Initial and End Sear of a Bone-In Ribeye or Prime Rib

With this preparation, we use two combination techniques to get a nice crust and as much flavor as possible in the meat. A flat piece of bone-in meat weighing about 1¾ pounds (800 g) will get the best ratio of crust to red meat. Bone-in ribeye is marbled meat and both its color and flavor will benefit from the initial and end sear procedures. It’s important to use pepper only at the very last moment to avoid burning it during grilling.