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A classic Rib Eye from Florence


  • Spray the steaks all over with oil and generously season. Then cook, covered, on a lightly oiled, preheated BBQ for up to 10 mins on each side (depending on thickness and desired degree), spraying with more oil after 5 mins on both sides and squeezing a little lemon juice over each steak once turned. Set aside to rest for up to 10 mins. 
  • At the same time, place the tomatoes in an alfoil baking tray and sprinkle with oil and seasonings. Cook alongside the steaks. 
  • Serve as is (or sliced) with lemon wedges on the side. 
  • nb.  Cooked spinach on the side would also be good.


  • 2 extra large rib eye steaks, on the bone
  • olive oil spray
  • sea salt & freshly ground pepper
  • stalks of cherry tomatoes
  • olive oil
  • 2 lemons
  • balsamic vinegar


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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