Grilled Bone In Rib-Eye Steak Cabernet Reduction Butter Sauce

Category, DifficultyIntermediate

Recipe by Peloton Culinary & Catering

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 2 Pieces Bone in Thick Cut Ribeye Steak (about 2.5 pounds each)
 4 tsp Spice Rub (your favorite blend)
 2 tbsp olive oil
 To Taste Kosher Salt and Fresh Ground Black Pepper

1

Season the Ribeye steaks with kosher salt and black pepper and your favorite spice rub per side. Let the steaks rest at room temperature for about 30 minutes.

2

Brush on the olive oil and place steaks onto a hot grill. Rotate 90 degrees after three minutes.

3

Repeat for the other side and then place on a large oven proof sauté pan.

4

Bake steaks in a 350 degree oven for about 20 minutes until an internal temperature of 120 degrees is reached.

5

Remove steaks from the oven and loosely cover with aluminum foil for at least 5 minutes. Slice the meat in ½” slices and serve.

Ingredients

 2 Pieces Bone in Thick Cut Ribeye Steak (about 2.5 pounds each)
 4 tsp Spice Rub (your favorite blend)
 2 tbsp olive oil
 To Taste Kosher Salt and Fresh Ground Black Pepper

Directions

1

Season the Ribeye steaks with kosher salt and black pepper and your favorite spice rub per side. Let the steaks rest at room temperature for about 30 minutes.

2

Brush on the olive oil and place steaks onto a hot grill. Rotate 90 degrees after three minutes.

3

Repeat for the other side and then place on a large oven proof sauté pan.

4

Bake steaks in a 350 degree oven for about 20 minutes until an internal temperature of 120 degrees is reached.

5

Remove steaks from the oven and loosely cover with aluminum foil for at least 5 minutes. Slice the meat in ½” slices and serve.

Grilled Bone In Rib-Eye Steak Cabernet Reduction Butter Sauce