FRENCH-BONED RIBEYE FOR TWO
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...
Provided by Raphe Reeves
Categories Beef
Time 3h
Number Of Ingredients 7
Steps:
- 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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