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Chargrilled Bone-in Ribeye Steak
Cooking With KidsA bone-in ribeye has enough marbling to stay succulent over fierce heat. Drying the surface encourages browning, while a short rest after grilling lets the juices settle before the meat is sliced.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Advanced
Instructions
Servings:4
- 1Take the steak out of the fridge about 1 hour before cooking so it loses its deep chill.
- 2Pat both sides thoroughly dry with kitchen paper; a dry surface gives a better crust.
- 3Heat a barbecue or heavy griddle pan over a high heat until properly hot.
- 4
Nutrition
- Calories
- 87
- Protein
- 2.3g
- Carbs
- 9g
Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
EasyAll ages
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
For a stronger char, make sure the griddle or barbecue is fully heated before the steak goes on. Keep the seasoning simple so the flavour of the ribeye remains the focus.
Culinary reasoning
A bone-in ribeye has enough marbling to stay succulent over fierce heat. Drying the surface encourages browning, while a short rest after grilling lets the juices settle before the meat is sliced.
