Grilled Texas Rib Eye
Recipe from Food & Wine

Most American cooks buy beautifully marbled rib eye steaks without the bone, but Tim Love opts for the heftier bone-in variety. To help keep the steaks extra-juicy, he sears them on the grill, then lets them rest before he finishes cooking.

Grilled Texas Rib Eye
Cedric Angeles

by 9  people

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Servings: 10
Prep Time: 35 mins
Total Time: 1 hr
Related Categories: Beef, Grilling, Steak
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  • 3  1 1/2 pounds 
    bone-in ribeye steaks, at room temperature (about 1-inch thick)
    Canola oil
    Kosher salt and coarsely ground black pepper
Light a grill and heat, covered, until hot. Brush the steaks with oil and season with salt and with pepper. Grill the steaks over high heat for 1-1/2 minutes on each side. Transfer the steaks to a carving board and let rest for 10 or up to 30 minutes.
Return the steaks to the hot grill, cover and cook for 4 to 6 minutes, turning once; the steaks are done when an instant-read thermometer inserted in the center of the meat registers 130 degrees for rare or 135 degrees for medium-rare. Return the steaks to the carving board and let rest for 10 minutes. Thinly slice the steaks across the grain and serve.

Mixed green salad.
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