Recipe: Grilled Rib-eye Steak
Wednesday, June 12th, 2013
By: Chef Marshall O'Brien
Simple and hearty, enjoy with sauteed onions and mushrooms or grilled vegetables. Dijon mustard rosemary sauce would be a delicious addition as well.
Grilled Rib-eye Steaks
1 Tbsp olive oil
½ tsp or less salt
Approx ¼ tsp black pepper, ground
2 lbs Ribeye steaks, 1 ¼ to 1 ½ inch thick, probably 2 steaks
Rub oil on steaks then season with salt and pepper.
Allow steaks to sit at room temperature for at least 30 minutes. Room temp steak will cook evenly versus cold steak.
Clean/scrub grill as needed, oil grill.
Preheat grill to high heat about 10 minutes. Then designate part of the grill for high heat and medium heat.
Once hot, add steaks to high heat area.
Cook uncovered on high heat for 2 to 3 minutes until well browned.
Flip over steaks and cook uncovered for another 2-3 minutes until well browned.
Once browned on both sides, move steaks to medium heat area and cook to desired doneness, 5-6 minutes for rare (120 degrees on an instant read thermometer), 6-8 minutes for medium-rare (125 to 130 degrees), or 8-9 minutes for medium (135-140 degrees).
Remove the steaks, cover (not tightly, loosely cover) and let rest for at least 5 minutes.
Cut into appropriate servings if appropriate, place on platter if desired, and serve.
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