French-Boned Ribeye for Two

1
Raphe Reeves

By
@Smokr

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...

Rating:

★★★★★ 3 votes

Comments:
Serves:
2 - 4
Prep:
30 Min
Cook:
2 Hr 30 Min

Ingredients

  • 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

How to Make French-Boned Ribeye for Two

Step-by-Step

  1. 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).
  2. Mix all the ingredients, from above, together in a mixing bowl.
  3. Apply the dry rub evenly to the entire ribeye.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Printable Recipe Card

About French-Boned Ribeye for Two

Course/Dish: Beef




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