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December 09, 2022
Are you garlic’s biggest fan? If so, you’ll want to bookmark this recipe for Double Garlic Bone-in Ribeye. This juicy steak uses not just one but two of my amazing garlic-based rubs. There’s nothing better than a bone-in ribeye unless it has a kick of heat on the back end like this one.
This fancy meal comes together in less time than it takes to have a pizza delivered. You won’t believe how perfect these steaks look, especially if you add a few grill marks. Finish off with a couple of pats of butter, and you’ve got a juicy steak that will knock the socks off anyone.
Ribeye is versatile, making it a staple in many kitchens. Cook it for a special date night or to treat a buddy on game day. Though many stick to one tried-and-true recipe, I prefer mixing it up. Variety is the spice of life, after all!
The Ingredients
Dinner in less than five ingredients; what could be better? You’ll definitely have leftover rub, so save the rest for another mouth-watering recipe. Here’s what you need to add to your shopping list.
The Smoker Setup
Here’s a list of the main equipment I used to make my Double Garlic Bone-In Ribeye Recipe. You can find more of my pitmaster must-haves in the equipment and tools section.
The Process for Making Double Garlic Bone-In Ribeye
You can find an in-depth demonstration of this recipe in the recipe card and video. For now, here’s a quick rundown of how I pulled these amazing ribeyes together.
The Results
These steaks were just as gorgeous as they were delicious. The multiple types of garlic made this dish extraordinary. The garlic flavor shone through with the perfect hint of jalapeno.
Serving Suggestions for Double Garlic Bone-In Ribeye
This steak is a romantic treat when served with a loaded baked potato, Caesar salad, and a glass of red wine.
Go casual by serving the steak with a wedge salad, french fries, and your favorite soda or craft beer.
Storing Leftover Steak
You can store leftovers, covered, in the fridge for up to 4 days. You can also freeze your leftover steak for up to 3 months.
Category
Ribeye
Ribeye Steaks (or steak of choice)
Olive Oil
Heath Riles BBQ Garlic Jalapeño Rub
Heath Riles BBQ Garlic Butter Rub
Salted Butter
et PK Grill set up for a 2 zone fire. We used Royal Oak Charcoal and GrillGrates. At the start of the cook, our GrillGrates are around 500º
Coat steaks with Olive Oil to act as a binder
Season steaks with Heath Riles BBQ Garlic Jalapeño Rub and then Heath Riles BBQ Garlic Butter Rub
Spray GrillGrates with oil before cooking steaks, once grates are hot.
Place steaks on grates and allow to cook for 1 minute and 30 seconds, spin the steak at this point if you are trying to achieve good looking grill marks. Cook for another 1 minute and 30 seconds. This is a total cook time of 3 minutes on this side.
Flip the steak to the other side and repeat step #5.
Once your grill marks are in place, move your steaks to the cool zone of the fire and allow to finish cooking. Our steaks were 106º-110º at the time of moving them over.
We cooked our steaks to an internal temperature of approximately 120º for a medium rare. Remove from grill once desired temperature is reached.
Place 2 pads of salted butter on top of each steak. Cover with foil and allow to rest for approximately 10 minutes!