Grilled bone-in ribeye with charred scallions
The third ribeye here and the only one cooked over fire. Bone-in cooks more slowly near the bone, which on a grill is an advantage rather than a nuisance.
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Ingredients
For the whole dish · serves 2
- Bone-in ribeye steak16 oz
- Scallions3 oz
- Butter¾ oz
- Olive oil2 tsp
- Garlic cloveone, halved
- Sea saltcoarse, an hour ahead
- Black peppercoarse, after cooking
Served with
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+3g net · 95 kcal · 10 min · together 6g net, 735 kcal
Method
6 steps · 45 minutes
- Build the fire with the coals banked to one side, so there is a hot zone and a cool one. A single even bed cannot cook a steak this thick.
- Salt it an hour ahead and let it come to room temperature. Cold in the middle over live fire means a burnt outside and a raw center.
- Sear both faces over the coals, 3 minutes each, then move it to the cool side and close the lid.
- Give it 10 more minutes off the direct heat, or until the thickest part away from the bone reads 125F.
- The meat right against the bone will always be rarer than the rest. That is the cut behaving normally, not an undercooked steak.
- Char the scallions whole over the hot side for 2 minutes while the steak rests, then rub the cut garlic over the meat and finish with butter.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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