Grilling a rib-eye steak on the bone offers a succulent meal that contains many of the essential nutrients around which you can build a balanced diet. Beef is rich in conjugated linoleic acid, which can help prevent cancer, cardiovascular disease and obesity, according to the National Cattlemen’s Beef Association. Though grain-fed beef contains these nutrients in high quantities, beef from grass-fed cows contains them in a higher concentration while providing less overall fat content, the Mayo Clinic reports. Regardless of whether you buy grass-fed or grain-fed beef, grilled rib-eye steak on the bone is among the most healthful ways to prepare this tender cut.
Clean the grill with a grill brush, making sure to remove any burned excess from previous cooking. Any leftover residue on the grill surface will affect both the flavor of the steak and how it cooks.
Preheat your gas grill to a high temperature. For a charcoal grill, place the coals on one side of the grill and drizzle lighter fluid on them in a circular motion, starting from the center and moving outward. Allow it to sit for 5 minutes or more before lighting.
Apply a thin layer of olive oil to the steaks using a sauce brush. Directly oiling the grill will burn the oil and produce a lot of smoke while doing nothing to prevent the steaks from sticking.
Rub the steaks with coarse sea salt and pepper. Rib-eyes contain abundant natural flavors so they do not require heavy seasoning. A light application of subtle herbs such as basil, oregano or thyme may be appropriate according to your tastes.
Cook the steaks on the heated part of grill for around 3 minutes on each side for a rare steak. For medium rare, this time can be extended for a further 2 minutes per side. For steaks that are medium, medium-well and well-done, move the steaks to the unlit side of the grill, or the side without coals, after cooking for the original 3 minutes. Cover them and cook for an additional 9 minutes, 12 minutes or 15 minutes respectively, or until they are cooked to your liking. Because the steaks are thick, they will be less prone to overcooking.
Remove the steaks from the grill and let them rest for 5 to 10 minutes, or longer if desired. Resting the steak allows the natural juices to coagulate and remain in the steak when you cut it.
Serve the steaks warm with any sides of your choice.
Things You'll Need
Bone-in beef rib-eye steak
Salt and pepper to taste