French-Boned Ribeye for Two

Raphe Reeves


Amazing flavor from the bone, nice marbling and very tender.
I paired this particular steak with ST.FRANCIS's Merlot; however, you can choose your wine that will stand up to a steak like this.
Wine suggestions:
Barolo from Italy, a Meritage blend or maybe a Syrah-Grenache blend from Paso Robles, Ca. Your call. Cheers to all...

pinch tips: How to Use a Meat Thermometer



2 - 4


30 Min


2 Hr 30 Min


1/8 c
black pepper
1 Tbsp
kosher salt
1 Tbsp
white pepper
1 tsp
ground thyme
1 tsp
garlic powder
1 tsp
onion powder
1 Tbsp
cinnamon, ground

Directions Step-By-Step

Apply a light coat of Garlic Infused Olive Oil over the ribeye. If you don't have Garlic Infused, you can use EVOO (Extra Virgin Olive Oil).
Mix all the ingredients, from above, together in a mixing bowl.
Apply the dry rub evenly to the entire ribeye.
Allow the ribeye, with rub applied, to sit at room temp for two hours prior to grilling. You want the meat at room temp before placing it on the grille.
Now you have two options: 1) You can place the ribeye in the oven at 450 degrees for 15 minutes to sear it. 2) You can pan sear the ribeye, on high heat, in a skillet (I prefer cast iron) with butter (1 Tbsp for each side) for 3 minutes on each side.
After your choice in Step #5, now it's time to transfer the ribeye to the grille. I heat my grille to 250-275 degrees, place a meat thermometer in the thickest part of the ribeye and cook until it reads 125 degrees internal heat.
Once the internal temp reads 125 degrees (for a nice med-rare), I remove the ribeye from the grille and let it rest, under aluminum foil, for 10-15 minutes before slicing the ribeye.

About this Recipe

Course/Dish: Beef