Florentine Style Bone-In Ribeyes
Prep time: 5 minutes
Cook time: 30 minutes + 10 minutes resting time
Here to show you once again that you don’t need a lot of fancy ingredients or hours in the kitchen to create an amazing meal, is The Kitcheneer with this recipe for Florentine Style Bone-in Ribeyes. In fact, when you start with a really quality cut of meat like a naturally-grazed Elk Bone-in Ribeye (AKA Elk Tomahawk Steak), the less seasoning you use, the better it will taste.
In this recipe, The Kitcheneer uses the simple technique of reverse-searing the bone-in ribeye steaks with a simple drizzle of olive oil, a sprinkle of salt and pepper, and a finish of lemon juice to seal in the juices. You probably already have all those ingredients in your kitchen right now––except maybe the steaks, which you can order here.
Recipe & Photography by The Kitcheneer.
Recipe: Florentine Style Bone-In Ribeyes
- 4 Bone-in Elk Ribeye Steaks (AKA Elk Tomahawk Steaks)
- 1 tsp salt
- 1 tsp pepper
- 1 tbs olive oil
- Juice from 1 lemon
- Preheat grill on low to 250F.
- While the grill is heating up, rub the oil on both sides of the Elk Bone-in Ribeye Steaks then liberally season with the salt and pepper.
- Grill steaks (covered) for 30 minutes (low and slow is the key here, folks.)
- Remove steaks and turn the grill up to 400F.
- Brush steaks with the lemon juice and return to sear on the hot grill for 1 minute per side.
- Allow to rest for 10 minutes.
- Serve with your favorite seasonal sides.
About The Kitcheneer: Using her own personal journey to wellness as inspiration, Amanda “The Kitcheneer” helps guide people toward more mindful, healthy eating by way of simple clean recipes that don’t require much effort to make. View her original post for Florentine Style Bone-in Ribeyes here.
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