2 bone-in ribeyes
Salt & freshly ground pepper
Bengal Hickory Grilling Blend
Roasted Garlic Avocado Oil
Compound Butter for serving

A grilled bone-in ribeye is a carnivore’s delight. The thick, marbled cut boasts big-time tenderness and rich flavor. As it sizzles on the grill, the bone imparts extra depth of flavor while our Bengal Hickory Grilling Blend seals the deal. Whip up a Compound Butter for finishing off this mouthwatering steak. Unforgettable!


1.Season the steaks on both sides with salt, pepper and Bengal Hickory Grilling blend. Do this early in the day if time allows. Park the seasoned steaks in the fridge until grill time. Remove from fridge 30 mins prior to cooking to take off the chill.
2.Heat the grill. If using charcoal, create a hot zone and a cooler zone. For gas grills, plan to turn the heat down after turning the steaks.
3.Rub the steaks on both sides with avocado oil. Bengal Hickory Grilling Blend contains sugar. Using the oil before and during the cooking process will help with flare ups as the sugar caramelizes.
4.Place the steaks on the grill at a 45° angle. Sear the steaks for 3 minutes. Lift and rotate the opposite way at a 45° angle - to create crosshatch marks. Sear for an additional 3 minutes.
5.Turn the steaks and move to the cooler zone or turn down the burner to low. Continue cooking for about 7 minutes or until an instant read thermometer registers 140°F. Remove from the grill and move to a plate. Allow to rest for 8 minutes.
6.Just before serving, place a dollop of compound butter on the steak.

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