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.
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.
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 QUAIL AND RIB-EYE STEAK
Overnight marinating infuses this dish with tons of flavor and makes them quick to prepare the next day.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 6
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.
ELI'S GRILLED RIB EYE STEAK
Steps:
- Prepare a charcoal grill with hot coals or heat a gas grill.
- Rub a generous amount of salt on both sides of the steaks. Place the steaks on the hot grill and cook for 7 to 7 1/2 minutes on each side for rare.
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 WITH BLUE CHEESE
The usual formula for cooking an amazing slab of steak is as simple as they come: salt plus pepper plus a short stint over a hot fire. But there are times when you want an extra shot of flavor. Some good crumbled blue cheese sprinkled on the hot steak so it melts over the top does just that, especially when you spike it with hot sauce and butter. I like to use a combination of direct and indirect heat when grilling a bone-in piece of meat; it allows a crust to form but not burn while keeping the meat juicy inside. But you know your grill best, so let your instinct guide you as to where to move the steaks and when you think they are done. And if blue cheese isn't your thing, follow the grilling directions here but leave your meat bare except for the salt and pepper. If you start with good meat, you will never go wrong.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Cover loosely with plastic wrap and let stand at room temperature.
- Heat grill to high. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
- Lightly oil steaks. Place on the hottest part of the grill. Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side. Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness. (Pull the meat at 125 degrees for rare.)
- Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. While steaks rest, stir together butter, chives and hot sauce. Pour over steak before serving.
GRILLED DRY-RUBBED RIB-EYE STEAKS
Coating rib-eye steaks with a mixture of Spanish smoked paprika, garlic powder, oregano, and coriander before grilling yields super-flavorful meat every time. Flame-kissed scallions make the perfect partner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h10m
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- In a small bowl, combine pimenton, garlic powder, oregano, coriander, 2 tablespoons salt, and 2 teaspoons pepper. Generously season both sides of steaks with mixture. Rub both sides of each steak with olive oil. Let stand on a rimmed baking sheet at least 30 minutes and up to 1 hour.
- Preheat grill to medium-high; clean and lightly oil grates. Grill steaks, rotating once, until well-browned on outsides and cooked to desired doneness, 6 to 7 minutes per side for medium-rare (about 125 degrees on an instant-read thermometer). Transfer to a platter; loosely cover with parchment-lined foil. Let stand at least 15 and up to 30 minutes.
- Toss scallions in a bowl with olive oil; season with salt and pepper. Grill over medium-high, turning, until lightly charred in places and tender, 4 to 5 minutes. Slice steaks against the grain and serve with charred scallions.
More about "grilled quail and rib eye steak recipes"
GRILLED RIBEYE STEAK | BEST BEEF RECIPES
From bestbeefrecipes.com
4.7/5 (68)Calories 494 per servingCategory Beef Grilling Recipes, Main Course
- 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.
PERFECT GRILLED STEAK (STEAKHOUSE QUALITY)
From natashaskitchen.com
4.9/5 (15)Total Time 15 minsCategory EasyCalories 237 per serving
- Preheat grill to med-high. Place steaks on the grill, cover and reduce heat to medium. Grill for about 4-5 min each side for medium rare (flipping only once) or until you've reached your desired doneness on an instant-read thermometer.
- Remove steaks from the grill, tent with foil and rest for 15 min before slicing against the grain. Serve with chimichurri over the sliced steak if desired.
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