Real Recipes From Real Home Cooks ®

french-boned ribeye for two

(3 ratings)
Recipe by
Raphe Reeves
Murfreesboro, TN

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...

(3 ratings)
yield 2 - 4
prep time 30 Min
cook time 2 Hr 30 Min

Ingredients For french-boned ribeye for two

  • 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

  • 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.

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