Steaks Of Summer #5 - Grilled Ribeye
Prep time
Cook time
Total time
Ribeye with browned butter potatoes, grilled bok choy and grilled bourbon cherries on ice cream
Recipe type: Whole Meal
Cuisine: American
Serves: 2-3
  • 1 ribeye, bone in, 1-1½" thick
  • Salt and pepper
Browned Butter Potatoes
  • 2 pounds baby or fingerling potatoes
  • ¼ stick salted butter
  • ¼ teaspoon sea salt
  • 2-3 tablespoons olive oil
Baby Bok Choy
  • 2 baby bok choy cabbages
  • 1 teaspoon olive oil
  • Balsamic glaze
  • Sea salt
Bourbon-Soaked Grilled Bing Cherries
  • 1 pound fresh bing cherries, pitted and halved
  • ¼ cup bourbon (Larceny works great)
  1. With a grill preheated to 400-450F, let the steak set at room temperature for 30-60 minutes.
  2. Liberally salt and pepper the steak prior to grilling.
  3. Place the steak on the grill for approximately 4-5 minutes per side, until it reaches an internal temperature of 100F.
  4. Remove the steak from the grill and turn the heat up to high.
  5. Once the grill is hot, place the steak on the grate again for about 90 seconds per side, until the internal temp reaches 125 F.
  6. Remove the steak from the grill and let it rest under foil for at least 5 minutes.
  7. Slice the meat off the bone, then slice it into ½" thick strips and serve immediately.
Brown Butter Potatoes
  1. Scrub the potatoes and add to boiling water. Once the water returns to a boil, set a timer for 8 minutes (7 minutes for smaller potatoes).
  2. Ensure the grill is heated to about 450F.
  3. Remove the potatoes from the water and drain, then coat with olive oil, then place the potatoes on the grill for about 8-10 minutes per side to brown well over the fire.
  4. Once the potatoes are browned, place them along the edge of the grate away from the fire while cooking other items, or remove immediately.
  5. Once the potatoes are off the grill, place in a large bowl and toss with warm browned butter, adding a healthy pinch of sea salt, then serve immediately.
Baby Bok Choi
  1. Preheat a grill to about 450F.
  2. Slice the bok choy cabbages in half top-to-bottom and lightly coat with olive oil.
  3. Place cut side down on the grill for about 8 -10 minutes, then turn and grill on the opposite side for another 8-10 minutes.
  4. Remove from the grill and drizzle with balsamic glaze, adding sea salt, then serve immediately.
Bourbon-Soaked Grilled Bing Cherries
  1. Slice the cherries in half, removing the pits and place in a bowl, covering the cherries with the bourbon and stirring every 15 minutes, for a total of 2 hours.
  2. Preheat a grill to about 400F, and place a grill pan on the grate to let it heat up, too.
  3. Add the cherries to the grill pan in one layer, and turn the cherries with a spatula every 2-3 minutes, for a total of 10 minutes, or until the cherries take on a bit of char and release the aroma of the bourbon and cherries.
Recipe by livefire at