Easy Bone-in Ribeye Steak
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, and you can make it to impress your partner.
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
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.
Nutrition Facts
Easy Bone-in Ribeye Steak
Amount per Serving
Calories
608
% Daily Value*
Fat
33
g
51
%
Saturated Fat
14
g
88
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
15
g
Cholesterol
138
mg
46
%
Sodium
138
mg
6
%
Potassium
1764
mg
50
%
Carbohydrates
30
g
10
%
Fiber
8
g
33
%
Sugar
13
g
14
%
Protein
55
g
110
%
Vitamin A
510
IU
10
%
Vitamin C
128
mg
155
%
Calcium
82
mg
8
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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