Grilling season is upon us and it’s time you know how to make the perfect bone in ribeye. Out of all the steak cuts this one is my favorite. Ribeyes are well known for their marbling and higher fat content and that is exactly what makes them SO delicious.
“Marbling” is a term used to describe the white fat that runs throughout the steak. It creates a marble pattern in the meat. This marbling is what you have to thank for the juiciness, flavor and texture of these amazing bone in ribeyes.
This recipe is super simple. The ribeye has enough flavor of its own that you don’t need to go overboard with seasoning. Don’t get me wrong, I do love a good blue cheese, horseradish or rosemary crust on my steak but this has only salt and pepper for seasoning.
It’s served alongside a whole head of roasted garlic then you can just smear that garlic right on top of the ribeye. If you’ve never eaten a ribeye like this you’ll love it! If you love garlic of course.
I used prime bone in ribeyes for this recipe. Prime is at the top of the USDA beef quality grades. Which means it has the most marbling thus the most flavor. Nothing wrong with getting a choice grade ribeye either, those still have plenty of delicious fat content. It’s really up to you if you want to spend the extra money for the prime or not.
Ingredients in the Bone in Ribeye recipe
- Bone in Ribeye
- Kosher Salt
- Black Pepper
- Whole Heads of Garlic
- Olive oil
Tips for the best Bone in Ribeye
- Make sure the grill is extremely hot before placing the bone in ribeyes on the grates
- Get a good dose of salt and pepper on the ribeyes
- Only flip the steaks one time, don’t flip back and forth. If you want to get those nice grill marks you’ll want to set the steak on the grill, leave it for 2 minutes then turn it 90 degrees. After that you can flip the ribeye to the other side, finish grilling and take the steak off
- Don’t press down and smash your steaks on the grill
- Use a meat thermometer and take the steaks off the grill when they reach 125°F-130°F for medium rare. The steaks will go up in temp after removed from the heat. If you don’t have a meat thermometer, something like this https://www.amazon.com/gp/product/B01BRU3Y7M/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01BRU3Y7M&linkCode=as2&tag=inkristaskitc-20&linkId=0c917298752a4260f046083aa53ba250
- Let your bone in ribeyes rest for 5 minutes after taking them off the grill. This will help keep all those delicious juices inside the steak
How to roast a whole head of garlic
Roasting a whole head of garlic is the way to go. Just squeeze and swipe it onto your ribeye as you take bites! It’s like a little bulb of heaven.
To roast a whole head, preheat the oven to 400°F. Line a baking sheet with parchment paper then cut the very top off the head of garlic just to expose the cloves. Place the head of garlic on the baking sheet, drizzle with olive oil then sprinkle with kosher salt.
Roast the head of garlic for about 40 minutes or until it becomes a medium brown color and will squish out of the top if squeezed. Place the head of garlic on a plate and serve with the bone in ribeye. Just squeeze the garlic and it will come out as a brown paste that you can smear right on to the ribeye.
How to grill a ribeye
Turn the grill on high and let it heat up for 10-15 minutes. This is VERY important. You won’t get a nice sear on the ribeye if you place it onto a warm grill instead of hot. Season the bone in ribeyes with a nice dose of salt and pepper.
Place the ribeyes on the grill and do not touch or move for 2 minutes then turn the steak 90 degrees. Flip the steak over and grill for an additional 4 minutes, moving 90 degrees after 2 minutes. Remove from the grill and let rest 5 minutes before slicing.
Cooking time will vary depending on how you like your steak cooked and the thickness of the steak. This cooking time is for medium rare with 1.25 inch steaks.
Check out more dinner recipes!
If you make these Bone in Ribeye steaks please leave a rating and/or review. Also tag me in any of your Instagram photos, I love to see what you’re making!
Bone in Ribeye
- 2 heads garlic tops cut off
- 1 tsp olive oil
- 1/4 tsp kosher salt
Bone in Ribeye Steaks
- 32 oz ribeye steaks 2-1 inch thick steaks
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp rosemary chopped (optional)
Roasting the Garlic
- Preheat the oven to 400°F and line a baking sheet with parchment paper
- Cut the very top of each head of garlic off, just to expose the cloves
- Drizzle with olive oil, sprinkle with salt then roast for 35-45 minutes or until a medium brown color and you're able to easily squeeze the garlic out by lightly pressing the sides of the head
Grilling the Bone in Ribeye Steaks
- Preheat your grill on high heat for 10-15 minutes
- Season both sides of the steaks with salt, pepper and the chopped rosemary if you choose to use it
- Place the steaks on the grill and do not disturb them for 2 minutes. Turn the steaks 90 degrees and do not disturb for 2 more minutes
- Flip the steaks over to the other side and repeat
- Remove the steaks from the grill and let them rest for at least 5 minutes before cutting into them
- Serve with the whole head of roasted garlic and enjoy!