Drummond Grilled Rib Eyes Recipes

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LEMON-PEPPER GRILLED RIB-EYES



Lemon-Pepper Grilled Rib-Eyes image

Want to grill tonight? Try these easy, lemon pepper-seasoned steaks. Plus, a rib-eye is the perfect cut to pair with a cool summer salad or side dish.

Categories     dinner     meat

Time 1h25m

Yield 8 servings

Number Of Ingredients 10

3 tbsp. freshly cracked black pepper
2 tbsp. kosher salt
2 tbsp. grated lemon zest, dried for 1 hour
2 tsp. garlic powder
2 tsp. mustard powder
2 tsp. onion powder
1 tsp. sugar
8 boneless rib-eye steaks (about 1 inch thick)
Kosher salt, to taste
1 stick salted butter, melted

Steps:

  • For the lemon-pepper seasoning: Stir together the pepper, salt, lemon zest, garlic powder, mustard powder, onion powder and sugar in a small bowl.
  • For the steaks: Preheat a grill to medium high. Season the steaks lightly with salt and rub the lemon-pepper seasoning on both sides. Brush the steaks liberally with the melted butter
  • Grill the steaks 1 minute 45 seconds, then rotate the steaks 90 degrees. Cook 2 minutes, then go ahead and flip the steak over to the other side. After 1 minute 45 seconds on the second side, rotate 90 degrees and finish cooking for 2 minutes, or until the steaks reach 115˚ to 120˚ on an instant-read thermometer (the steak will continue to cook slightly after you've removed it from the grill). This is medium rare- my favorite. Remember, you can always throw a steak back on the grill if it's too red for your taste but you can't undo it if it's overcooked!

GRILLED BONE-IN RIBEYE WITH HOMEMADE HERB BRUSH



Grilled Bone-In Ribeye with Homemade Herb Brush image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

2 bone-in ribeye steaks, each about 2 inches thick
2 sprigs basil
6 sprigs rosemary
4 sprigs oregano
4 sprigs thyme
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
2 cloves garlic

Steps:

  • Preheat the grill to medium-high (400 degrees F) and prepare half for indirect grilling. Remove the steaks from the refrigerator, pat them dry and let them sit at room temperature for 30 minutes before grilling.
  • To make the herb brush: Starting with the basil, gather the herbs and work around the tip of an 8-inch-long metal skewer. Tie them tightly to the skewer with kitchen twine. Trim the ends of the kitchen twine so there are no long ends. Set aside until ready to grill.
  • After the steaks have sat out for 30 minutes, brush both sides with the vegetable oil and season generously with salt and pepper. Transfer the meat to the hot side of the grill for 4 minutes. While the steak is grilling, melt the butter in a small cast iron skillet or saucepan on the grill. Flip the steaks after 4 minutes and baste with the butter, using the herb brush. Grill the steak for an additional 4 minutes.
  • Transfer the steaks to the indirect heat side of the grill and baste with the butter and herb brush once again, being sure to leave about 2 tablespoons of the butter in the skillet and remove from the grill. Cook the steaks, undisturbed, over indirect heat until they register 125 to 130 degrees F with an instant read thermometer for medium-rare.
  • In the meantime, finely chop the garlic on a large wood cutting board with a juice groove. Season the garlic with 1/2 teaspoon salt. Use the flat side of your knife to mash the garlic and salt together to create a paste. Pour the remaining butter from the skillet onto the cutting board. Use a fork to spread the mixture on the surface area of the board. Cut the kitchen twine from the herb brush and lay the herbs on top of the garlic mixture. Remove the steaks from the grill and rest them on top of the herbs and garlic mixture for 10 minutes before slicing.
  • After 10 minutes, remove the bone from the steaks and slice against the grain. Place the meat on the herbs and serve directly from the seasoned cutting board.

GRILLED RIB EYE



Grilled Rib Eye image

Make and share this Grilled Rib Eye recipe from Food.com.

Provided by Rita1652

Categories     Steak

Time 30m

Yield 20 serving(s)

Number Of Ingredients 12

5 lbs boneless rib-eye steaks (1 inch)
1 lime, juice of
1/3 cup honey
1/2 bell pepper
5 ounces sweet onions
4 garlic cloves
1 teaspoon grated gingerroot
1 jalapeno, seeded
1/2 teaspoon sesame oil
2 teaspoons soy sauce
1 tablespoon Worcestershire sauce
cilantro

Steps:

  • Place all but the meat in a blender and puree.
  • Place in large zip lock bag add meat and marinade 4-8 hours.
  • Remove from marinade and place sauce in pot and bring to boil then simmer for 5 minutes.
  • Place 1 inch steaks on grill over medium heat. Grill, uncovered, 15 minutes for medium rare doneness, turning occasionally. (Do not overcook.) Carve steaks into thin slices. Or for the hungry man let them eat steak! ;) Season with salt and pepper, as desired serving with sauce.

Nutrition Facts : Calories 335.1, Fat 25.2, SaturatedFat 10.2, Cholesterol 77.1, Sodium 106.1, Carbohydrate 6.1, Fiber 0.2, Sugar 5.2, Protein 20.1

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