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.
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
RIB EYE STEAK RECIPE
Guys, I honestly thought I didn't like steak that much. BUT OH WAS I WRONG. This Ribeye Steak recipe is unreal! You will not believe how tender and juicy it is! Salting well ahead of time is the secret. Oh, and tons of garlic butter. I've got all the details for the best way to cook ribeye steak, grilled or on the stove top!
Provided by Karen
Categories Main Course
Time 8h20m
Number Of Ingredients 12
Steps:
- Choose your ribeye steak: You can buy either bone-in or boneless steak for this recipe. The most important thing is to buy a high quality steak (read: expensive. Mine was $15/pound.) The grade of the meat should be labeled USDA Prime, or Choice if you are desperate. Don't buy Select, it is not appropriate for this cooking method. The steak should be well marbled, which means that you can see lots of swirly white veins of fat all over the meat. Fat=flavor. Bring it on.
- Prepare your ribeye steak: At least 4 hours or up to 48 hours before you want to eat, prepare your steak by rubbing it with a ton of kosher salt. For 1 pound of steak, I used 2 teaspoons kosher salt (one teaspoon per side, and make sure to get the edges too). This sounds like a lot! But something magical happens while it sits for so long: the salt first draws out the moisture, but then absorbs it back into the meat and tenderizes and flavors the entire steak, not just the outside. Place the salted steak on a plate and put it in your fridge uncovered. Yes, uncovered. This allows the steak to dry out and give you an incredible sear when you cook it. (NOTE: If you are using table salt (regular salt that you find on the table in any restaurant) then use a total of 1 and 1/2 teaspoons).
- 30 minutes before cooking: Get your salted steak out of the fridge and set it on the counter for at least 30 minutes. Don't cook a cold steak, it will be overdone on the edges and undone in the middle. Just before cooking, drizzle the steak with 1-2 teaspoons canola or vegetable (or any high heat) oil, and rub it all over the steak. Don't be shy.
- Make the garlic butter sauce: In a small bowl, add 3-4 tablespoons butter and melt it in the microwave. (The more butter you use the more drizzling sauce you will end up with.) Add 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, 1 teaspoon thyme leaves, and 1 teaspoon chopped rosemary. (Use 1/2 teaspoon each dried thyme and rosemary if you don't have fresh). Use the side of a chef's knife to smash two cloves of garlic. Peel them and slice the garlic into strips. Add the garlic to the butter. Stir it together and set aside. If you have fresh thyme and rosemary, prep the sprigs you are using and set them nearby.
Nutrition Facts : ServingSize 1 steak, Calories 643 kcal, Fat 51 g, SaturatedFat 27 g, Cholesterol 183 mg, Sodium 2594 mg, Carbohydrate 1 g, Fiber 1 g, Sugar 1 g, Protein 46 g, TransFat 1 g, UnsaturatedFat 22 g
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
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!
Nutrition Facts : Calories 340 kcal, Carbohydrate 2 g, Cholesterol 88 mg, Fiber 1 g, Protein 29 g, SaturatedFat 10 g, Sodium 269 mg, Sugar 0 g, Fat 24 g, ServingSize Makes 6 servings, UnsaturatedFat 0 g
GRILLED RIBEYE WITH COWBOY BUTTER
This grilled ribeye recipe is grilled to perfection and topped with flavorful cowboy butter!
Provided by Ang Paris
Categories dinner
Time 23m
Number Of Ingredients 5
Steps:
- First, remove rib-eye steak from the fridge and let rest on the counter for about 1 hour before grilling.
- Once the steaks are at room temperature, preheat the grill to medium high, or about 500 degrees F. For most gas grills, it will take about 10 minutes to fully come up to temperature.
- Lightly brush both sides of the steaks with a little olive oil.
- Season steaks with coarse salt and freshly ground black pepper.
- Place the steaks on the grill. If you like, you can add a dash of Worcestershire sauce (optional).
- Then add 1 tablespoon of Cowboy Butter (or other compound butter).
- Sear the outside of the steak for about 90 seconds, then flip and repeat on the other side.
- Now, turn the grill down to medium heat.
- Cook to your desired temperature (see below for times and temps).
- Remove from the grill and add another thick pad of butter to the top.
- Use foil to tent the steaks and allow them to rest for at least 3 minutes, up to 10 minutes.
Nutrition Facts : Calories 100 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 30 mg, Sodium 100 mg, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
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.
PERFECTLY GRILLED STEAK
Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 3
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 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 RIBEYE STEAK
This Grilled Ribeye Steak recipe is incredibly easy and doesn't require a lot of preparation. All you need is a couple well-marbled ribeyes, a hot grill, and bottle of your favorite wine and you're well on your way!
Provided by How to BBQ Right
Categories Keto Low-Carb Easy Nut-Free Shellfish-Free Gluten-Free Egg-Free Soy-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free Grill
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- About an hour before you plan to grill the Rib Eye Steak (2) take them out of the refrigerator. Each steak gets seasoned on all sides with Salt (to taste), Ground Black Pepper (to taste) and Granulated Garlic (to taste).
- Let the steaks rest turning about every 15 minutes. This gives the seasoning time to pull a little moisture out of the steak allowing flavor to penetrate the meat. It also helps the steaks brown during cooking.
- While the ribeyes are resting make the Red Wine Mushroom sauce. Melt Butter (1 tablespoon) in a sauté pan. Add Red Onion (1/2) and cook for 2 minutes until onion starts to soften. Add the Garlic (3 clove) and Baby Bella Mushroom (16 ounce) and continue cooking for 2-3 minutes. Season with a pinch of Salt (to taste), Black Pepper ( to taste) and Granulated Garlic (to taste) and reduce for 1 minute.
- Pour in the Red Wine (1/2 cup) and Balsamic Vinegar (1 tablespoon) and reduce for 3 minutes. Add the Butter (1 tablespoon) and Beef Broth (1/2 cup) and reduce by ½ about 4-5 minutes. Turn off the heat and add the remaining Worcestershire Sauce (1 tablespoon) smooth out the sauce and keep it warm for serving.
- About 30 minutes before grilling start 1 chimney of coals. You want the grill temperature to be 500 degrees F (260 degrees C). After 20 minutes the coals should be really hot. Spread them out in the bottom of the grill and open the vents 100%. Place the cooking rack in the grill and give it another 10 minutes to heat up.
- As soon as the grill is up to temperature place each steak on the grate. Place the lid on and set a timer for 2 minutes. Give the steaks a 45⁰ twist after 2 minutes. Set the timer again and replace the lid.
- After 2 minutes it's time to flip the ribeyes and repeat the process. Once 8 total minutes is up, you'll have a perfectly grilled medium rare ribeye. Remove the steaks from the grill and allow them to rest for 5-7 minutes before serving.
- If you like your steak more done leave it on the grill for additional time. 2 additional minutes for medium and 4 for medium well.
- Serve these ribeyes with the Red Wine/Mushroom sauce over the top. Ribeyes go great with a simple salad and baked potato but you can serve them and enjoy with your favorite side dish.
Nutrition Facts : Calories 372 calories, Protein 33.0 g, Fat 20.2 g, Sodium 263.2 mg, SaturatedFat 9.3 g, TransFat 0.7 g, Cholesterol 107.5 mg, Carbohydrate 9.5 g, Fiber 1.9 g, Sugar 2.5 g, UnsaturatedFat 9.0 g
GRILLED RIB EYE STEAKS
Make and share this Grilled Rib Eye Steaks recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first 7 ingredients.
- Add the steaks.
- Seal the bag and turn to coat; refrigerate for 8 hours or overnight.
- Drain and discard marinade.
- Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or desired doneness.
Nutrition Facts : Calories 858, Fat 62.6, SaturatedFat 25.5, Cholesterol 192.8, Sodium 2321.3, Carbohydrate 17.2, Fiber 0.7, Sugar 14.3, Protein 53.8
EASY AND DELICIOUS GRILLED RIB EYE STEAK
How to male perfect grilled rib eye steaks! When grilling rib eye steak, all you need is seasoning, steaks and a good meat thermometer! No marinade required.
Provided by Karlynn Johnston
Categories Main Course
Number Of Ingredients 2
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.
Nutrition Facts : Calories 470 kcal, Protein 45 g, Fat 32 g, SaturatedFat 14 g, Cholesterol 138 mg, Sodium 118 mg, ServingSize 1 serving
HOW TO GRILL RIBEYE STEAK
There's nothing more classic to come from the grill than a thick-cut, perfectly cooked ribeye steak.
Provided by Heidi
Categories Main Course
Time 25m
Number Of Ingredients 4
Steps:
- Sprinkle the steak liberally kosher salt and freshly ground black pepper, making sure all sides of the steak are covered. Wrap in plastic wrap and place in the refrigerator for 12 hours or overnight.
- Remove the steak from the fridge and allow to come to room temperature before grilling.
- Bring a grill or charcoals to high heat and add the steak to the grates. Grill for about 10 minutes per side, rotating every few minutes to achieve grill marks. Move the steak to a cooler part of the grill (or if using gas turn off one side) and cook for 20-25 minutes or until the steak registers 135 degrees F for medium rare, turning occasionally as it cooks.
- Remove from the grill to a platter and slather with butter. Tent the steak with aluminum foil and let rest for 10 minutes. Slice and serve with sautéed mushrooms if desired.
Nutrition Facts : ServingSize 1 g, Calories 404 kcal, Carbohydrate 1 g, Protein 34 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 119 mg, Sodium 89 mg, Sugar 1 g
GRILLED RIBEYE STEAK
Simple grilled ribeye. A favorite steak for people that love the flavor of steak. Not as tender as a filet mignon, but still quite tender.
Provided by Steve
Number Of Ingredients 4
Steps:
- Preheat your grill to high heat. If you have a sear station or sear burner, get that puppy going too. If you have a sear burner and a steak that is over an inch thick, get one side of the grill (opposite the sear burner) going at about medium-high in case we need to cook it through a little more after the sear.
- Remove the rib eye steaks from their packaging and rub them down with some olive oil and then coat a generous amount of Kosher salt and freshly ground black pepper. The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust.
- Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course).
- Place the rib eye steaks on the hottest part of the grill (or your sear burner) and then stand ready with the tongs.
- At this point, you are on flare-up watch. The fat dripping off of those beautiful steaks is bound to create a flare-up. If a flare-up occurs and doesn't go away in a few seconds, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move then back over the heat.
- Continue to grill with the lid open for about 4 - 6 minutes.
- Flip the steaks over onto the other side, still over the hottest part of the grill.
- Grill the rib eye steaks for an additional 4 - 6 minutes on the other side, lid open, for a medium-rare delicious steak.
- Remove the steaks from the grill and allow to rest for 5 minutes before serving. The resting period is important so that the juices don't run out when you cut into the ribeye, so be patient!
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.
INGREDIENTS3 LB YUKON GOLD POTATOES, PEELED AND CUT INTO 1-INCH CUBES SALT10 1-INCH ROSEMARY SPRIGS1/3 CUP EXTRA VIRGIN OLIVE OIL FRESHLY GROUND BLACK PEPPER2 1-POUND BONELESS RIB-EYE STEAKSDIRECTIONS
Provided by Food & Wine
Time 1h30m
Yield 4
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 400°. In a large saucepan, cover the potatoes with cold water. Add a large pinch of salt and bring to a boil. Simmer over moderately high heat until tender, about 12 minutes. Drain. 2. Return the potatoes to the saucepan and shake over moderately high heat until the potatoes are dry, 10 seconds. Spread the potatoes and rosemary sprigs on a rimmed baking sheet. Drizzle with the olive oil, season with salt and black pepper and toss to coat. Roast for 45 minutes, stirring a few times, until the potatoes are sizzling and starting to brown. Tilt the baking sheet and pour off any excess oil. Roast the potatoes for 15 minutes longer, until browned and crisp. 3. Meanwhile, light a grill or preheat a grill pan. Season the steaks with salt and black pepper and grill over high heat, turning once, until well-browned and medium-rare, 8 minutes. Transfer the steaks to a cutting board and let rest for 5 minutes. Carve the steaks into thick slices and serve with the potatoes.
More about "grilled rib eye steaks food"
GRILLED RIB-EYE STEAK - COUNTRY LIVING
From countryliving.com
Cuisine AmericanTotal Time 1 hr 15 minsServings 4
- Add onion, thyme, salt, and pepper. Marinate steaks in the marinade and refrigerate for 1 hour; turn occasionally.
- Grill should be heated to medium-high. Shake onion bits from the steaks and grill until medium-rare -- about 5 minutes -- or longer if desired.
- Serve steaks, thinly sliced, after resting (tented with aluminum foil on a cutting board) 10 minutes.
GRILLED RIB EYE STEAKS - BIGOVEN.COM
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4.9/5 (21)Category Main DishCuisine AmericanTotal Time 8 hrs 15 mins
RIB-EYE STEAK RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
CLASSIC RIB EYE STEAKS | RED MEAT RECIPES | WEBER GRILLS
From weber.com
Servings 4Total Time 13 minsCategory Red Meat
- Lightly brush both sides of the steaks with oil and season evenly with the salt and pepper. Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.
- Prepare the grill for direct cooking over medium-high heat (400º to 450ºF). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
- Brush the cooking grates clean. Grill the steaks over direct medium-high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare (125º to 130ºF), turning once (if flare-ups occur, move the steaks over indirect heat until the flames subside and add a minute or so to grilling time). Remove the steaks from the grill and let rest for a few minutes before serving.
HOW TO GRILL A RIBEYE STEAK ON A GAS GRILL | 101 COOKING ...
From 101cookingfortwo.com
4.6/5 (177)Total Time 44 minsCategory Main CourseCalories 579 per serving
- Start with prime or choice ribeye steaks. I like a 1 1/4 to 1 1/2 inch thick that will be 12-16 ozs. each. One of the most important steps is resting the steaks at room temperature for 30 or so minutes. This raises the temperature of the meat making getting your desired internal temperature much easier.
- While the steaks are resting, get your grill temperature about 450°-500°. Just over medium for me but more medium-high on most grills. Of course, clean and oil the grill.
- If there is a layer of trimmable fat, remove most of it. Give the steaks seasoning of your choice. Do it just before grilling; I use a nice sprinkling of my 7:2:2 seasoning but just a nice sprinkle of coarse salt and pepper will do.
- Place the steaks on the grill. Close the lid. Grill on the first side for 6 minutes. Rotate half the way through if you want these nice crossed grill marks. Flip and grill until you reach the correct internal temperature for your taste. For me, I do another 6 minutes (with the rotation) and get about 145° internal temperature. For rare, you will want less time on both sides.
HOW TO GRILL A STEAK HOUSE STYLE RIBEYE ... - CHEF DENNIS
From askchefdennis.com
4.6/5 (36)Total Time 25 minsCategory EntreeCalories 629 per serving
- Remove the steak from the refrigerator and let it reach room temperature — around 30 minutes. Trim excess fat to avoid flare-ups, and vertically slash the thin piece of fat around the outside of the steak to keep it from curling. Liberally apply sea salt and black pepper(or your favorite steak house seasoning blend) . Flip the steak and repeat the process.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
- Place the steak at the hottest part of the grate, directly above the coals, and let it sear for two to three minutes, then flip the steak and sear the other side for two to three minutes. (During the searing process, resist the urge to move the steak around with the tongs, as this will prevent optimal grill marks. Close the lid to prevent flare-ups.)
- After the steak is properly seared, if it’s not finished, move it to the warm side of the grate (not directly over the coals), close the lid and continue to cook the steak until it’s at your desired temperature for doneness. You don’t need to flip the steak during this indirect grilling stage.
GRILLED RIB-EYE STEAKS RECIPE | MYRECIPES
From myrecipes.com
Servings 6Total Time 40 mins
- Let steaks stand at room temperature 15 to 20 minutes. Rub steaks evenly with steak seasoning.
- Grill, covered with grill lid, over medium heat (300° to 350°) 2 1/2 minutes. Using tongs, turn each steak at a 60-degree angle, and grill 2 1/2 more minutes. 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.
GRILLED RIB EYE STEAKS WITH APPLE-RADISH ... - FOOD & WINE
From foodandwine.com
Servings 4Total Time 30 minsCategory Apple
- Light a grill and oil the grate. Brush the steaks all over with olive oil and season generously with salt and pepper. Grill over moderately high heat, turning once, until medium-rare, 6 to 8 minutes. Transfer to a carving board and let rest for 5 minutes.
- Meanwhile, in a medium bowl, mix the 1/3 cup of olive oil with the vinegar, radish and apple. Season the vinaigrette with salt and pepper. Carve the steaks against the grain and serve with the vinaigrette.
GRILLED RIB EYE STEAK WITH GARLIC BUTTER - BEST BEEF RECIPES
From bestbeefrecipes.com
4.8/5 (35)Total Time 15 minsCategory Beef Grilling Recipes, Main CourseCalories 494 per serving
- In a bowl, combine rub. Rub both sides of each steak with the rub and pat it down. Let steaks sit at room temperature for at least 30 minutes.
- Preheat outdoor grill to high heat, about 450 to 500 degrees. Sear steaks for 3 minutes per side with the lid open. Then, reduce the heat to medium-low and continue cooking with the lid closed until the steaks reach the desired level of doneness (130 degrees F for medium-rare).
- Remove steaks from grill and top with 1 tablespoon garlic butter compound butter. Allow steaks to rest for 10 minutes before cutting into them. Slice steaks against the grain.
BEST STEAK MARINADE FOR GRILLED RIBEYE STEAKS - WORKS ON ...
From thissillygirlskitchen.com
5/5 (10)Total Time 3 hrs 10 minsCategory Main CourseCalories 555 per serving
- Place the steak on a large plate or sheet tray. Season both sides with the pepper, sugar, Montreal seasoning, and salt. Rub it in with your hands all over until coated evenly.
- Sprinkle half of the Worcestershire sauce on one side, flip and add the remaining sauce. Cover with plastic wrap and place in the fridge to marinate for at least 3 hours or overnight.
- Before grilling, take out of the fridge 30 minutes in advance to come to room temperature. Prepare grill*, cook the steak over high heat for about 5 minutes on each side, make sure to get a very good char on it. Make sure you have a water bottle handy in case you get flare-ups! For medium, pull steak off the grill when the internal temperature reaches 140°F degrees.
- Place the butter on top of the steak, cover with foil and let rest 10 minutes. Serve with parsley garnish if desired.
RIB EYE STEAKS WITH GRILLED RADICCHIO RECIPE - FOOD & WINE
From foodandwine.com
4/5 (3)Category Ribeye SteakServings 4Total Time 50 mins
- Let the steaks stand at room temperature for 30 minutes. Meanwhile, in a small bowl, mix the butter with the thyme, cumin, garlic, anchovy paste, 1 teaspoon of the lemon juice and 1/2 teaspoon of salt.
- In a large, heavy skillet, heat 2 tablespoons of the olive oil over high heat. Generously season the steaks with salt and pepper and cook until the bottoms are nicely browned, about 4 minutes. Flip the steaks and add 2 tablespoons of the anchovy-cumin butter to the skillet. Cook, spooning the butter over the steaks, until the bottoms are nicely browned and an instant-read thermometer inserted in the center of each steak registers 125° for medium-rare meat, about 5 minutes. Transfer the steaks to a work surface and let rest for 10 minutes.
- Meanwhile, light a grill or preheat a grill pan. Rub the radicchio with the remaining 1 tablespoon of olive oil and grill cut side down until charred, about 2 minutes. Season with salt, sprinkle with the remaining 1 teaspoon of lemon juice and transfer to plates. Thinly slice the steaks and transfer to the plates. Spoon the remaining anchovy-cumin butter on top of the meat and serve.
GRILLED RIB-EYES WITH CHILE-LIME-TEQUILA BUTTER - CHOWHOUND
From chowhound.com
5/5 (12)Category Main DishServings 6
- Brush both sides of the steaks with olive oil and season well with salt and freshly ground black pepper.
HOW TO GRILL A PERFECT RIBEYE STEAK ON A GAS ... - CHAR-BROIL
From charbroil.com
- Remove steaks from the refrigerator. Do so at least 30 minutes before cooking (but no more than an hour).
- Season steaks. Use the rub of your choice. For a ribeye, simpler is usually better — even salt and pepper will do. Season steaks on all sides.
- Clean your grill grates. Use a quality grill brush before cooking. How to Clean Grill Grates.
- Place ribeye steaks on the grill. Cook over direct heat for 4-5 minutes on each side for medium rare. Wonder why you need a two-zone setup? If your steaks are close to being done, you can move them over to the cold side of the grill.
- Remove steaks from grill. Let steaks rest for five minutes. The juices will redistribute throughout the meat, producing tender, juicy results.
- Serve. Serve with your favorite sides. Comments & Questions. Questions. 1–2 of 2 Questions. · 7 days ago. Grill open or close. 1 answer. · 6 days ago. The lid can be closed to hold in heat.
GRILLED RIB EYE STEAKS WITH BRIE AND FINE HERBS | METRO
From metro.ca
3/5 (9)Total Time 13 minsServings 4
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