert, then yes, you might have a bit of problem. Seriously, we are going to lose some of this during cooking and the meat is going to absorb this salt — which equals flavor.


Season well with fresh ground pepper as well.

Look Ma, no salt! The steak has taken all that in and created a glossy finish that will help develop color when cooking the steak.


The steak is done! Cook it for about 4 to 5 minutes a side for medium rare. Make sure the grill is hot, as medium high heat is the target. When the steak hits the grill, don’t move it! You won’t get the color you want if you keep moving it. You should only turn the steak a total of 4 times in the entire cook process. When you take the steak off the grill, let it rest. This will help the juices redistribute throughout the meat. I usually tent my steak with foil for another 10 minutes once it is taken off the heat.

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