One of our firm family favourites, this delicious meal is ready to enjoy within 30 minutes. It’s hard to find something tastier to come from the grill than a thick-cut, perfectly cooked bone-in ribeye steak. It’s full of flavour and so tender, thanks to the marbling through the beef. Cooking it on a cedar wood plank takes this classic to another level.
Grilled Ribeye – Serves 2
- 2 nice ribeye steaks
- salt & pepper
- 1 large brown onion
- 2 medium sized red bell peppers
- Garlic to your taste
Step 1:
Soak the plank. Put the plank in a large container, weigh it down, and cover with water. Soak for at least one hour.
Step 2:
Season the beef. Sprinkle the ribeye steaks evenly with the salt and pepper. Let rest at room temperature for one hour, or up to overnight, refrigerated.
Step 3:
Set the grill up with two heat zones – one zone set to high, and another zone set to no heat. For our Weber, we light a chimney starter full of charcoal, wait for it to be covered with ash, then pour it in a thick pile covering half of the charcoal grate, about two coals deep. This leaves the other half of the charcoal grate empty.
Step 4:
Prepare the pepper and onion topping. While the grill is heating up, slice the onions, peppers, and garlic. Toss them together in a medium bowl with the salt, then set aside.
Step 5:
Char the plank and sear the steaks. When the grill is ready, remove the plank from the water and let excess water drip off. Put the plank over the high heat part of the grill and leave it until it is blackened on the bottom and starting to smoke. That’ll be done in about 3 minutes.
Move the plank to the unlit side of the grill, flip the plank over so the blackened side is facing up. Put the ribeye steaks on the grill over the coals and sear until they are well browned on the bottom, in about 4 minutes. Flip the steaks onto the plank, browned side facing up, and top each steak with a handful of the pepper and onions.
Step 6:
Plank cook the steaks. Cook them with the lid closed until the steaks reach an internal temperature of 50 for medium-rare in about 25 minutes, a little less for rare and a little more for medium. Cooking a steak well done is criminal.
Step 7:
Remove the plank to a heat safe surface, such as a baking sheet with a towel under it. Let the steaks rest for 10 minutes. Cut the bone away from the ribeye, then slice the steaks and serve, topped with the peppers and onions.
You can enjoy this yummy ribeye with all sorts of sides such as chunky fries or potato wedges, a nice fresh salad or roast veggies. For a special lunch, you can also serve it in a toasted bun cheese and sauce.
