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.😉
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!
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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.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
