Grass-Fed Bone-In Ribeye
Recipe by RPM Steak
You’ll savor every bite of the tender, melt-in-your-mouth goodness of this Grass-Fed Bone-In Ribeye recipe, inspired by RPM Steak. This masterpiece has the stamp of approval of Executive Chef Partner Bob Broskey and RPM Restaurants Partner and award-winning TV personality Bill Rancic (check out more grilling tips from them and other Lettuce chefs here and here!).
If you’re looking for even more ways to impress your guests, order one of RPM Steak’s Summer Grill Kits or your own jar of RPM Steak Salt.
Grass-Fed Bone-In Ribeye
Bring steakhouse sophistication to your next backyard BBQ
Yield: 2-3 servings
Ingredients:
1 20 oz. grass-fed bone-in ribeye
Kosher salt and freshly ground black pepper, to taste
2 Tbsp. neutral oil, i.e. canola or grapeseed
1 Tbsp. butter (optional)
6 cherry peppers, halved
⅛ tsp. RPM Steak Salt or sel gris
Method:
1. If steak is frozen or refrigerated, thaw completely and/or allow to rest at room temperature for 30 minutes to an hour.
2. Preheat a cast iron skillet on medium-high heat.
3. Pat the steak dry, and season both sides generously with kosher salt and pepper.
4. Add oil to the skillet.
5. Sear the steak on both sides for four minutes per side to achieve medium rare, ensuring a nice even color. Optional: Baste your steak with a pad of butter before removing from the pan to add a rich, nutty finish.
6. Cook the steak to your desired temperature, then transfer it to a cutting board to rest for at least 5 minutes.
7. Sprinkle the RPM Steak Salt or sel gris over the top to taste.
8. Transfer to a plate and serve with the cherry peppers.
