Skip to main content

Search form

  • FOOD & WINE
    • FOOD & WINE FEATURES
    • QUICK BITES
    • RESTAURANT REVIEWS
    • DINING GUIDE
    • RECIPES
  • ARTS & EVENTS
    • ARTS & EVENTS FEATURES
    • EVENT CALENDAR
    • SUBMIT YOUR EVENT
  • STYLE & SHOP
    • MOST STYLISH
    • STYLE FILE
    • STREET STYLE
    • PRODUCT PIQUES
  • HOME & GARDEN
  • REAL ESTATE
  • PEOPLE
    • PEOPLE FEATURES
    • ARTIST PROFILES
    • GRAND PROFILE
    • SOCIAL GRACES
    • PHOTO GALLERIES
  • COMMUNITY
    • MYRTLE BEACH NEWS
    • COMMUNITY FEATURES
    • BEACHCOMBER
    • HISTORY
    • GETAWAYS
    • LIFE & TIMES
    • VIEW FROM HERE
    • MYRTLE BEACH NON-PROFIT DIRECTORY
    • ADOPT A PET IN MYRTLE BEACH
  • WEDDINGS
    • WEDDING FEATURES
    • GRAND STRAND WEDDINGS MAGAZINE
    • WEDDING ANNOUNCEMENTS
    • SUBMIT YOUR WEDDING ANNOUNCEMENT
  • THE MAGAZINE
    • SUBSCRIBE
    • CONTACT US
    • FREE DIGITAL EDITION!
    • WHERE TO BUY
    • SPECIAL SECTIONS
    • VIDEO
    • ISSUE ARCHIVES
    • READER SERVICES
    • ARCHIVES
    • NEWSLETTER
    • NEWSLETTER SIGNUP
    • READER SURVEY
    • SEND US YOUR FEEDBACK
    • ADVERTISE
    • CAREERS
    • SPOT THE DIFFERENCE CONTEST

21 Main Bone-In Ribeye

Meal: 
Main courses
Ingredients: 

1 prime bone-in ribeye loin (we placed in our Italian-manufactured temperature and humidity controlled dry-age cabinet for 45 days)
Salt
Pepper

Directions: 

Trim about 15 percent of the outside of the ribeye loin away to reveal a perfectly dry aged ribeye. Cut a 20 ounce portion off the loin. Season with salt and pepper. Heat up a pan or grill until it is very hot. Sear on both sides until the internal temperature reaches 140 degrees (medium rare). Let rest for 5 minutes.

MORE RECIPES
Ruth's Chris Cranberry Mint Cocktail
Chocolate Chiller Smoothie
Candy Corn Cocktail
Mushroom Cappuccino with Walnut Parmesan Biscotti
Pumpkin Pound Cake with Maple Pecan Glaze
Sweet Potato Pie and Pecan Brittle from Greg Norman Australian Grille
Triple Chocolate Mousse Cake, Crossants Bistro & Bakery
Pimento Cheese
Pan Seared Local Hog Snapper over Cheddar Grit Cake with Succotash
Captain Jolly’s Clam Chowder
Warm White Chocolate Bread Pudding, Bistro 217
Corn Salsa
Butternut Squash Bisque with Maple Crema and Spiced Pecans
Chocolate Peppermint Waffles Recipe From Johnny D's
Gio’s Italian Kitchen Chilean Sea Bass Bella Vista
Sea Captain’s Scallop Salad
Perrone’s Grilled Black Angus Hanger Steak with Chimichurri Sauce & Fresh Salad with a Sweet White Balsamic Vinaigrette
Lobster Bisque
Lime Chiffon Cake with Coconut Ice Cream and Passion Fruit Sauce
Strong Waters' Smokin' Oldie Cocktail
  • Load more













TERMS OF USE | CONTACT US | CAREERS | ADVERTISE | SUBSCRIBE |


About Grand Strand Magazine

  • SUBSCRIBE
  • WHERE TO BUY
  • ISSUE ARCHIVES
  • READER SERVICES
  • READER SURVEY
  • ARCHIVES
  • NEWSLETTER
  • NEWSLETTER SIGNUP
  • CONTACT US
  • ADVERTISE
  • CAREERS

Arts & Events

  • ARTS & EVENTS FEATURES
  • EVENT CALENDAR
  • SUBMIT YOUR EVENT

Food & Wine

  • FOOD & WINE FEATURES
  • QUICK BITES
  • RESTAURANT REVIEWS
  • DINING GUIDE
  • RECIPES

Style & Shopping

  • MOST STYLISH
  • STYLE FILE
  • STREET STYLE
  • PRODUCT PIQUES

Home & Garden

  • HOME & GARDEN FEATURES

People

  • PEOPLE FEATURES
  • ARTIST PROFILES
  • GRAND PROFILE
  • SOCIAL GRACES

Community

  • COMMUNITY FEATURES
  • BEACHCOMBER
  • HISTORY
  • GETAWAYS
  • LIFE & TIMES
  • VIEW FROM HERE
  • MYRTLE BEACH NON-PROFIT DIRECTORY
  • ADOPT A PET IN MYRTLE BEACH

Weddings

  • WEDDING FEATURES
  • GRAND STRAND WEDDINGS MAGAZINE
  • WEDDING ANNOUNCEMENTS
  • SUBMIT YOUR WEDDING ANNOUNCEMENT