Grilled Bone-In Ribeye
Smoky, citrusy, and fresh — this Mexican steak recipe pairs a juicy grilled ribeye with a bright charred asparagus and serrano salsa.
Equipment
- Grill
- tongs
Ingredients
- 2 bone-in ribeyes
- seasoned salt , to taste
- 1 bunch asparagus
- 2 serrano peppers
- 1 bunch green onion
- ½ bunch cilantro, chopped
- 1 lemon
- 2 tsp agave nectar
- 1 tbsp red wine vinegar
- ¼ cup olive oil, + drizzle for the veggies
- salt and pepper, to taste
Instructions
- 30 Minutes Ahead: Pat dry your ribeye really well and season both sides with seasoning salt. Let them rest at room temperature for 30 minutes.
- Char the Veggies: Add the asparagus, Serranos and green onion to a plate and drizzle with olive oil. Place them directly on the grill cook until deeply charred, rotating for an even cook, about 5 minutes. Set aside.
- Grill the Steak: Add the seasoned ribeye to the grill for 11-12 minutes, flipping half way through for medium-rare (See notes for temperature variations). Let it rest.
- Make the Charred Veggie Salsa: Chop the charred asparagus, green onion, and Serrano pretty small and add it to a bowl. Mix in chopped cilantro, lemon, agave, vinegar, olive oil, salt and pepper.
- Serve: Spoon the charred veggie salsa over the steak and enjoy!
Notes
Cooking times for bone-in ribeye based on 1 inch thickness:
- Rare – 125°F – Center is bright red; pinkish towards the outside
- Medium-Rare – 135°F – Center is very pink; slightly brown towards the outside
- Medium – 145°F – Center is light pink; outer portion is brown
- Medium-Well – 155°F – Center is slightly pink; outer portion is brown
- Well – 165°F – Uniformly brown throughout
Nutrition
Calories: 794kcal, Carbohydrates: 18g, Protein: 51g, Fat: 59g, Saturated Fat: 18g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 35g, Cholesterol: 138mg, Sodium: 709mg, Potassium: 1131mg, Fiber: 6g, Sugar: 12g, Vitamin A: 2047IU, Vitamin C: 24mg, Calcium: 86mg, Iron: 9mg
Nutrition information is automatically calculated, so should only be used as an approximation.