You're viewing a recipe from the Savora community. Save it to your free digital cookbook.
Try SavoraCedar Plank Grilled Ribeye with Peppers and Onions
A flavorful grilled ribeye steak cooked on a cedar plank, topped with a mixture of sautéed peppers, onions, and garlic.
Recipe adapted from: dadcooksdinner.com
Ingredients
- bone in ribeye steaks (1 1/2 inch thick)2
- kosher salt2 teaspoons
- fresh ground black pepper1 teaspoon
- onion, sliced thin1/2 medium
- red bell pepper, stemmed, seeded, and sliced thin1/2
- green bell pepper, stemmed, seeded, and sliced thin1/2
- garlic, sliced thin2 cloves
- kosher salt1/2 teaspoon
Like this recipe?
Get more just like it with the Savora app. Import your favorite recipes from the web. Create with AI. Organize and meal plan. All in one simple app.
Learn MoreMethod
Soak the plank: Put the plank in a large container, weigh it down, and cover with water. Soak for at least one hour.
Season the beef: Sprinkle the ribeyes evenly with the salt and pepper. Let rest at room temperature for one hour, or up to overnight, refrigerated.
Set the grill up for indirect high heat: Set the grill up with two heat zones - one zone set to high heat, one zone set to no heat.
Prep the pepper and onion topping: While the grill is preheating, slice the onions, peppers, and garlic. Toss in a medium bowl with the salt, then set aside.
Char the plank and sear the steaks: When the grill is ready, remove the plank from the water and let excess water drip off. Put the plank over the high heat part of the grill and leave it until it is blackened on the bottom and starting to smoke, about 3 minutes. Move the plank to the unlit side of the grill, flip the plank over so the blackened side is facing up. Put the ribeye steaks on the grill over the coals and sear until they are well browned on the bottom, about 4 minutes. Flip the steaks onto the plank, browned side facing up, and top each steak with a handful of the pepper and onions.
Plank cook the steaks: Cook with the lid closed until the steaks reach an 125°F internal temperature for medium-rare, about 25 minutes. (For rare, cook to 120°F; for medium, cook to 135°F). Remove the plank to a heat safe surface.
Serve: Let the steaks rest for 10 minutes. Cut the bone away from the ribeye, then slice the steaks and serve, topping with the peppers and onions that escape while you are carving.
More from the Savora community
Why home cooks love Savora
AI Recipe Generator
Turn ingredients into dinner in seconds. Tell Savora what you're craving and get a personalized recipe instantly.
Your Digital Cookbook
Import, scan, or save recipes from anywhere. Keep everything organized in one beautiful, searchable place.
Meal Planning
Plan your whole week, then let Savora build your shopping list automatically. Less planning, more cooking.
“This app makes meal planning so much easier. I love how quickly I can find new recipes that I would never have thought of before.”
Mara M.
Willoughby Hills, Ohio
Start cooking smarter today
Create your free digital cookbook. Save recipes, generate new ones with AI, and plan meals for the whole week.
Get Savora FreeFree forever. No credit card required.