Open Categories +

Blog Home

Bone-In Rib-Eye Steaks

Melissa's Kitchen Masterlist
Effortless Entertaining
The Skinny on the Italian Diet
Now Trending:
I'm Melissa!

A Food Network chef + mama obsessed with Aperol spritzes, travel, and mouth watering food. I also own a gorgeous cooking school in Italy. My mission? To share the secrets of La Dolce Vita so you can create a healthy, beautiful, delicious life filled with joy!

hello,

Ready to Manifesto Some Miracles?

tell me more

Grab a copy of my lastest book "Miracles Manifested" and enter to win a trip to Italy valued at $7000!

I don’t think I’ll ever MEAT a steak I don’t LOVE. And it’s even better if it’s still on the bone and cooked till the perfect medium-rare.

I have been using a lot of dry rubs recently cause they form a gorgeous crust on the steaks. The trick is to let it sit in the rub for at least 24 hours. It brings all the juices to the surface.

I even freeze the steaks for a few weeks in the rub. I find that mimics the dry-aging process some steak houses are famous for.

And nothing is better than a glass of big and bold Cabernet to wash it all down. Salute my meat-loving friends.

xxx Chef MM

Print

Bone-In Rib-Eye Steaks

  • Author: Melissa Mayo

Ingredients

Scale

FOR THE STEAK

  • 4 bone-in rib-eye steaks (13 oz /370 g each)

FOR THE RUB

  • 2 TBS paprika
  • 1 TBS ground cumin
  • 1 TBS ground coriander
  • 1 tspn thyme
  • ½1 tspn cayenne pepper/chilli flakes
  • 1 TBS mustard powder
  • 1 tspn brown sugar
  • 1 TBS Kosher salt
  • 1 tspn freshly ground black pepper

Instructions

Combine the ingredients for the rub. Generously coat the steaks with the dry rub and marinate overnight. Store any remaining rub for future use.

Bring the steaks to room temperature before cooking.

Preheat the grill to high. Put the steaks on and cook for 2,2,2 minutes for rare 3,3,3 minutes for medium and 5,5,5 minutes for well done. Remove the steaks from the grill and let them rest for 5 minutes before serving.

SERVES 4

Notes

When I see a good price on steaks I buy them in bulk. I coat them with the ruB and freeze them in zip lock bags for up to a month. In the morning I leave them in the sink to thaw. I find that mimics the dry-aging process some steak houses are famous for and give you an even better steak.

Did you make this recipe?

Share a photo and tag me @themelissamayo— I can't wait to see what you've made!

+ show Comments

- Hide Comments

add a comment

Reply...

I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

more about me

Ciao Bella,

enter now →

In Italy, they add work and life on to food and wine.

Win a one-week luxury trip to Tuscany 

The Magic of Italy
without the planning

Explore

Food Netwok Chef, Melissa is dishing up delicious food and a once-in-a-lifetime experience for your soul.

find out more →

Hands down the prettiest, do-it-yourself, easy-to-use, customizable, website templates on the internet. They look super expensive, but I promise they won't break the bank. 

Tonic Site Shop

Want a site like mine?

check it out →

@themelissamayo

For delicious recipes, travel guides, inspiration and more, join me on Instagram.

follow along