Jul 14 2026
Restaurants›Arthur's Prime Steakhouse›Chicago Bone – In Ribeye Recipe

Chicago Bone – In Ribeye Recipe

Inspired by Arthur's Prime Steakhouse
Time3h
Serves4

Make Chicago Bone – In Ribeye Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Meat

Marinade

For Grilling

Method

Preparation

  1. 1

    Marinade the Steak

    In a bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, black pepper, and lemon juice. Mix well to create a marinade.

  2. 2

    Coat the Steak

    Place the bone-in ribeye steaks in a large resealable bag or a shallow dish. Pour the marinade over the steaks, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.

Grilling

  1. 3

    Preheat the Grill

    Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). If using a charcoal grill, prepare the coals until they are covered with ash.

  2. 4

    Grill the Steaks

    Remove the steaks from the marinade and let any excess drip off. Place the steaks on the hot grill. Grill for about 6-7 minutes per side for medium-rare, or until desired doneness is achieved. Use a meat thermometer for accuracy (130°F or 54°C for medium-rare).

  3. 5

    Add Butter

    During the last couple of minutes of grilling, add butter on top of each steak to melt and enhance the flavor.

  4. 6

    Rest the Steaks

    Once cooked, remove the steaks from the grill and let them rest for about 5-10 minutes before slicing. This allows the juices to redistribute.

Serving

  1. 7

    Garnish and Serve

    Slice the ribeye steaks against the grain and garnish with fresh chopped parsley. Serve hot with your choice of sides.

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