Grilled Bone-in Ribeye
How to Prepare Reverse Sear bone-in ribeye in Oven or on Grill
Servings: 2 servings
Ingredients
- 1 Bone in Ribeye
- salt
- 1 tablespoon thyme butter (optional)
Thyme Butter
- 4 ounces butter
- 1 teaspoon fresh thyme
Marinade
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire Sauce
- 1 clove garic
- 1/2 teaspoon salt
Instructions
Marinade
- 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.
OVEN METHOD
- 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.