Bone-In Ribe Eye - Recipe

from Steak with Friends: At Home with Rick Tramonto

Bone-in rib eyes are large and robust steaks cut from the forequarter, rib section of the animal. But because of the bone, there is not an excessive amount of meat. When you remove the bone from the steak, it becomes a rib eye steak. I love bone-in rib eye and consider it my favorite cut, along with hangar steak. There is nothing more primal than cutting into one of these beauties.

4 bone-in rib eye steaks, about 20 ounces each and 1 ½ inches think
½ cup olive oil
Kosher salt and freshly ground black pepper
Bordelaise sauce

Serves 4

Prepare a clean, well-oiled charcoal or gas grill so that the coals or heat element are medium-hot. Or, heat the broiler.

Brush both sides of the steaks with the olive oil and season liberally with the salt and pepper.

Grill the steaks, turning once, for a total of 12 to 14 minutes for rare meat or 16 to 18 minutes for medium-rare. Let the steaks rest for about 10 minutes before serving.

Meanwhile, in a saucepan, heat the sauce over medium heat for 3 to 4 minutes, until hot.

Slice the rested steaks against the grain, and divide among 4 plates or arrange on a platter. Top with the sauce, making sure there are pieces of marrow on each steak. Serve.