Bought bone on rib eye on sale. It had been ages; I had not had it with black pepper rub. With left over 3 tomato wedges, carrot, mushroom and red capsicum to go with it. Google: “bone-in ribeye has more muscle, is chewier, and ideal for smoking. Boneless ribeye has less tissue, is less chewy, and better suited for grilling. As a takeaway, remember bone doesn’t affect the taste of your ribeye.”

I don’t have a smoker, so I am just going to use oven. Google: “Grilling Bone-In Ribeye is a great way to bring out the rich flavour and ultimate tenderness of this cut of meat.”

This is a simple rub with oil, salt and black pepper. I am glad it turned out moist, flavourful, colourful and delicious. Let’s cook!!!!

Ingredients

1 bone on rib eye steak
3 tomato wedges
1 carrot, cut to bite size
1/2 red capsicum, cut to bite size
8 slices mushroom
water
salt
white pepper
black pepper
oil

Method

Be sure your rib eye steaks are completely thawed before cooking. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak. Preheat oven/grill, for 10 minutes. Season it with oil, salt and black pepper.

Place bone on rib eye steak in a foil grease pan. Position the pan in the oven/grill so that the surface of steak is 3–4 inches from the heat. Cook steak for medium-rare bone on rib eye in the oven for 12–14 minutes for a 1-inch steak, and 14–16 minutes for a 1½ inch steak, turnover about 1 minute before the halfway point.

Put carrot in a pot with water, cook for about 6-8 minutes. Remove from pot and place in foiled greased pan place with capsicums and mushrooms, season with salt and white pepper then drizzle some oil. Place in the oven. Chargrill the vegetables for about 10 minutes or until cooked.

Rest bone on rib eye steak for 5 minutes before serving, covering lightly with foil. Once rested plate up with chargrilled vegetables and tomato wedges. Serve with a glass of red wine. Enjoy!!!!

Note: Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavourful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.

https://helenscchin.com/2023/02/09/black-pepper-bone-on-rib-eye-with-chargrilled-vegetables-and-tomato-wedges/

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