Grilled Bone-In Rib Eye

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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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, pimenta moída na hora
Sal marinho em flocos (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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.