RIB EYE STEAK
Rib Eye Steak on the grill is the pinnacle of outdoor cooking. Follow our tips and tricks to get a PERFECTLY grilled ribeye every time!
Provided by April Woods
Categories Main Course
Time 30m
Number Of Ingredients 4
Steps:
- Lay the rib eye steak out on a baking sheet or tray and brush all sides lightly with olive oil.
- Liberally season all sides with salt and pepper.
- Allow to rest for several minutes (at least 5 and up to 30).
- Grill over high heat, turning about every two minutes, until center reaches desired temperature.
Nutrition Facts : ServingSize 4 ounces, Calories 200 kcal
SPICY BARBECUED RIB-EYE STEAKS WITH SMOKED VEGETABLE SALSA
Categories Beef Garlic Marinate Backyard BBQ Steak Spice Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Mix first 7 ingredients in medium bowl. Using fork, mash in garlic. Using 3 tablespoons spice mixture for each steak, rub spices onto both sides of steaks. Whisk corn oil into remaining spice mixture; set oil rub aside. Place steaks in two 13x9x2-inch glass dishes. Cover; chill steaks and oil rub at least 4 hours and up to 1 day.
- Prepare barbecue (medium-high heat). Brush steaks with some of oil rub. Grill steaks to desired doneness, brushing occasionally with oil rub, about 5 minutes per side for medium-rare; let stand 5 minutes. Serve with Smoked Vegetable Salsa .
GRILLED RIBEYE STEAKS
"In summer, I love to marinate these steaks overnight, then grill them for family and friends," writes Tim Hanchon of Muncie, Indiana. "When the weather is not as nice, they can be cooked under the broiler." The recipe makes a lot, so you can use the extra steak to make Pepper Steak Salad or Steak Tortillas (also found in Recipe Finder).
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow dish, combine soy sauce, onions, brown sugar, garlic, ginger and pepper; add the steaks and turn to coat. Cover and refrigerate 8 hours or overnight., Drain and discard marinade. Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 700 calories, Fat 45g fat (18g saturated fat), Cholesterol 168mg cholesterol, Sodium 1977mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 55g protein.
GRILLED RIB-EYE STEAKS
The char of a hot grill brings out the bold beef flavors of these steaks, which are simply seasoned with salt and pepper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 3
Steps:
- Heat grill to high; clean and lightly oil hot grates. Let steaks stand at room temperature for 30 minutes. Generously season both sides of steaks with salt and pepper. Grill steaks, rotating once to create hatch marks, until well-browned on the outside and cooked to desired doneness, 6 to 7 minutes per side on a charcoal grill (or 8 to 9 minutes per side on a gas grill) for medium-rare (about 125 degrees). Transfer to a platter; cover with foil. Let rest for 10 minutes. Slice steaks against the grain.
GRILLED BONE-IN RIB-EYE STEAKS
Provided by Judith Fertig
Categories Fourth of July Quick & Easy Backyard BBQ Dinner Steak Summer Grill Grill/Barbecue Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Prepare barbecue (high heat). If using gas grill, leave opposite side unlit; if using charcoal grill, keep opposite side free of coals. Brush steaks with olive oil, then sprinkle both sides with cracked black pepper and smoked salt.
- Grill steaks on hot side of barbecue until grill marks form, about 3 minutes per side. Transfer steaks to unlit side of grill, cover, and cook to desired doneness, about 8 minutes for medium-rare. Transfer steaks to plates; let rest 10 to 15 minutes. Serve Blue Cheese-Crusted Tomatoes alongside.
GRILLED RIB EYE STEAKS
Make and share this Grilled Rib Eye Steaks recipe from Food.com.
Provided by Bobbie
Categories Steak
Time 19m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Let steaks stand at room temperature 15 to 20 minutes. Rub steaks evenly with steak seasoning (I use McCormick Grill Mates Montreal Steak Seasoning).
- Grill, covered with grill lid, over medium heat (300 to 350) for 2 1/2 minutes. Using tongs, turn each steak at a 60-degree angle, and grill 2 1/2 minutes more. Flip steaks, and grill 2 1/2 minutes. Turn steaks at a 60-degree angle, and grill 2 1/2 more minutes (medium-rare) or to desired degree of doneness.
- Remove steaks from grill, and brush evenly with butter. Let stand 5 minutes.
- (If you want rare steaks, adjust the time to 2 minutes in the above directions; for medium doneness, grill 4 minutes each turn; and for medium-well, allow about 5 minutes each turn).
Nutrition Facts : Calories 50.9, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 40.9, Protein 0.1
BARBECUE RIB EYE STEAK
Food and Wine's Best of the Best... From Supper at Richard's Place by Richard Jones-- Make sure you have a well marbled steak. Sooooo good. Sooo easy.
Provided by College Girl
Categories Steak
Time 1h18m
Yield 2 steaks, 2 serving(s)
Number Of Ingredients 14
Steps:
- Combine garlic, rosemary, and olive oil in a bowl. Place steaks in mixture and marinate for 1 hour before cooking. On low heat, melt butter in a small saucepan. Add grated onions, minced garlic, and sugar. Using a wooden spoon stir mixture for approximately 3 minutes. Add remaining ingredients. Allow sauce to simmer 8 minutes, stirring occasionally.
- Heat cast-iron with grill marks until skillet is very hot. Remove steak from marinade and pat semi dry. Place steaks into hot skillet and cook to desired temperature. Baste steak with barbecue sauce to taste.
Nutrition Facts : Calories 2416.3, Fat 206.8, SaturatedFat 60.2, Cholesterol 292.3, Sodium 3176.5, Carbohydrate 86, Fiber 0.7, Sugar 70.9, Protein 62.7
GRILLED RIBEYE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
Steps:
- At LongHorn Steakhouse, we recommend a char-grill for bone-in steak like our Outlaw Ribeye®. If grilling outdoors, clean and spray oil your grill, heat to 550 degrees F. If grilling indoors, preheat saute pan or indoor grill to high heat. Season ribeye steaks with salt, pepper, granulated onion powder and granulated garlic powder. Place seasoned steaks on grill. Grill to your desired degree of doneness. Make quarter turns to get diamond marks. Remove steaks from grill. Plate each steak and enjoy! Degrees of Doneness: Rare: 95-105 degrees. Cool red center. Medium Rare: 115-125 degrees. Warm red center with a hint of pink. Medium: 130-140 degrees. Warm pink center. Medium Well: 150-160 degrees. Some pink in the center. Well: 165-175 degrees. No pink, cooked all the way through.
GRILLED BONE-IN RIBEYE WITH HOMEMADE HERB BRUSH
Provided by Valerie Bertinelli
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the grill to medium-high (400 degrees F) and prepare half for indirect grilling. Remove the steaks from the refrigerator, pat them dry and let them sit at room temperature for 30 minutes before grilling.
- To make the herb brush: Starting with the basil, gather the herbs and work around the tip of an 8-inch-long metal skewer. Tie them tightly to the skewer with kitchen twine. Trim the ends of the kitchen twine so there are no long ends. Set aside until ready to grill.
- After the steaks have sat out for 30 minutes, brush both sides with the vegetable oil and season generously with salt and pepper. Transfer the meat to the hot side of the grill for 4 minutes. While the steak is grilling, melt the butter in a small cast iron skillet or saucepan on the grill. Flip the steaks after 4 minutes and baste with the butter, using the herb brush. Grill the steak for an additional 4 minutes.
- Transfer the steaks to the indirect heat side of the grill and baste with the butter and herb brush once again, being sure to leave about 2 tablespoons of the butter in the skillet and remove from the grill. Cook the steaks, undisturbed, over indirect heat until they register 125 to 130 degrees F with an instant read thermometer for medium-rare.
- In the meantime, finely chop the garlic on a large wood cutting board with a juice groove. Season the garlic with 1/2 teaspoon salt. Use the flat side of your knife to mash the garlic and salt together to create a paste. Pour the remaining butter from the skillet onto the cutting board. Use a fork to spread the mixture on the surface area of the board. Cut the kitchen twine from the herb brush and lay the herbs on top of the garlic mixture. Remove the steaks from the grill and rest them on top of the herbs and garlic mixture for 10 minutes before slicing.
- After 10 minutes, remove the bone from the steaks and slice against the grain. Place the meat on the herbs and serve directly from the seasoned cutting board.
RIB-EYE STEAK
Turn on the grill for Bobby Flay's Rib-Eye Steak recipe from Food Network. The meat gets its flavor from a steak rub of chili powder, cayenne, salt and pepper.
Provided by Food Network
Categories main-dish
Time 17m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat a grill to high heat.
- Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
- In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference.
GRILLING RIBEYE
Steps:
- Remove steak from the refrigerator, and season generously with salt on both sides. Then, rest at room temperature for 45 minutes. Preheat the grill to 450-500 degrees. Brush 1 tbsp olive oil on the steaks and season steak with salt and pepper, if desired
- Place the ribeye steaks on the grill. Let sear for about 2-4 minutes until a golden-brown crust begins to form. Flip to the other side and sear for another 2-4 minutes
- Use a digital meat thermometer to check the internal temp of the thickest part of the meat. If more time is necessary, move steaks to a low-heat zone of the grill to let the steak cook for another 2-5 minutes
- Remove steaks from the grill and rest at room temperature on a plate tented with foil for 5-10 minutes before serving
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