Grilled Rib Eye Of Beef With Warm Potatoes Bacon And Leeks Food

RIB EYE STEAK

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.

GRILLED RIB-EYE STEAKS

Steps:

• Gather the ingredients.
• In a small bowl, mix the garlic, black pepper, mustard, paprika, chili powder, thyme, salt, and cayenne until well blended.
• Brush the oil on both sides of the steaks and place each steak on a large sheet of plastic wrap.
• Rub the spice mixture on both sides of steaks.
• Wrap tightly and refrigerate at least 1 hour or up to 24 hours.
• Heat a gas grill to high, prepare a hot charcoal fire until the coals form white ash, or heat a broiler.
• Grill or broil the steaks 4 to 6 inches above the heat source for 5 to 7 minutes on each side for rare, 7 to 9 minutes for medium, or 9 to 11 minutes for well-done.
• Remove the steaks to serving plates and garnish with thyme sprigs. Enjoy!

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).

RIB-EYE STEAK AND POTATOES FOR TWO

Steps:

• Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.
• Heat oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain and keep warm.
• Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.)
• When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it.
• Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 120 degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak.
• Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl.
• Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.

GRILLED RIB-EYE OF BEEF WITH WARM POTATOES, BACON, AND LEEKS

Steps:

• Place the bacon in a large sauté pan over medium-low heat. Cook, stirring frequently, for about 10 minutes or until the fat is rendered out and the bacon bits are very crisp. If necessary, lower the heat to keep the bacon from burning.
• Add the leeks and shallots and sauté for 3 minutes or just until the vegetables are soft. Remove from the heat.
• Whisk together the oil, vinegar, and mustard.
• Place the potatoes in a large saucepan with cold, salted water to cover by 1 inch, over high heat. Bring to a boil; lower the heat and simmer for 20 minutes or until the potatoes are tender when pierced with the point of a small, sharp knife. Remove from the heat and drain well.
• Working quickly, push the peels off the potatoes in a mixing bowl and add the warm bacon mixture, tossing to combine (see Note).
• Pour the mustard mixture over the top and season to taste with salt and pepper. Toss to combine. Sprinkle the top with the parsley. Cover lightly and keep warm.
• Preheat and oil the grill.
• Season the steaks with salt and pepper to taste. Place them on the hot grill and cook, turning once, for 8 to 10 minutes for medium-rare.
• Spoon equal portions of the warm potato mixture onto each of six plates. Place a steak on top.

EASY AND DELICIOUS GRILLED RIB EYE STEAK

Steps:

• Remove the rib eye steaks from the refrigerator. Season the steaks on all sides using the dry rub of your choice. For a rib eye, simpler is better, the meat is so good that you don't need sauce or a marinade.
• Let the steaks sit at room temp for at least 30 minutes before cooking. but no longer than an hour,
• Clean your grill grates and preheat your BBQ to a medium high heat.
• Place the prepared rib eye steaks on the grill . Cook over direct heat for 4-5 minutes on each side for medium rare, but use your meat thermometer to get the right temperature for your desired doneness, not the amount of cooking time.
• Steak doneness temperatures are as follows:120° F = Rare130° F = Medium rare140° F = Medium160° F = Well done
• Remove the steaks from the grill and let the steaks rest for five minutes on a cutting board.. The juices will redistribute and settle throughout the meat, so that when you slice the steaks the juices won't all come out.
• Slice on the cutting board and serve.