Prep Time: 10 minutes | Cook Time: 50 minutes | Rest: 10 minutes | Makes: 2
INGREDIENTS:
- 2 bone-in ribeye steaks, about 1 ½ inches thick
- Salt and freshly ground black pepper
- Olive oil
- Optional: your favorite steak seasoning or rub
- Chef's knife
INSTRUCTIONS:
- Preheat oven to 275°F (135°C).
- Pat steaks dry, trim excess fat, season, and place on a wire rack over a lined baking sheet.
- Bake until internal temperature reaches 110-115°F (43-46°C), about 30-40 minutes.
- Preheat grill to high heat (450-500°F/230-260°C).
- Brush steaks lightly with olive oil and sear on the grill for 1-2 minutes per side.
- Remove steaks from the grill, transfer to a cutting board, and let rest for 10 minutes.
-
Slice against the grain and serve promptly.
NUTRITION:
Calories: 650 | Protein: 60g | Fat: 55g | Carbohydrates: less than 1g | Fiber: 0g
CHEF'S KNIFE TIP:
When trimming excess fat from the ribeye steaks, use a chef's knife to ensure precise and even trimming, which helps promote even cooking and prevents flare-ups on the grill. Additionally, when slicing the rested steaks, use a sharp chef's knife to effortlessly glide through the meat, resulting in clean and uniform slices for a professional presentation.
