French-Boned Ribeye for Two
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.
Barolo from Italy, a Meritage blend or maybe a Syrah-Grenache blend from Paso Robles, Ca. Your call. Cheers to all...
How to Make French-Boned Ribeye for Two
- 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.