BASIC GRILLED RIBEYE STEAK
While not nearly as numerous as cuts of beefsteak, grills have a decent amount of variety to their design. The point of a grill is to generated enough heat to cook food. There are three main types of grill, charcoal-fueled, gas-powered, which includes infrared models; and electrical. It is also worth mentioning that hybrid grills, those that can use either charcoal or gas, also exist.
Provided by cavetools
Categories Main Course
Number Of Ingredients 4
Steps:
- Preheat the grill to high, feel free to start up your sear station/burner if you have one. In instances where your sear kit is over 1", get one side going at medium-high as a precaution.
- Give your steaks some love with a massage of olive oil and a liberal coating of salt and pepper.
- The olive oil will give you just enough fat that the reaction of heat, salt and pepper will yield a spectacular crust.
- Give your grill grates a cleaning, followed by lubricating them with a paper towel soaked in olive oil.
- Place the steaks on the hottest area of the grill, or the sear burner.
- Keep your tongs handy and watch for flare-ups as a result of the steaks' fat dripping down into heat.
- If you experience a lingering flare-up, one lasting more than a handful of seconds, use the tongs to move the steaks away from the flames until they die down, then return them to where they were.
- Continue grilling with the lid up for around 4-6 minutes.
- Turn the steaks over to their other side, keeping them in the same spot on your grill.
- Continue grilling with the lid up for around 4-6 minutes.
- Remove the steaks from the grill and give them 5 minutes for the juices to settle and cool a bit.
- Serve.
Nutrition Facts : ServingSize 100 g, Calories 291 kcal
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.
RIB-EYE STEAK
Turn on the grill for Bobby Flay's Rib-Eye Steak recipe from Food Network. The meat gets its flavor from a steak rub of chili powder, cayenne, salt and pepper.
Provided by Food Network
Categories main-dish
Time 17m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat a grill to high heat.
- Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
- In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference.
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 MARINATED RIBEYES
These juicy steaks are a favorite meal of ours when we go camping. Let them sit in tangy, barbecue-inspired marinade overnight and you've got a rich and hearty dinner ready to grill up the next day. -Louise Graybiel, Toronto, Ontario
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, mix first nine ingredients. Add steaks; seal bag and turn to coat. Refrigerate 4 hours or overnight., Drain steaks, discarding marinade. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 5-7 minutes per side.Freeze option: Freeze steaks with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain beef, discarding marinade. Grill as directed.
Nutrition Facts : Calories 570 calories, Fat 40g fat (15g saturated fat), Cholesterol 134mg cholesterol, Sodium 592mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 40g protein.
GRILLED RIBEYE STEAK
Simple grilled ribeye. A favorite steak for people that love the flavor of steak. Not as tender as a filet mignon, but still quite tender.
Provided by Steve
Number Of Ingredients 4
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!
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