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.
Double Garlic Bone-In Ribeye Recipe Using the PK Grill
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!
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.
- Bone-in ribeye steaks. Bone-in steaks are a wonderful treat that many pitmasters are partial to. It’s rumored that the flavor in the bone transfers to the meat during the cooking process, giving you a tender, rich steak. I have to agree! You can find this cut of meat at any well-stocked grocery store.
- Olive oil. If you’ve been following my recipes for a while, you know that I’m usually a mustard man when it comes to binders. Steak usually needs something milder, so I used olive oil. This helped the seasonings stick without altering the flavor of the steak.
- Heath Riles BBQ Garlic Jalapeño Rub. This rub is one of my favorite all-purpose seasonings. It features a mix of garlic, pepper, and a hint of jalapeño. Even though it contains jalapeños, it’s mild enough that even children love it.
- Heath Riles BBQ Garlic Butter Rub. If you love the mysterious deep flavor of roasted garlic, you’ll adore this ingredient. It spices up chicken, veggies, pork, beef, and steak. I even sprinkle it on popcorn for a fun twist!
- Salted butter. I love letting a pat of butter soak into finished steaks. It adds a bit of silky flavor, making the steak feel luxurious. Salted butter is best for this, but you can always use unsalted butter and a pinch of salt.
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.
- Grill/Smoker. I used the PK Grill for this cook. This is a great smoker that does excellent for grilling recipes as well. I’m a fan of the adjustable airflow, which can make or break your food. The grill is cast aluminum, which is ultra-durable and holds its heat.
- Charcoal. I stoked the PK with Royal Oak Charcoal and Tumbleweeds. This is a beautiful combination that burns hot and fast. I love Royal Oak because their products don’t have any fillers.
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.
- Fire up the grill. I stoked the PK Grill with charcoal and tumbleweeds. Then, I fired it up to 500℉, creating a two-zone fire.
- Add binder and seasoning. I removed the steaks from their packaging and drizzled them with olive oil. After I made sure it was coated evenly, I added a layer of Garlic Jalapeño Rub, followed by a sprinkle of Garlic Butter Rub. I flipped the steaks and repeated the process on the other side. I let the steak sweat in for 10-15 minutes before putting them on the grill.
- Sear and flip. I sprayed the grill’s grates with oil, then laid the steaks straight on top. I let the steak sear for 1 minute and 30 seconds before spinning. After another 1 minute, I flipped the steak and repeated the process on the other half.
- Move to the cool zone. Once the steaks had beautiful grill marks, I moved them to the cool zone and let them cook until they reached 120℉. My steak was medium-rare, so feel free to adjust the cooking time based on what you like.
- Rest and serve. I removed the steaks from the grill, topped them with a pat of butter, and let them rest for 10 minutes before serving.
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 jalapeño.
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.
Equipment and Tools
Double Garlic Bone-In Ribeye Recipe Using the PK Grill
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!