Ribeye
Thomas J. Story
Serve Bacanora’s melt-in-your-mouth showstopper alongside its bone.
This recipe and others from Phoenix's Bacanora can be found in the Sunset feature, "Phoenix’s Best New Restaurant Has the Secrets to Open-Fire Grilling."
How to Make It
1
Remove ribeye from the refrigerator about 45 minutes before cooking, and season heavily on both sides with salt.
2
On a wood-fired or charcoal grill, cook the steak over high, direct heat, about about 6 minutes per side.
3
Move the steak to an indirect-heat zone and continue grilling, again 6 minutes per side. Remove to a cutting board and let rest about 15 minutes.
4
Remove the bone and slice lengthwise into about 10 1⁄2-inch thick pieces. Serve on a large platter with salsas, tortillas, and limes.
Ingredients
4–5 lb. bone-in ribeye, dry-aged 36–46 days
salt, to taste
15 flour tortillas
3 limes, halved
Directions
1
Remove ribeye from the refrigerator about 45 minutes before cooking, and season heavily on both sides with salt.
2
On a wood-fired or charcoal grill, cook the steak over high, direct heat, about about 6 minutes per side.
3
Move the steak to an indirect-heat zone and continue grilling, again 6 minutes per side. Remove to a cutting board and let rest about 15 minutes.
4
Remove the bone and slice lengthwise into about 10 1⁄2-inch thick pieces. Serve on a large platter with salsas, tortillas, and limes.
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