Grilled Texas Rib Eye

Grilled Texas Rib Eye

Recipe from

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.

Servings: 10

Prep Time: 35 mins

Total Time: 1 hr

 Ingredients

• 3  1 1/2 pounds 

  bone-in ribeye steaks, at room temperature (about 1-inch thick)
•  

  Canola oil
•  

  Kosher salt and coarsely ground black pepper

   

  Directions

  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 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

  
  

  1.

  Mixed green salad.