Grilled Bone-in Ribeye Steak with Sides

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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.

Bone in Ribeye 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.

What Does Reverse Sear Mean?

It means exactly what it says. Instead of searing and then grilling/cooking. The sear comes in the last two minutes, after the steak is close to the desired temperature.

Steak is one of the dishes I believe I have conquered in the most simplest of ways. There was a time making a good steak, perfectly medium rare, juicy and delicious was a bit intimidating, but this is a tried and true method for success.

The reverse sear method involves roasting/baking meat low and slow (225 degrees F. ) BEFORE searing. The steak will cook evenly all the way through. Once meat reaches 110 degrees F (medium rare), sear the steak on high heat, attaining the maillard reaction. It will take longer grilling on the indirect heat, but it’s worth it. It could take up to an hour in the oven, depending on how thick the steak is.

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
Bone in Ribeye

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.

Ribeye Bone in Reverse Sear

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.

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

Chimichurri in Bowl
Ribeyes Stak bone in

Best Sides for Grilled Bone-In Ribeye

Pin This

Ribeyes Stak bone in
Print Recipe
No ratings yet

Grilled Bone-in Ribeye

How to Prepare Reverse Sear bone-in ribeye in Oven or on Grill
Prep Time2 minutes
Cook Time1 hour
Resting Time10 minutes
Course: Entree
Cuisine: American
Keyword: ribeye steak
Servings: 2 servings


  • 1 Bone in Ribeye
  • salt
  • 1 tablespoon thyme butter (optional)

Thyme Butter

  • 4 ounces butter
  • 1 teaspoon fresh thyme


  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire Sauce
  • 1 clove garic
  • 1/2 teaspoon salt



  • Crush Garlic into olive oil. Add worcestshire or balsamic. Add salt. Rub on steak and marinate for three hours to overnight. Rub off marinade before grilling.

Grill Method

  • When ready to cook, Remove steak to room temperature for at an hour. Rub off marinade. Salt generously.
  • Light the grill on one side only.
  • Place steak on side of grill that is not hot.
  • Turn steak over at 10 minutes. Total grill time in this part of process could take up to 30 minutes. You want to cook low and slow, before searing. Check temperatures below when to switch steak to other side of grill.
  • For medium rare: Once steak has reached 115 degrees F, move to side of grill that is lit. Cook until temperature reaches 135 F.
    For medium, remove steak to hot side of grill at 125 degrees F. Cook until temperature reaches 145 F.
  • Grill on each side 1 to 2 minutes on high. Using tongs, hold fat edge over the grill to brown it also.
  • Remove to plate, top with thyme butter and allow to rest for ten minutes.
  • Cut steak across the bone in two inch slices.
  • Season as needed with salt and pepper.

Temperature for Finished Steak

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

Thyme Compound Butter

  • Using a spoon mix room temperature butter with fresh thyme.


  • Place steak on a rack over a baking pan. Bake at 250 degrees F. low and slow, until steak reaches temperatures as follows:
    For Medum Rare: Once steak has reached 115 degrees F, move to side of grill that is lit. Cook until temperature reaches 135 F.
    For Medium, remove steak to hot side of grill at 125 degrees F. Cook until temperature reaches 145 F.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating