PERFECT GRILLED RIBEYE
Steps:
- Remove compound butter (See Note 3) from refrigerator to come to room temperature and slice into 1/2" pieces. Set aside.
- Gently massage the Montreal seasoning (See Note 2) over both sides of each rib eye steak (See Note 1) and let the meat dry marinate for at least 20 minutes. In the meantime start up the grill to 450°F to 500°F for a great sear.
- Take the seasoned steaks to the hot grill, cook for 3 to 4 minutes on each side for medium-rare, longer if desired (this is for 1-inch or thicker). See Note 4 for cooking times and temperature.
- Top with a slice of compound butter before removing from grill.
- Remove steaks and let rest for 5 to 10 minutes before slicing.
Nutrition Facts : Calories 1050 kcal, Carbohydrate 1 g, Protein 92 g, Fat 76 g, SaturatedFat 36 g, Cholesterol 307 mg, Sodium 336 mg, Fiber 1 g, Sugar 1 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.
WINTER GRILLED RIB EYE
I called this Winter Grilled because it is made inside on an electric grill. I use the George Foreman brand grill. This steak is hearty and savory. Add a small salad and buttery baked potato and you have a wonderful meal.
Provided by Stoblogger
Categories Steak
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Purchase 2 fresh ribeye steaks approximately 10 ounces each, remove from package and pat dry. If you use frozen, thaw them completely and pat dry before the next step.
- Dredge dry steaks in the Cavender's seasoning, working it into the meat with your fingers. You can use more or less Cavender's as you prefer. This seasoning contains a lot of salt so you don't want to over do it.
- Next dredge them in the olive oil until well oiled on both sides and edges. Using more or less oil as preferred.
- Let them rest on the counter about 45 minutes.
- Preheat the electric grill until it reaches 425 degrees.
- Lay the steaks on the 425 degree grill, close the lid, set the timer for 6 minutes.
- After 6 minutes at 425 degrees they should be medium to medium well done depending on thickness. Cook longer (2 or 3 minutes) if you like them well done or if they are very thick.
Nutrition Facts : Calories 896.1, Fat 76.1, SaturatedFat 27.4, Cholesterol 192.8, Sodium 159, Protein 49.6
GRILLED RIB-EYE STEAK WITH BROWN BUTTER AND BLUE CHEESE
Steps:
- Remove the steaks from the refrigerator 30 minutes before grilling and let sit on a kitchen counter, loosely covered.
- Heat the grill to high. Set a cast-iron skillet large enough to hold both steaks on one side of the grill. Brush the steaks with canola oil and season very liberally with salt and pepper. Grill until well charred on the first side, 2 to 3 minutes; flip and grill until well charred on the second side, another 2 to 3 minutes. (The steaks should still be raw at the center at this point.) Transfer to a cutting board.
- Slice the steaks across the grain about 1 1/2-inches thick; don't separate the slices. Keeping the steak slices together, transfer the steaks to the skillet and top with the butter. Cover the grill and cook the steaks for 5 minutes for medium rare. Transfer the skillet to a trivet.
- Arrange the steak slices on a platter so that the interior of the slices is facing up. Top each slice with some blue cheese. Pour the hot brown butter from the skillet over the steak. Serve immediately.
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
BLOWOUT RIB-EYE
A huge rib-eye, cooked slowly then quickly - whether on a grill or in the oven - will yield perfectly cooked meat. The cost of the cut may seem like a lot to pay for a piece of meat, but if it's local and well raised, with better flavor, texture and karma than cheaper commodity beef, it's worth it for a table of four. You might think sauce is overkill with a rib-eye like this, but playing steakhouse chef means dreaming up the accompanying sauces that you would most like to see on the table. My favorite is what I call ''blue butter,'' a blend of blue cheese and butter. If blue cheese isn't your thing, try creamed spinach sauce, chile chimichurri, tomato nam prik or bourbon balsamic syrup.
Provided by Mark Bittman
Categories dinner, steaks and chops, main course
Time 20m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Prepare a charcoal or gas grill for indirect cooking so that one section of the grate is quite hot and there is no heat under the other part. (Or put a dry cast-iron skillet in the oven and turn the heat to 325.) If the steak is floppy (and the butcher hasn't done it already), tie a string horizontally around it to help it cook evenly. Rub the meat and bone on all sides with salt and pepper, and let it come to room temperature.
- Put the steak on the cool side of the grill (or in the hot pan) so that the bone is toward the hot side. Cover, and cook until it releases evenly from the grates or pan and has an internal temperature of about 100 degrees, 5 to 15 minutes, depending on the thickness of the cut and the heat of the grill.
- Move the steak to the hot part of the grill, and cook, undisturbed, until it sears and releases easily, 2 to 5 minutes. (If indoors, transfer the skillet to the stove over medium-high heat.) Repeat with the other side, cooking it to one stage before your desired doneness. If you want truly rare, remove the steak when its interior measures 125 degrees, or even a little bit less; for medium-rare, 135 degrees is about right. Let the rib-eye rest on a surface that will capture any juices for at least 5 and up to 15 minutes.
- Remove the string if you used one, and cut away the bone. Slice as thickly or thinly as you like, and serve with the meat juices and any of the sauces.
Nutrition Facts : @context http, Calories 636, UnsaturatedFat 26 grams, Carbohydrate 1 gram, Fat 51 grams, Fiber 0 grams, Protein 44 grams, SaturatedFat 23 grams, Sodium 661 milligrams, Sugar 0 grams, TransFat 3 grams
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.
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- Remove 2 1-inch thick 1 lb. steaks from the package and place them on a plate. The first step is to generously salt them. Sprinkle 1/2 tsp. kosher salt over the first side, flip them, and sprinkle another 1/2 tsp. over the second side.
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- The night before you plan to cook the steaks, pat dry with paper towels and put on a wire rack set inside a rimmed baking sheet. Season generously with salt and pepper and chill, uncovered, until about an hour before you want to cook your steaks. Pull steaks from the refrigerator and let sit on your counter at room temperature.
- Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill steaks over direct heat, turning, until nicely charred, about 4 minutes per side. Move steaks over indirect heat and continue grilling, turning halfway through, until browned all over, about 4 minutes per side. Using tongs, hold a steak perpendicular to grill and sear bone side and fat-cap side of steak to render out some of the fat, about 2 minutes per side. Repeat with remaining steaks. Insert an instant-read thermometer into the thickest part of steaks; if it registers 120° for rare (steaks will carry over to 125°, or medium-rare, as they rest), they’re done. Continue to cook over indirect heat if needed—another 2–4 minutes should do it. Transfer to a cutting board; let rest 20 minutes before slicing against the grain.
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