Rib Eye On The Bone

By Marcus Samuelsson |

Grilling over an open flame develops such deep flavor and results in tender, juicy steaks. Be sure to let your steaks rest before serving – it’s important to let the juices and flavor set before digging in for dinner.

Prep Details

Servings: 4


4 (1-inch thick) bone-in rib eye steaks

2 jalapenos

6 garlic cloves, peeled

4 scallions

8 tablespoons olive oil

Juice from 2 lemons

2 teaspoons Dijon mustard

4 drops Worcestershire sauce

2 tablespoons chopped fresh tarragon

Kosher salt and freshly ground black pepper


Coffee-Chocolate Rub

2 or 3 cardamom pods

2 tablespoons shaved bittersweet chocolate (64% cacao)

2 tablespoons ground coffee

1 teaspoon freshly grated nutmeg


Photo by Paul Brissman

Make the rub: Break open cardamom pods and put the seeds in a spice grinder with chocolate, coffee and nutmeg. Grind until powdery. Store the rub in an airtight container for up to 4 weeks. It makes about ¼ cup, which is enough for 2 pounds of meat.

Take the steaks out of the refrigerator 30 mInutes before you plan to grill them. Preheat a gas grill to medium.

Rub the steaks with the coffee-chocolate rub. Brush the steaks, jalapeno, garlic cloves, and scallions with 1 tablespoon of the olive oil. Put the steaks and vegetables on the grill. Grill the vegetables until they’re charred all over, about 6 minutes. Grill the steaks to your desired doneness. Transfer the steaks to a platter and let them rest for 10 minutes.

Rub the charred skin off the jalapenos and pull off the stems. Chop the jalapenos, garlic and scallions.

Whisk the remaining 7 tablespoons oil with the lemon juice, mustard, Wroestershire, parsley, and tarragon. Stir in the chopped vegetables. Taste and season with salt and pepper.

Spoon the grilled green vinaigrette onto the platter with the steaks and serves.