Grilled Quail And Rib Eye Steak Food

GRILLED RIBEYE STEAK RECIPE

Steps:

• Remove Ribeye Steaks from the fridge and trim off any extra fat.
• Generously season all sides of the Ribeyes with salt and pepper.
• Set grill to medium heat. Once its preheated, grill both sides according to your doneness preference as measured by a meat thermometer (see Steak Temperature & Doneness Guide above).
• Let Ribeyes rest for 10-15 minutes before slicing in. Enjoy alongside your favorite side dishes.

GRILLED RIB EYE STEAKS

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).

GRILLED RIB-EYE STEAKS

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.

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

GRILLED QUAIL AND RIB-EYE STEAK

Steps:

• Rinse quails under cold water; pat dry. Arrange in large, shallow baking pan. Add 1/4 cup oil, 1/4 cup thyme, and 1/4 teaspoon pepper to pan; coat quails thoroughly. Cover and refrigerate, up to 24 hours.
• Arrange rib-eye steaks in large, shallow baking pan. Add remaining 3 tablespoons oil, 1/4 cup thyme, and 1/4 teaspoon pepper to pan; coat steaks thoroughly. Cover and refrigerate, up to 24 hours.
• Return meat to room temperature. Heat grill to medium hot. Sprinkle steaks and quails with salt. Grill steak until seared outside and cooked to desired doneness inside, 10 to 12 minutes per side for medium rare. Grill quails, breast side first, until golden brown and cooked through, 12 to 15 minutes per side.