Grilled Bone-In Rib Eye

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 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)
Sale kosher, pepe macinato fresco
Sale marino a scaglie (da servire)

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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.