Bistecca alla Griglia (Bone-In BBQ Steak)

Thick, bone-in steak grilled over high heat for a burnished crust and juicy, perfectly pink center.

Ingredients

• 1 bone-in ribeye steak (tomahawk/cowboy), 1.2–1.6 kg / 2.5–3.5 lb, **at least** 4 cm / 1.5 in thick
• 1 1/2 tsp kosher salt (or 1 tsp fine salt)
• 1 tsp black pepper
• 1 tbsp neutral oil (canola/vegetable)

Method

• 1

  Step 1: Salt ahead (for juiciness + crust)

  Pat the steak thoroughly dry with paper towels. Season all over with the salt (don’t forget the sides). Leave uncovered on a plate/rack in the fridge **45 minutes to overnight**.

• 2

  Step 2: Bring to cool room temp

  Take steak out of the fridge **30–45 minutes** before grilling. Pat dry again if any moisture beads up. Rub with oil, then season with pepper.

• 3

  Step 3: Set up the BBQ (two-zone fire)

  Heat the grill with one side on **high** (direct heat) and the other side on **low/off** (indirect). Target grill temps:

• 4

  Step 4: Sear for a deep crust

  Place steak on the **direct hot zone**. Grill **2–3 minutes** with lid open until deeply browned. Flip and sear the other side **2–3 minutes**.

• 5

  Step 5: Finish gently (don’t overcook)

  Move steak to the **indirect zone**, close lid, and cook until internal temp is **5°C / 10°F below** your target (it will rise while resting). Start checking early—thickness varies.

• 6

  Step 6: Rest, then slice properly

  Rest steak **10–15 minutes** (loosely tented). Slice off the bone, then slice the steak **across the grain** into 1 cm / 1/2 in slices. Sprinkle a tiny pinch of salt over the cut surfaces if needed.

Tips

• **Thermometer = perfect every time:** For bone-in steaks, internal temp is the only reliable doneness check—bones skew timing.
• **If flare-ups happen:** Move the steak to the indirect zone until flames die down, then return to finish searing.
• **No time to dry-brine?** Salt the steak **right before** it hits the grill (don’t salt and wait 10–30 minutes—this can draw moisture out without enough time to reabsorb).
• **Serving idea:** Slice and serve immediately with a simple salad or grilled vegetables (use the hot grill while the steak rests).

Nutrition (per serving, estimate)