Grilled Rib Eye With Paprika Vinaigrette Recipes

GRILLED RIBEYE STEAK

Steps:

• Preheat your grill to high heat. If you have a sear station or sear burner, get that puppy going too. If you have a sear burner and a steak that is over an inch thick, get one side of the grill (opposite the sear burner) going at about medium-high in case we need to cook it through a little more after the sear.
• Remove the rib eye steaks from their packaging and rub them down with some olive oil and then coat a generous amount of Kosher salt and freshly ground black pepper. The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust.
• Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course).
• Place the rib eye steaks on the hottest part of the grill (or your sear burner) and then stand ready with the tongs.
• At this point, you are on flare-up watch. The fat dripping off of those beautiful steaks is bound to create a flare-up. If a flare-up occurs and doesn't go away in a few seconds, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move then back over the heat.
• Continue to grill with the lid open for about 4 - 6 minutes.
• Flip the steaks over onto the other side, still over the hottest part of the grill.
• Grill the rib eye steaks for an additional 4 - 6 minutes on the other side, lid open, for a medium-rare delicious steak.
• Remove the steaks from the grill and allow to rest for 5 minutes before serving. The resting period is important so that the juices don't run out when you cut into the ribeye, so be patient!

GRILLED RIB-EYE STEAKS WITH SMOKED PAPRIKA RUB

Steps:

• 1. Preheat a grill with a high heat for direct grilling . Mix the honey, paprika, lemon juice, and garlic in a small bowl, season with 1 teaspoon salt and pepper. Add 1 tablespoon oil and mix well. Rub the mixture all over the steak, set aside for 15 minutes.
• 2. Meanwhile, toss the zucchini, squash, and tomatoes in the remaining 2 tablespoons olive oil. Season with 1/4 teaspoon each salt and pepper. Grill the vegetables, turning often to ensure even cooking, until lightly charred and soft, 5 to 7 minutes. Transfer to a serving dish and keep warm.
• 3. Lightly oil the grill grates. Grill the steaks over direct heat until nicely marked, about 2 minutes on each side for medium-rare. Let the steaks rest for 5 minutes. Serve steak with the vegetables.

GRILLED RIBEYE STEAKS AND POTATOES WITH SMOKY PAPRIKA RUB

Steps:

• Combine seasoning ingredients in small bowl; remove and reserve 2 tablespoons. Press remaining seasoning evenly onto beef steaks; set aside.
• Combine reserved seasoning, oil and salt in large bowl. Add potatoes; toss to coat.
• Place steaks on grill over medium, ash-covered coals; arrange potatoes around steaks. Grill steaks, covered, 10 -14 minutes (over medium heat on preheated gas grill, 9 - 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
• Grill potatoes 14 - 17 minutes (over medium heat on preheated gas grill, 13 -15 minutes) or until tender, turning occasionally.
• Carve steaks into slices; season with salt, as desired. Sprinkle green onion over potatoes. Serve potatoes with Sour Cream and Onion Sauce for dipping, if desired.
• Sour Cream and Onion Sauce: Combine sour cream and green onion. Sprinkle with smoked or Spanish paprika, as desired.

GRILLED RIB EYE STEAK WITH MANGO CHIMICHURRI

Steps:

• Cook's Note: Remove the steaks from the refrigerator 20 minutes before cooking.
• Preheat the grill to high.
• For the mango chimichurri: Pulse the cilantro, parsley, mint and garlic in a food processor until coarsely chopped. Add in the oil, vinegar, honey and paprika, and salt and pepper, to taste. Continue pulsing to make a soupy vinaigrette (it will look a bit creamy until it settles), pouring in more oil and/or vinegar if too thick. Transfer the chimichurri to a glass bowl and fold in the diced mango. Set aside.
• For the rib eye steak: Brush the steak with oil and sprinkle with salt and pepper on both sides. Grill until golden brown and slightly charred, 4 to 5 minutes. Flip the steaks and continue grilling 5 to 6 minutes longer. Remove from the grill and let rest 5 minutes.
• Top each steak with a large dollop of the Mango Chimichurri and serve.