Grilled Côte de Boeuf (Bone-in Ribeye) - The Chef's Recipe
An exceptional, juicy, and flavorful bone-in ribeye, revealing the richness of wood smoke and spices. A secret marinade and slow-grilling process ensure meat that melts in your mouth, worthy of the best barbecues.
🛒 Ingredients
4 servings
- 2 bone-in ribeye steaks (approx. 1.1 lbs each)
- 4 tbsp Dijon mustard
- 3 tbsp Worcestershire sauce
- 2 tbsp honey
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 tsp cracked black pepper
- 2 tsp fine salt
- Zest of 1 fresh lemon
- 2 cups homemade or store-bought BBQ sauce
Watch the original video
Watch on TikTokDirections
- 1
Remove the steaks from the refrigerator 30 minutes before cooking to reach room temperature.
- 2
Prepare the marinade: mix the mustard, Worcestershire sauce, honey, olive oil, garlic, paprika, cumin, thyme, and lemon zest in a bowl.
- 3
Coat both sides of the steaks generously with the marinade. Let rest for 20 to 30 minutes.
- 4
Preheat the barbecue to medium-high heat (390-430°F). If you have wood chips, add them for extra smoky flavor.
- 5
Season the steaks with salt and pepper just before placing them on the grill.
- 6
Place the steaks on the hot grate. Cook for 8-10 minutes per side for medium-rare (adjust according to your preference).
- 7
Halfway through cooking, brush the steaks with BBQ sauce.
- 8
Remove from the heat and let rest for 5 minutes, covering partially with aluminum foil.
- 9
Serve immediately by slicing the meat against the grain, accompanied by additional BBQ sauce.
💡 Chef's Tip
The secret to a successful steak: never pierce the meat with a fork while cooking! Use tongs to turn it. Also, avoid moving the meat too often on the grill—let it develop a golden crust. If you don't have a barbecue, a very hot cast-iron skillet will work perfectly.
