Charcoal-Grilled Bone-In Ribeye with Chipotle-Honey Glaze

A robust, fire-kissed bone-in ribeye steak seared over charcoal for a deep crust and finished in a mild smoker to infuse subtle complexity. The meat is balanced by a sweet-and-spicy chipotle honey glaze that cuts through the rich marbling of the beef.

Prep: 20 min · Cook: 45 min · Yield: 2 · Method: Grill

Ingredients

• 2 lb ribeye steak, bone-in
• 2 tbsp honey
• 1 tsp chipotle powder
• 1 tbsp apple cider vinegar
• 1 tbsp kosher salt
• 1 tsp black pepper

Cooking instructions

1. Remove the steak from the refrigerator 45 minutes before cooking. Pat the meat thoroughly dry with paper towels. Season all sides generously with the kosher salt and black pepper.
2. Prepare a two-zone charcoal grill, with one side of the grate over direct coals and the other side for indirect, lower-temperature smoking. Add a few wood chips to the coals for light smoke.
3. Sear the steak over the direct heat zone for 3 to 4 minutes per side, until a dark, caramelized crust forms. Move the steak to the indirect zone. (about 8 min)
4. In a small bowl, whisk together the honey, chipotle powder, and apple cider vinegar.
5. Brush the glaze over the steak. Cover the grill and continue cooking until the thickest part reaches at least 145°F (63°C) on an instant-read thermometer, then rest the steak for at least 3 minutes before slicing. (about 20 min) — 300°F
6. Transfer the steak to a cutting board and tent loosely with foil. Allow the meat to rest for at least 10 minutes before slicing against the grain. (about 10 min)