20 ounce bone in rib eye steak
1 tsp Spanish paprika
1 tsp Onion salt
1 tsp Celery salt
1 tsp Kosher salt
1 tsp Garlic salt
1 tsp Black pepper


1. Create the seasoning by mixing equal parts of onion salt, celery salt, kosher salt, garlic salt, black pepper, and Spanish paprika.
2. Coat both sides of the steak in the seasoning.  Pat in, or apply pressure to ensure the seasoning stays on the meat.
3. Place steak on the grill (or skillet) at a diagonal, over medium heat.
4. To prepare to medium rare, turn the steak from the 10:00 o’clock position to the 2:00 o’clock position after four minutes.
5. After another four minutes, flip the steak over, and place on the 10:00 o’clock diagonal again, wait another 4 minutes before turning to the 2:00 o’clock position.
6. Let the steak sit for an additional 3-4 minutes at the 2:00 o’clock position.
7. Allow the steak to rest 2 minutes before serving.

Recipe courtesy of Jeremy Holmes, St. Elmo Steakhouse, 2013.

Note: If you would like your steak cooked to medium, add about 1 minute to each turn. For Medium well, wait an additional 2 minutes between turns, and for a well-done steak, rotate and flip every 5-6 minutes. Use a thermometer to measure the temperature. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.

St. Elmo Steakhouse is the place to have dinner if you find yourself hungry in Indianapolis. The restaurant has been open since the prohibition era, and has held its reputation for good food and good drink since then. Their staple dish, a 20-ounce bone-in rib eye steak is cooked to a perfect medium rare (115-120 degrees if you are a grill-master), before being plated up. The house seasoning is mostly a combination of salts, including garlic salt, celery salt, and kosher salt, just to name a few.

Presentation is key at St. Elmo Steakhouse, and Jeremy Holmes turns his steak from 10:00 o’clock to 2:00 o’clock on each side to create beautifully crafted grill marks that only a seasoned veteran can pull off. But do not be intimidated; you don’t need a fancy kitchen, or even a grill for that matter, to prepare the perfect steak.  The rib eye steak comes from the rib of the cow; more specifically, the center muscle in the rib.

Holmes likes to serve up an order of laughs with every plate as well. He moved to Indianapolis, IN from Mississippi because as he explains it, he “ran out of gas.”

Bone-in Rib Eye Steak
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