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How to Grill a Bone-In Ribeye

Bone-in Ribeye

A perfect meal for date night—or any other night!

Preparing a restaurant-quality steak doesn't have to be an intimidating process. With a little prep work, anyone can create a delicious steak that's sure to impress.

Before beginning, you'll want to read through this entire recipe at least once. This will give you a better idea when to start your steaks on the grill so they finish at the same time as your red beef reduction—no one wants a delicious steak with a cold sauce.

Read on if you're ready to up your grilling game!


Ingredients

Bone-in Ribeye

  • 4 - 20 oz. bone-in ribeyes
  • Vegetable spray
  • Salt
  • Black pepper

Red Beef Reduction

  • "Scrap" Short Ribs
  • 32 oz Red Wine
  • 4 oz onion
  • 4 oz carrot
  • 4 oz celery
  • 1 oz garlic
  • .5 oz peppercorn
  • (1) bunch Thyme
  • 4 tbsp butter, divided

 

Time

1 hour total, 30 minutes active

Yield

Serves 4

Equipment Used

 


How to Prepare the Red Beef Reduction

Red Beef Reduction
  1. Preheat oven to 475 degrees.
  2. At temperature, roast short ribs until dark brown; Set aside.
  3. In a large stock pot, sweat onion, carrots, celery, and garlic in 1 Tbsp. butter over medium-low heat until translucent.
  4. Add wine, peppercorns, thyme, and roasted short ribs; Simmer over medium-high heat for 15 minutes.
  5. Remove short ribs and discard; Reduce sauce for approximately 30 minutes.
    • Note: Time in this step can vary considerably. Monitor the sauce until it reaches the consistency of warm maple syrup.
  6. Strain the sauce, add remaining 3 Tbsp. cold butter; Whisk until incorporated.
  7. Serve warm.

How to Grill Your Ribeyes

Bone-in Ribeyes on the Grill

  1. Turn grill to medium-high heat, leaving one burner completely off.
  2. Place your steaks on a sheet tray, spray with vegetable spray, and season liberally with salt and pepper; Flip steaks and repeat.
  3. Once grill is hot, place steaks on grill at a 45-degree angle; Sear for 90 seconds.
  4. Rotate steaks 90 degrees and sear for an additional 90 seconds.
  5. Flip steaks and repeat for a total of 4 minutes.
  6. Transfer steaks to cool side of grill and cover; Allow steaks to cook until the desired steak temperature is reached based on cooking preference.
    • Note: For a steak cooked medium, this will take approximately 8 to 10 minutes. However, this will vary based on the thickness of your steak.
  7. Remove steaks from grill; Allow to rest for 3 minutes.
  8. Serve with your choice of sides.

What to Pair with Your Steaks

The fat content of a flavorful ribeye makes red wine an excellent pairing option. This composition balances out the bitter tannins of the wine for a smooth, mellow palate. Cabernet Sauvignon is the most popular option for pairing with steak, but whatever you chose for your red beef reduction will work just as well.

Prefer a beer? Stouts and porters are popular options, but feel free experiment to your liking.

The Right Equipment Can Make a "Good" Steak "Great"

Our premium grills—like the  TEC infrared grill these steaks were prepared on—can open up a world of cooking possibilities. The infrared technology of this grill evenly distributes heat across the entire grilling surface to prevent hot or cold spots. This, in turn, results in better results no matter what you're grilling. These burners also allow for rapid heat-up and efficient operation of the grill—it uses less than the fuel of other infrared grills on the market.

Infrared grills are far from your only option, however. We offer a full selection of gas grills as well as charcoal grills at Spotix. Call our sales team at 888-690-3773 if you'd like more help finding the right grill for your budget and grilling style.

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