Alex Guarnaschelli grilled rib eye is an easy summer dinner made with bone-in steaks, charred corn and tomato salsa, ready in just 45 minutes. That makes it a quick grilled rib eye centerpiece for a weeknight cookout, backyard party or Sunday dinner, since everything cooks on one grill.
The make-or-break move is the Dijon shallot sauce built in a cast-iron skillet right on the grill, which gives the steak a tangy finish. Without it, you lose the layer that separates this rib eye from a standard backyard steak.
What sets this version apart is grilling the corn, tomatoes, and scallions directly over high heat before tossing them in a balsamic lime dressing. That char adds depth to the salsa, so the side matches the richness of the bone-in steak.
Alex Guarnaschelli Grilled Rib Eye
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes30
minutes1035
kcalA bone-in rib eye seasoned with kosher salt and finished with flaky Maldon sea salt, served alongside grilled vegetables dressed in a balsamic honey lime vinaigrette.
Ingredients
- For the Rib-Eyes:
2 bone-in rib-eye steaks (about 1 pound each, 1 to 1 1/4 inches thick)
1 to 2 tablespoons canola oil, for oiling the grill
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
2 medium shallots, thinly sliced
2 tablespoons Dijon mustard
Zest and juice from 1 small lemon
2 tablespoons Worcestershire sauce
Flaky sea salt, such as Maldon
- For the Grilled Corn and Tomato Salsa:
1 to 2 tablespoons canola oil, for oiling the grill
6 large ears fresh corn, husks and silks removed
6 medium Roma tomatoes, halved lengthwise
1 bunch scallions (7 to 8), ends trimmed
6 tablespoons extra-virgin olive oil
Kosher salt
1 teaspoon chili powder
2 tablespoons balsamic vinegar
Zest and juice from 1 large lime
1 tablespoon honey
1/4 cup fresh cilantro leaves, chopped
Directions
- Prep and preheat:Season the steaks with kosher salt and pepper, then let them sit at room temperature for 30 minutes. Preheat the grill on high and oil the grate with a canola-soaked kitchen towel.
- Grill the steaks:Place steaks on the hottest part of the grill and char 3 to 4 minutes. Rotate a half turn and char 3 more minutes. Flip and char another 3 minutes, then move to indirect heat for about 5 minutes for medium rare. Rest on a tray with a fitted rack.
- Make the shallot sauce:Add the butter, shallots, and a splash of water to a cast-iron skillet on the grill. Cook until translucent, about 1 minute, then stir in the Dijon, lemon zest and juice, and Worcestershire sauce. Spoon over the steaks and sprinkle with flaky sea salt.
- Grill the vegetables:Brush the corn, tomatoes, and scallions with 2 tablespoons olive oil and sprinkle with kosher salt. Grill over direct heat, rotating every few minutes, for 8 to 10 minutes. Leave the corn on slightly longer than the tomatoes and scallions.
- Assemble the salsa: Whisk the remaining 4 tablespoons olive oil with the chili powder, balsamic, lime zest and juice, honey, and a pinch of salt. Cut the corn from the cobs, dice the tomatoes, and slice the scallions. Toss with the cilantro and serve alongside or on top of the steaks.
FAQs
What cut thickness works best for grilling bone-in rib eye?
One to one and a quarter inches gives you enough mass to build a crust without overcooking the center. Thinner steaks cook through before the surface chars, which leaves you with gray meat and no contrast. Ask your butcher for a consistent thickness across both steaks so they finish at the same time.
Can I make the salsa ahead of time?
You can grill the vegetables up to two hours ahead, but wait to dress and assemble until right before serving. The balsamic and lime juice turn dull after sitting too long in the bowl. Toss everything while the corn and tomatoes are still slightly warm for the brightest flavor.
Why does the recipe call for two types of salt?
Kosher salt dissolves into the meat during seasoning and penetrates the surface evenly. Flaky sea salt stays intact on top, which gives each bite a crunchy hit of salinity right at the finish. Skip the flaky salt and the steak tastes flat, even if you seasoned it well beforehand.
What’s the best way to oil a hot grill without flare-ups?
Soak a folded kitchen towel in canola oil and grip it with long tongs, then rub it firmly across the grate. Spray bottles cause flare-ups because the fine mist hits open flames. A canola-soaked towel also fills the gaps between grill bars, which helps prevent sticking.
What temperature should I pull the steaks at?
Pull at 130 degrees for medium rare, since the meat climbs another 5 to 10 degrees while it rests on the rack. A small incision with a paring knife works if you don’t own a thermometer. Close the grill lid after removing the steaks to keep the heat trapped for the vegetables.
