Grilled Bone-in Ribeye Steak with Sides

If you’re lucky enough to purchase ribeye steak on the bone, you want to make sure you cook it perfectly. This is why I recommend reverse sear. Searing at the end instead of the beginning has many advantages and ensures a perfect steak.

Why Buy a Bone-in Ribeye?

The bone usually mean more flavor, especially those pieces right next to the bone. You can cook the steak at lower temperatures (which is what we do here) and the bone acts as insulation. Aside from that, is there anything better than picking up a steak bone for those last little bites?

Good steak is expensive, and you want to get it right.

If you’ve been to a steakhouse, you will know unless you’re on an expense account, you will need to take out a loan to buy the steak, the sides and the drinks. To this, I say treat yourself AT HOME, making a perfect ribeye steak on the bone, using the reverse sear method.

Using the Oven Instead of the Grill

You can do this on the grill or in an oven. If using an oven, put steak on a rack, in an oven at 250 degrees F. Follow the same instructions for when to remove the steak to high heat. Heat a cast iron pan HOT, add a small amount (tablespoon) of avocado oil, get that hot and add your steak. Use your tongs to move the steak around, about a minute or two or each side.

Do You Need to Marinate the Steak?

This is a yes and no answer. Usually a good ribeye doesn’t need marinating. However, I’ve found lately that marinating the steak does add some tenderness as it helps to break down connective tissue. If you do want to marinate, crush some garlic in olive oil. Add a tablespoon of worcestershire or balsamic vinegar, salt. Wipe off the marinade before cooking.

• olive oil
• garlic
• balsamic or Worcestershire
• salt

What is the Maillard Reaction? Why is it Important?

The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. It’s what happens when the meat is seared, creating a much deeper flavor profile.

How to Grill Reverse Sear a Bone-in Ribeye

• Take steak out an hour in advance to bring the temperature down and ensure more even cooking.
• Season with salt.
• Light the grill on one side only.
• Place steak on side of grill that doesnt have heat.
• Turn at ten minutes or when it reaches about 60 degrees F.
• Move steak over to hot side, once it reaches 115 degrees, F.
• Turn over every two minutes until the internal temperature reaches 135 degrees for medium rare.
• Rest meat for 10 minutes before slicing.
• Slice across in large two inch slices across the bone.
• Add compound butter when you turn the steak.
• Or, melt butter in a pan with fresh thyme, pour over steak. Season again with a little salt and add in black pepper.

125ºF (52ºC) for rare 135ºF (57ºC) for medium-rare 145ºF (63ºC) for medium

Consider Serving with a Chimichurri Sauce

Take a look at this steak we recently had in a restaurant called Goodnight in Healdsburg, California, a charming wine country town, I highly recommend. It’s a cow town and this steak bone-in ribeye. They served with a chimichurri. Try my recipe. 

Best Sides for Grilled Bone-In Ribeye

• Smashed Buttery Fingerling Potatoes
• Dijon Garlic Roasted Potatoes
• Olive Feta Salad
• Popcorn Cauliflower
• Corn on the Cob 7 Ways
• Wedge Salad Board
• Bacon and Broccoli Salad
• Caprese Salad

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