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Grilled Texas Rib Eye

FOOD & WINE Wine Club Grilled Texas Rib Eye FOOD & WINE Wine Club Grilled Texas Rib Eye
Fort Worth chef Tim Love keeps bone-in rib eyes extra-juicy by searing them on the grill and letting them rest before finishing them.
Servings: 10 servings
Active Time:
Total Time: 1 hour
Ingredients
Three 1½-pound, bone-in rib eye steaks, about 1 inch thick, at room temperature
Canola oil, for brushing
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 1½ 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° for rare or 135° 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 Grilled tomatoes and scallions.