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Grilled Texas Ribeye

By Tim Love, courtesy of foodandwine.com

Most American cooks buy beautifully marbled ribeye steaks without the bone, but Tim Love opts for the heftier bone-in variety. To help keep the steaks extra-juicy, he sears them on the grill, then lets them rest before he finishes cooking.

Our pairing suggestion:
Argentines eat more beef per capita than people in any other country, so it makes sense that their most popular grape, Malbec, is the perfect steak wine.

Ingredients and directions


  • Three 1-1/2-pound, bone-in Carlton Ribeye Steaks, about 1 inch thick, at room temperature
  • Canola oil, for brushing
  • Kosher salt and coarsely ground black pepper


  1. Light a grill and heat, covered, until hot. Brush the steaks with oil and season with salt and with pepper. Grill the steaks over high heat for 1-1/2 minutes on each side. Transfer the steaks to a carving board and let rest for 10 or up to 30 minutes.

  2. 2. Return the steaks to the hot grill, cover and cook for 4 to 6 minutes, turning once; the steaks are done when an instant-read thermometer inserted in the center of the meat registers 130ºF for rare or 135ºF for medium-rare. Return the steaks to the carving board and let rest for 10 minutes. Thinly slice the steaks across the grain and serve.

  3. Serve with:
    Mixed green salad.