by Jeremy Holmes
Presentation is key in this hearty, mouth watering Bone-in Rib Eye Steak. Chef Jeremy Holmes of St Elmo Steakhouse in Indianapolis, IN shows us how to make this 20 ounce powerhouse of a steak.
20 ounce bone in rib eye steak
1 tsp Spanish paprika
1 tsp Onion salt
1 tsp Celery salt
1 tsp Kosher salt
1 tsp Garlic salt
1 tsp Black pepper
1. Create the seasoning by mixing equal parts of onion salt, celery salt, kosher salt, garlic salt, black pepper, and Spanish paprika.
2. Coat both sides of the steak in the seasoning. Pat in, or apply pressure to ensure the seasoning stays on the meat.
3. Place steak on the grill (or skillet) at a diagonal, over medium heat.
4. To prepare to medium rare, turn the steak from the 10:00 o’clock position to the 2:00 o’clock position after four minutes.
5. After another four minutes, flip the steak over, and place on the 10:00 o’clock diagonal again, wait another 4 minutes before turning to the 2:00 o’clock position.
6. Let the steak sit for an additional 3-4 minutes at the 2:00 o’clock position.
7. Allow the steak to rest 2 minutes before serving.
Recipe courtesy of Jeremy Holmes, St. Elmo Steakhouse, 2013.
Note: If you would like your steak cooked to medium, add about 1 minute to each turn. For Medium well, wait an additional 2 minutes between turns, and for a well-done steak, rotate and flip every 5-6 minutes. Use a thermometer to measure the temperature. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.