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Plated Tuscan Ribeye with grilled asparagus, grilled sweet onions and blistered tomatoes. Drizzled with charred lemon juice and balsamic reduction.

Tuscan Spice Rubbed Bone-in Ribeye

5 from 1 vote
Print Recipe
Course: Dinner, Holiday, Special Event
Cuisine: American, Italian
Keyword: Bone in, Cowboy, Grilled, Reverse Seared, Ribeye, Skirt Steak, Tomahawk, Tuscan
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Tuscan Rub Marinade Time: 4 hours
Servings: 4 people
Author: Chef Tony Zentgraf
Bright and Refreshing grilled steak that will melt in your mouth and burst with flavors.
The Tuscan Rub with the smoke from the grill imparts rosemary, black pepper and lemon onto the crust.
While the acidity of the lemon juice, blistered tomatoes and balsamic reduction come together to create a flavorful "sauce" to compliment the reverse seared Tuscan Ribeye!
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Recipe Multiplier

  • 2 ½ lb Bone-in or Tomahawk Ribeye

Tuscan Spice Rub

  • 1 ea Zest of a Lemon
  • 3 tbsp Coarse Ground Black Pepper
  • 3 tbsp Rosemary Minced
  • 1 tsp Granulated Garlic
  • 1 tbsp Granulated Onion
  • 1 tsp Paprika
  • 1 tsp Red Chili Flakes
  • 2 tbsp Kosher or Sea Salt
  • 2 tbsp Olive Oil - To coat the steak before dry rubbing steak.

Grilled Veggies

  • 2-3 ea Medium Sweet Onions - Sliced ½" thick
  • 1 bunch Asparagus - Trimmed
  • 2 ea Lemons - Cut in half
  • 4 ea Tomatoes Medium Sized
  • 2 tbsp Vegetable Oil - to coat veggies
  • 1 tsp Kosher Salt - to season
  • ½ tsp Black Pepper - to season
  • ¼ cup Balsamic Reduction - to drizzle over steak and veggies on plate

Herbed Butter for Basting Steak

  • ½ stick Butter
  • 2 tbsp Rosemary minced
  • 2 tbsp Minced Garlic
  • 2 tbsp Cracked Black Pepper

Instructions

Making the Dry Rub

  • Zest one lemon and add the zest to a bowl.
  • To the bowl add the remaining ingredients of the spice rub.
    Mix together until fully combined.
  • Drizzle olive oil onto the Bone-in Ribeye, rub to coat all sides.
    Pack the dry rub onto all sides of the olive oil coated steak.
  • Place on a sheet pan and let the rub coat and marinate the steak.
    Refrigerate uncovered for 4 hours to overnight.
    Bone in double thick ribeye with a tuscan dry rub. Meater thermometer inserted ready to be smoked and reverse seared.

Reverse Searing the Ribeye

  • Preheat your smoker, kamado style grill or even your oven to 250°
    Smoke or slow roast your steak to an internal temperature of 125°. Approximately 1 1/2 hours.
    Recommend using a wireless internal thermometer in the ribeye to get an accurate temperature and cook time.
    Seasoned tuscan Ribeye on the grill to begin to be smoked.
  • Once the steak has reached 125° remove the steak from the grill or oven and let rest at room temperature for 15 minutes.
    At this point, bring the temperature of the grill up to searing heat.
    You can use a regular grill grates, cast iron grill grates, flat cast iron griddle insert or even a cast iron pan on the grill or stove top to sear the steak.
    Tuscan Rubbed Ribeye after 1 1/2 hour smoke to get the internal temperature up to 125° before searing
  • Once the steak has rested and the grill or cast iron pan has heated to searing temp. Lightly oil the cooking surface.
  • In a pot melt the butter and add the minced rosemary, minced garlic and cracked black pepper. Let simmer for a couple of minutes to bring out the oils in the herbs.
  • Place the ribeye onto the oiled cooking surface and allow to sear for 2-3 minutes per side. Baste each side with the melted Herb Butter as it sears.
    Basting the reverse seared bone in Ribeye with a rosemary, cracked pepper and garlic butter.
  • Once the steak has seared on both sides, remove from the heat and rest again.
  • Grill the veggies to develop char on the lemon and blister the tomatoes
    Charring lemons and blistering tomatoes for Tuscan Spiced Ribeye
  • Sear the onions and asparagus to get an even char to get the maximum flavor.
    Asparagus and sweet onions searing on a cast iron griddle to get maximum flavor.

Serving the Tuscan Rubbed Bone-in Ribeye

  • To serve, remove the bone on the side of the ribeye by cutting along the bone to separate from the meat.
    Slice the ribeye as you would for a prime rib roast. Or slice diagonally to have slices including the crust to get some of the crust on each slice.
    Tuscan ribeye sliced showing the seared crust and the internal medium rare steak. Surrounding the steak are the charred lemons, grilled sweet onions and asparagus and the blistered tomatoes.
  • Plate the steak with grilled onions, asparagus, blistered tomatoes and charred lemon. Squeeze the lemon and drizzle some balsamic reduction over the veggies and steak.
    Enjoy the steak with smashed blistered tomatoes as the flavors meld together to make a sauce with the combined flavors of the acidity from the tomatoes, lemons and balsamic reduction and balanced with the of the grilled sweet onions.
    Enjoy!
    Plated Tuscan Ribeye with grilled asparagus, grilled sweet onions and blistered tomatoes. Drizzled with charred lemon juice and balsamic reduction.