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Grilled Bone In Rib-Eye Steak Cabernet Reduction Butter Sauce

Recipe by Peloton Culinary & Catering

Trione Winemaker Dinner pictures

 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

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.


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


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


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


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