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Ribeye

Ribeye steak recipe from Bacanora




Thomas J. Story

 4–5 lb. bone-in ribeye, dry-aged 36–46 days
 salt, to taste
 15 flour tortillas
 3 limes, halved
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.