Wow, your sweetheart, with this juicy Bone-In Ribeye Steak dinner for two!😎 With Valentine's Day coming up, I wanted to share my husband's delicious romantic steak dinner recipe he made just a few months ago to celebrate our anniversary. You can make it to impress your partner. I'm talking about two generous sizes of ribeye seasoned with salt and pepper for a perfectly cooked steak that is excited with a flavorful Honey Sriracha Sauteed Vegetable Medley.
This is the ultimate steak dinner for steak lovers such as myself! Yes, I'm blessed beyond measure!!!😊 He makes me feel special every day but spoils me rotten on special occasions.😍 Don’t get me wrong, though, that doesn’t mean he throws an extravagant party or anything; he would fill the day with thoughtful and lovely surprises that take time and effort to plan, like a bouquet on our doorstep or cooking something special just for me!
💕 So, without further ado, I present you with the perfect Valentine's Day meal recipe for romantic dining at home. Pair with our stunning Anniversary Red Velvet Cake or Double Chocolate Cupcakes to finish your steak dinner.😉
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What is Ribeye steak?
Bone-in ribeye steak is a cut of beef taken from the cow's rib section. It is a highly marbled and flavorful meat cut, making it a popular choice among steak lovers. The "bone-in" part of the name refers to the cut that includes the rib bone, which adds extra flavor to the meat during cooking. A ribeye steak can be cooked in various ways, including grilling, broiling, or pan-searing, and it is often served with simple seasonings like salt and pepper to let the meat's natural flavor shine through.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Bone-in ribeye steak: This cut of meat is known for its rich flavor and tenderness. The bone adds extra flavor and juiciness to the steak during cooking.
- Kosher salt: Used to season the steak, enhancing its natural flavors.
- Ground black pepper: Adds a savory and slightly spicy flavor to the steak.
- Lime: The juice from the lime adds a tangy and citrusy element to the steak, complementing the rich flavors of the meat.
- Olive oil: Used for grilling the steak, it helps prevent sticking and adds a hint of additional flavor.
Honey Sriracha Sauteed Vegetable Medley:
- Red or yellow onions: Sliced and sautéed, onions add a sweet and savory flavor to the vegetable medley.
- Poblano peppers or red and green bell peppers: Julienned and cooked with onions, these peppers provide a mild and slightly smoky taste.
- Fresh mushrooms (such as portabella): Sliced and sautéed along with the other vegetables, mushrooms add an earthy and meaty flavor to the medley.
- Honey Sriracha Seasoning: This seasoning blend adds a sweet and spicy kick to the vegetables, enhancing their overall taste.
Tools you'll need
How to Make Ribeye Steak
Note: The full instructions are provided in the recipe card below.
The night before, season all sides of the ribeye steak liberally with salt and pepper. Wrap each steak with plastic wrap and refrigerate for at least 24 hours. One hour before cooking, remove the ribeye steak from the fridge and allow it to come to room temperature—Preheat a flat top to medium-high heat. Squeeze juice from 1 Lime on both sides of the steak, then lightly sprinkle salt and pepper. ( It is essential to use more seasoning than needed, as the steak is very thick, and much of the seasoning will fall off during the cooking process) Once at the right temperature, generously oil the flat top.
Add the rib-eye steak on one flat side and sear until well charred, 8 to 10 minutes. Stand the steak on one short side and sear for 1 to 2 minutes. Turn over and grill on the other flat side for 8 to 10 minutes. Stand it up on the opposite short side and sear for 1 to 2 minutes. When both sides of the ribeye steak have become well-charged, move the ribeye steak to the cooler part of the flat top and cook until the internal temperature reaches 125 degrees F for medium-rare.
Transfer to a plate, squeeze juice from the remaining lime over the ribeye steak, and let it rest until the internal temperature registers 130 degrees F, about 20 minutes, tent loosely with aluminum foil while making the sauteed vegetable. Heat your flat top to medium-high heat and coat with a thin layer of olive oil. Add the vegetables to the flat top and cook for 10 minutes or until the desired doneness, turning occasionally. Sprinkle the Honey Sriracha. over the vegetables and toss well. Taste and adjust the season with more honey sriracha seasoning, if necessary.
Remove from the flat top and transfer into a large bowl. Run your knife along the bone to cut away the meat. (Reserve the bone for plating.) Cut the steak at a 45-degree angle into ½-inch slices. Place the meat next to the bone on a large plate, sprinkle with kosher salt, and drizzle with lime juice, if desired. Pair with Honey Sriracha Sauteed Vegetable Medley, Red Salsa "Mexican Restaurant Style" on the side, and our Delicious Paraguayan Homemade Sausage. Enjoy!
Substitutions
- Ground black pepper: You can substitute this with other types of ground pepper, such as white or cayenne, depending on your preferred heat level.
- Olive oil: You can use other types of cooking oil, such as vegetable oil, canola oil, or avocado oil, as a substitute for olive oil.
- Red or yellow onions: You can use other onions, such as shallots or green onions, as a substitute for red or yellow onions.
- Poblano peppers or red and green bell peppers: You can use other sweet or mild peppers, such as Anaheim, Cubanelle, or banana peppers, as a substitute for poblano or bell peppers.
- Mushrooms: You can use other types of mushrooms, such as shiitake, cremini, or button mushrooms, as a substitute for portabella mushrooms.
- Honey Sriracha Seasoning: You can blend your seasoning by combining honey, Sriracha sauce, and other spices such as garlic powder, onion powder, and paprika. Alternatively, you can use other seasoning blends or sauces, such as barbecue or teriyaki sauce.
Variations
- Herb-crusted steak: Instead of just using salt and pepper for seasoning the steak, you can add other herbs such as thyme, rosemary, or oregano to create a more complex flavor profile.
- Chimichurri sauce: Instead of serving the steak with sautéed vegetables, you can make a chimichurri sauce by blending parsley, garlic, olive oil, red wine vinegar, and red pepper flakes. This sauce adds a bright and tangy flavor to the steak.
- Red wine sauce: After cooking the steak, you can use the drippings to make a red wine sauce by adding shallots, garlic, and red wine to the pan. This sauce adds a rich and decadent flavor to the steak.
- Grilled vegetables: Instead of sautéing them, you can grill them for a smoky and charred flavor. Mix seasonal vegetables such as zucchini, eggplant, and bell peppers.
- Compound butter: You can make compound butter by mixing butter with chopped herbs such as parsley, garlic, and chives. Once the steak is cooked, you can place a pat of the compound butter on top to add richness and flavor.
- Surf and turf: You can serve the steak with seafood such as grilled shrimp or lobster tail to create a luxurious surf and turf dish. This is a great option for special occasions or romantic dinners.
How to Serve
- Plate the steak: Place it on a large serving plate once cooked and rested. You can slice it into thin pieces and arrange it on the plate to make it look more visually appealing.
- Serve with sautéed vegetables: Alongside the steak, you can serve the sautéed vegetable medley in a separate bowl or arrange it on the same plate.
- Add some garnish: To make the dish look more elegant, add fresh herbs such as parsley or thyme on top of the steak.
- Serve with sauces: You can serve the steak with different sauces such as chimichurri, red wine sauce, or béarnaise sauce, depending on your preference.
- Add some sides: To round out the meal, you can serve the steak with mashed potatoes, roasted vegetables, or a side salad.
- Pair with wine: You can pair the steak with a red wine such as Cabernet Sauvignon, Malbec, or Merlot to complement the richness and flavor of the meat.
How to Store & Re-Heat
To store: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
To reheat: You can use a microwave or an oven to reheat the steak. For the microwave, place the steak on a microwave-safe dish, cover it with a damp paper towel, and microwave on high for 1-2 minutes or until heated through. Preheat the oven to 350°F (180°C), place the steak on an oven-safe dish, cover it with foil, and bake for 10-15 minutes or until heated.
Make-Ahead
You can season the steak with salt and pepper the night before, wrap each steak with plastic wrap, and refrigerate for at least 24 hours. This allows the seasoning to penetrate the meat, resulting in a more flavorful steak. You can prepare them up to a day in advance by slicing and storing them in an airtight container in the refrigerator. If you're making a sauce or gravy to serve with the steak, you can make it up to two days in advance and store it in an airtight container in the refrigerator.
How to Freeze
First, wrap the steak tightly in plastic wrap, ensuring no air pockets. This will prevent freezer burn and keep the meat fresh. Next, place the wrapped steak in a freezer bag and seal it tightly, removing as much air as possible. Place the bag in the freezer and freeze for up to 6 months.
Tips for Making The Best Bone-in Ribeye Steak
- Choose high-quality meat: Look for well-marbled, prime-grade ribeye steaks at least 1 ½ to 2 inches thick. The thicker the steak, the juicier and more flavorful it will be.
- Season generously: Season the steak with salt and pepper and let it sit in the refrigerator for at least 24 hours. This allows the seasoning to penetrate the meat, resulting in a more flavorful steak.
- Bring to room temperature: Take the steak out of the refrigerator at least 1 hour before cooking to bring it to room temperature. This ensures the steak cooks evenly, producing a juicy, tender steak.
- Preheat your cooking surface: Make sure your grill or flat top is preheated to medium-high heat before cooking the steak. This will create a nice sear and char on the outside while keeping the inside tender and juicy.
- Use a meat thermometer: To ensure the steak is cooked to your desired doneness, use a meat thermometer to check the internal temperature. For medium-rare, cook the steak to 125°F (52°C); for medium, cook to 135°F (57°C); for medium-well, cook to 145°F (63°C); and for well-done, cook to 150°F (66°C).
- Let it rest: Once the steak is cooked to your liking, rest for at least 5-10 minutes before slicing. This redistributes the juices, resulting in a more tender and flavorful steak.
- Add some finishing touches: To make the steak even more flavorful, add some finishing touches like a squeeze of lemon or lime, a pat of butter, or a sprinkle of fresh herbs.
FAQ
What's the difference between a ribeye steak and a bone-in ribeye steak?
A ribeye steak is cut from the rib section of the beef and doesn't include the bone. A bone-in ribeye steak is cut from the same section but includes the bone, which adds flavor and helps keep the meat tender and juicy.
How do I know when my Bone-in Ribeye Steak is done?
The best way to know when your Bone-in Ribeye Steak is done is to use a meat thermometer. For medium-rare, cook the steak to 125°F (52°C); for medium, cook to 135°F (57°C); for medium-well, cook to 145°F (63°C); and for well-done, cook to 150°F (66°C).
What's the best way to cook a Bone-in Ribeye Steak?
The best way to cook a Bone-in Ribeye Steak is to sear it on high heat until it develops a nice crust, then finish cooking it on a lower heat until it reaches your desired doneness. You can do this on a grill, cast-iron skillet, or flat-top griddle.
How long should I let my Bone-in Ribeye Steak rest?
Letting your Bone-in Ribeye Steak rest for at least 5-10 minutes after cooking allows the juices to redistribute and results in a more tender and flavorful steak.
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Recipe
Easy Bone-in Ribeye Steak
Ingredients
- 2 32-ounce bone-in ribeye steak , about 2 ½ inches thick
- Kosher salt , to taste
- Ground black pepper , to taste
- 2 large lime
- Olive oil , as needed for grilling
For the Honey Sriracha sauteed vegetable medley:
- 2 large red or yellow onions , cut the onions in half and then slice them into ⅛-inch-thick half-rounds.
- 2 large poblano peppers or a mix of red and green bell peppers , julienned
- 1 pound fresh mushrooms (we used portabella mushrooms), Sliced
- 1 heaping tablespoon Honey Sriracha Seasoning
Instructions
- The night before, season all sides of the ribeye steak liberally with salt and pepper. Wrap each steak with plastic wrap and refrigerate for a least 24 hours.
- One hour before cooking, remove the ribeye steak from the fridge and allow it to come to room temperature—Preheat a flat top to medium-high heat.
- Squeeze juice from 1 Lime on both sides of the steak, then lightly sprinkle salt and pepper on both sides. ( It is essential to use more seasoning than needed, as the steak is very thick and much of the seasoning will fall off during the cooking process)
- Once at the right temperature, generously oil the flat top. Add the rib-eye steak on one flat side and sear until well charred, 8 to 10 minutes. Stand the steak up on one short side and sear for 1 to 2 minutes. Turn over and grill on the other flat side, 8 to 10 minutes. Stand it up on the opposite short side and sear for 1 to 2 minutes.
- When both sides of the ribeye steak have become well-charred, move the ribeye steak to the cooler part of the flat top and cook until the internal temperature reaches 125 degrees F for medium-rare.
- Transfer to a plate, squeeze juice from the remaining lime over the ribeye steak and allow resting until the internal temperature registers 130 degrees F, about 20 minutes, tent loosely with aluminum foil while making the sauteed vegetable.
For the Honey Sriracha Sauteed Vegetable Medley:
- Heat your flat top to medium-high heat and coat with a thin layer of olive oil. Add the vegetables to the flat top and cook for 10 minutes or until the desired doneness, turning occasionally.
- Sprinkle the Honey Sriracha. over the vegetables and toss well. Taste and adjust season with more honey sriracha seasoning, if necessary. Remove from the flat top and transfer into a large bowl.
To carve and serve the Bone-in Ribeye Steak:
- Run your knife along the bone to cut away the meat. (Reserve the bone for plating.) Cut the steak at a 45-degree angle into ½-inch slices.
- Place the meat next to the bone on a large plate, sprinkle with kosher salt, and drizzle with lime juice, if desired. Pair/ with Honey Sriracha Sauteed Vegetable Medley, Red Salsa "Mexican Restaurant Style" on the side, and our Delicious Paraguayan Homemade Sausage. Enjoy!
Notes
- To store: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
- To reheat: You can use a microwave or an oven to reheat the steak. For the microwave, place the steak on a microwave-safe dish, cover it with a damp paper towel, and microwave on high for 1-2 minutes or until heated through. Preheat the oven to 350°F (180°C), place the steak on an oven-safe dish, cover it with foil, and bake for 10-15 minutes or until heated.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.