Grilled Bone-In Rib Eye

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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This classic grilled bone-in rib-eye steak is the ultimate centrepiece for any barbecue enthusiast. By dry-brining the meat overnight in the fridge, you ensure a beautifully seasoned crust and exceptionally tender texture. The bone-in cut, often referred to as a cowboy steak, provides a deep, savoury flavour that needs little more than a generous sprinkling of sea salt to shine.

As a protein-rich, diabetes-friendly option, this dish focuses on high-quality fat and lean muscle, making it a satisfying choice for those monitoring their carbohydrate intake. Resting the meat is the secret to a succulent finish, allowing the juices to redistribute perfectly. Serve these impressive steaks with a crisp green salad or roasted Mediterranean vegetables for a balanced, sophisticated summer meal.

Ingredients for Grilled Bone-In Rib Eye

3 (2-inch) bone-in rib-eye steaks (about 900g each)
Sel kasher, poivre fraîchement moulu
Flaky sea salt (for serving)

How to make Grilled Bone-In Rib Eye

The night before you plan to cook the steaks, pat dry with paper towels and put on a wire rack set inside a rimmed baking sheet. Season generously with salt and pepper and chill, uncovered, until about an hour before you want to cook your steaks. Pull steaks from the refrigerator and let sit on your counter at room temperature.

Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill steaks over direct heat, turning, until nicely charred, about 4 minutes per side. Move steaks over indirect heat and continue grilling, turning halfway through, until browned all over, about 4 minutes per side. Using tongs, hold a steak perpendicular to grill and sear bone side and fat-cap side of steak to render out some of the fat, about 2 minutes per side. Repeat with remaining steaks. Insert an instant-read thermometer into the thickest part of steaks; if it registers 49°C for rare (steaks will carry over to 52°C, or medium-rare, as they rest), they’re done. Continue to cook over indirect heat if needed—another 2–4 minutes should do it. Transfer to a cutting board; let rest 20 minutes before slicing against the grain.

Arrange sliced steaks on a platter and sprinkle with sea salt.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.