Grilled Bone-In Rib Eye

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 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)
Sal kosher, pimienta recién molida
Sal marina en escamas (para servir)

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.