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
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
GRILLED RIB-EYE STEAKS WITH MOUTH-ON-FIRE SALSA
"I buy big, thick steaks to achieve that juicy, rosy medium-rare doneness."
Provided by Curtis Stone
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the salsa: Prepare a grill for high heat. In a small heavy skillet, combine the olive oil and chiles de arbol and cook over medium heat, about 4 minutes, or until the chiles are toasted and beginning to blacken. Remove the chiles and set aside. Allow the chile oil to cool slightly.
- On a large baking sheet, toss the tomatillos, tomatoes, jalapenos and scallions with the chile oil and season with salt. Lightly oil the grill grates with vegetable oil, place the vegetables on the grill and close the lid. Cook the vegetables, turning only once, until they are blackened as much as possible; don't stress out if the tomatoes and tomatillos break open and begin to fall apart-it's a sign that they're cooked through. Aim for these cooking times: 8 minutes per side for the tomatoes and tomatillos, about 6 minutes per side for the jalapenos and about 3 minutes per side for the scallions. Using tongs, transfer the vegetables to the baking sheet and let cool slightly. Meanwhile, let the steaks stand at room temperature, 30 minutes.
- Trim the stems from the jalapenos and remove the seeds, if desired. Do not remove the charred skins. In a blender, combine the blackened vegetables, the garlic, cilantro, lemon juice and the toasted chiles de arbol and blend until smooth. Season the salsa to taste with salt. (You will have about 5 cups salsa; it will keep for up to 5 days, stored airtight in the refrigerator.)
- Make the steaks: Reduce the grill heat to medium high. For a gas grill, spread the drained wood chips in the smoker box and close it; alternatively, spread the wood chips in the foil pan. Place the smoke box or foil pan on a lit burner. For a charcoal grill, sprinkle the drained wood chips over the hot coals.
- Coat the steaks with the olive oil and season with salt and pepper. When you see the wood chips beginning to smoke, set the steaks on the grill grate and grill them 4 to 5 minutes per side, or until the meat feels only slightly resilient when pressed with a fingertip, for medium rare. Transfer the steaks to a carving board and let rest, uncovered, about 5 minutes. Serve the steaks with the salsa.
GRILLED RIB-EYE STEAK SANDWICH
Provided by Aaron McCargo Jr.
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the grill to 375 degrees F.
- In a small bowl, mix together the smoked paprika and 2 to 3 tablespoons olive oil. Set aside.
- Season the steaks with salt and pepper on both sides and drizzle with olive oil. Put the steaks on hot grill and sear on each side until desired doneness, about 4 minutes. Top with the peppers and provolone and cook until the cheese is melted. Brush the steak rolls with the smoked paprika oil and grill until slightly charred. Cut the steaks in half, lengthwise and put them on top of each other on the bottom half of the roll. Top with the herb salad and cover with the top half of the roll. Serve.
- Add all the ingredients to a small bowl and toss to combine.
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.
GRILLED RIB-EYE STEAK WITH BLUE CHEESE
Here I'm pairing a rich steak with a light, bright arugula salad. I'll give you tips on using a charcoal grill and show you how to make a delicious, versatile blue cheese dressing.
Provided by Jonathan Waxman
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the blue cheese dressing, combine the heavy cream, cream cheese, sour cream, Gorgonzola, and scallions in a large bowl and gently crush together with a fork. Set aside.
- Preheat a charcoal grill until the coals are white. Rub both sides of the steak with 1 tablespoon (15ml) olive oil and season liberally with salt and pepper. Put the steak in the center of the grill and cook 6 to 7 minutes per side, turn 90-degrees once on each side. If the grill is too hot and the steak is cooking too fast, transfer the steak to indirect heat and cover. Remove the steaks from the grill and rest for about 10 minutes. Meanwhile, toss the arugula with the remaining olive oil and season with salt.
- Serve the steaks with the arugula and the blue cheese dressing.
GRILLED RIBEYE STEAK RECIPE
Grilled ribeye steak is tender, juicy, and so easy to prepare. Learn all the tips and tricks to whip this up over a hot grill.
Provided by Natalya Drozhzhin
Categories Meats
Time 20m
Number Of Ingredients 2
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.
Nutrition Facts : Calories 354 kcal, Protein 34 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 104 mg, Sodium 1251 mg, UnsaturatedFat 13 g, ServingSize 1 serving
GRILLED RIB EYE STEAKS AND TOMATOES WITH MINT-THAI BASIL SLATHER AND 8 SPICED HOME FRIES
Steps:
- Prepare a hot, clean, oiled grill. In a saucepan, heat the oil on medium heat. Add the garlic and ginger and fry briefly. Add the herbs and zest. Pull off of the heat. Dissolve sugar with lemon juice and mix in mustard. Whisk in with herb mix. Season the steaks and tomatoes and grill on both sides, about 8 to 10 minutes, (tomatoes will take about 5 minutes). Slather the steak and tomatoes with the herb mixture frequently. Let steaks rest 5 minutes before serving.
- Prepare a fryer on medium-high heat. Drain potatoes well and pat dry. Blanch the potatoes in the oil until lightly colored. Set aside, un-seasoned, on paper towels. Mix all the spices and salt together. Raise the oil temperature to high and fry the potatoes again until golden, brown and delicious. Season with salt immediately.
- Note: There will be leftover seasoned salt. Store in air-tight container and use it on any grilled items.
- PLATING On large plates, lay a bed of salad. Place a mound of fries and lean steak against it. Garnish with tomato half and mint/basil sprigs.
GRILLED RIB EYE STEAK WITH ROMAINE MARMALADE AND WATERCRESS
Provided by Geoffrey Zakarian
Categories main-dish
Time 14h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the steak: Sprinkle the steak liberally with olive oil, salt and pepper; make sure the entire steak is covered. Wrap lightly and place in the refrigerator for 12 hours.
- Get the grill hot 1 hour before cooking (a charcoal or wood fire, preferably with hardwood); the embers must be burned down and glowing and there should be no flames at all. Remove the steak from the refrigerator and leave at room temperature for the same hour that the grill is getting ready.
- When ready to grill, place the steak on the center of the hot grill and rotate left and right to get proper grill marks. Do this for both sides, about 10 minutes. When this is done, move the steak to a cooler part of the grill and cook to rare, 25 to 30 minutes. You will have to test it with your fingers by pressing gently. When done, place the steak on a rack set inside a sheet pan so the steak does not sit in its own juices. Then place a knob of French butter on top and lightly tent it with tin foil to rest for at least 15 minutes before carving.
- For the romaine marmalade and watercress: In a blender or food processor, combine the watercress, romaine, garlic, cilantro, parsley, lemon juice, salt and pepper. Add the oil and puree until smooth. Set aside. Yield: 2 cups.
- To serve, slice each steak into 3 thick, equal-size portions. Spoon equal portions of the watercress-romaine puree onto each of 6 warm plates. Arrange the sliced steak on each plate. Strain the steak pan juices and pour them on top of the meat.
GRILLED RIB EYE STEAKS WITH DIPPING SAUCE
Steps:
- Trim steaks of fat. Combine marinade ingredients in a large container. Add the beef, cover, and refrigerate 1 to 2 hours. Remove meat from refrigerator 30 minutes before grilling to enhance flavors.
- Meanwhile, combine all the dipping sauce ingredients in a small bowl and set aside.
- Preheat grill. Grill steak, turning occasionally, 5 to 10 minutes for medium-rare. Transfer meat to a cutting board and set aside 10 minutes before slicing crosswise into thin slices. Transfer meat and juices to a serving platter and serve with the dipping sauce and Sticky Rice.
MEDITERRANEAN STYLE GRILLED RIB STEAK
This fresh take on a classic steak features a flavourful combination of garbanzo beans, tomato, onion, balsamic vinegar and basil. It's easy to prepare and even easier to enjoy.
Provided by Mary Jenny
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat grill on high.
- Season steaks with salt and pepper, place on grill and cook for roughly 5 min on each side (or to your liking).
- Rinse garbanzos and mix with tomatoes, red onions, olive oil and balsamic vinegar.
- Place garbanzo salad mixture on plate. Slice cooked steak into strips and layer atop.
- Garnish with fresh basil.
- Find more fresh recipes ideas online at walmart.ca/recipes.
More about "rib eye steaks with grilled fresh sage tomatoes food"
RIBEYE STEAKS WITH FRESH TOMATO TAPENADE - BEEF
From beefitswhatsfordinner.com
- Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
GRILLED RIB-EYE STEAK WITH RED WINE SHALLOTS RECIPE - BBC FOOD
From bbc.co.uk
NEIL PERRY'S GRILLED AGED RIB-EYE WITH TOMATO SALSA - GOOD FOOD
From goodfood.com.au
RIB-EYE STEAK RECIPES
From allrecipes.com
RIB-EYE STEAK WITH CHERRY TOMATOES AND BASIL | RED MEAT RECIPES
From weber.com
10 BEST RIB EYE STEAK MARINADE RECIPES | YUMMLY
From yummly.com
RIB-EYE STEAKS WITH GRILLED FRESH SAGE TOMATOES – RECIPES NETWORK
From recipenet.org
SPICY GRILLED RIB-EYE STEAKS | METRO
From metro.ca
HOW TO COOK A RIBEYE STEAK - THE BEST RIB EYE RECIPE EVER
From menshealth.com
RIBEYE STEAKS WITH FRESH TOMATO TAPENADE - IOWA BEEF INDUSTRY …
From iabeef.org
BEST RIB-EYE STEAK WITH GRILLED CORN SALAD RECIPE - DELISH.COM
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love