Winter Grilled Rib Eye Recipes

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GRILLED RIBEYE STEAKS



Grilled Ribeye Steaks image

"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

1/2 cup soy sauce
1/2 cup sliced green onions
1/4 cup packed brown sugar
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2-1/2 pounds beef ribeye steaks

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 SANDWICHES



Grilled Rib-Eye Sandwiches image

Better than burgers! Grill saucy steak sandwiches.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 4

1/4 cup steak sauce
4 boneless beef rib-eye steaks (about 5 ounces each)
4 slices French bread, 1 inch thick, toasted
1 package (8 ounces) frozen onion rings, baked

Steps:

  • Heat coals or gas grill for direct heat. Brush steak sauce on both sides of beef.
  • Cover and grill beef 4 to 5 inches from medium heat 7 to 12 minutes, turning once, until desired doneness.
  • Serve beef on bread slices and top with onion rings. Serve with additional steak sauce if desired.

Nutrition Facts : Calories 540, Carbohydrate 41 g, Cholesterol 80 mg, Fiber 2 g, Protein 37 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 720 mg

GRILLED BONE-IN RIB EYE



Grilled Bone-In Rib Eye image

Let it rain with the kosher salt-for the best flavor, you want to season these simple steaks really well before they get grilled. Great with Garlicky Harissa or Charred Tomatillo Chermoula.

Provided by Samin Nosrat

Categories     Bon Appétit     Summer     Grill     Grill/Barbecue     Steak     Beef     Dinner

Yield 8 servings

Number Of Ingredients 3

3 (2-inch) bone-in rib-eye steaks (about 2 pounds each)
Kosher salt, freshly ground pepper
Flaky sea salt (for serving)

Steps:

  • 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°F for rare (steaks will carry over to 125°F, 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.
  • Arrange sliced steaks on a platter and sprinkle with sea salt.

GRILLED RIB-EYE STEAKS



Grilled Rib-Eye Steaks image

Rub the steaks with cumin, pepper, and salt, and let them rest; this allows the flavors to penetrate. The spice rub also helps the steaks develop a tasty charred crust.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 5

2 tablespoons cumin seeds
1/2 teaspoon whole black peppercorns
1/4 cup coarse salt
6 boneless prime rib-eye steaks (each about 1 inch thick; 4 1/2 pounds total)
Spicy Cherry-Tomato Salsa, for serving

Steps:

  • Cook the cumin and peppercorns in a dry small skillet over medium-high heat, stirring often, until fragrant and slightly toasted, 1 to 2 minutes; let cool. Finely grind in a spice grinder; stir into salt.
  • Rub 3/4 teaspoon spice mixture over each side of each steak. Let steaks stand at room temperature 30 minutes.
  • Preheat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Grill steaks, turning once, about 4 minutes per side for medium-rare. Serve with salsa.

GRILLED RIB EYE WITH PAPRIKA VINAIGRETTE



Grilled Rib Eye with Paprika Vinaigrette image

Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn't a perfect steak, we don't know what is.

Provided by Lou Lambert

Yield Makes 8 servings

Number Of Ingredients 15

1/2 cup vegetable oil
2 tablespoons paprika
1 large shallot, finely chopped
1/3 cup coarsely chopped capers
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons red wine vinegar
1 tablespoon crushed red pepper flakes
Kosher salt
2 32-ounce bone-in beef rib eyes (about 2" thick)
2 tablespoons vegetable oil
Kosher salt
Freshly ground pepper
2 tablespoons light brown sugar
2 tablespoons piment d'Espelette or hot paprika
Cheesecloth

Steps:

  • Heat oil and paprika in a small saucepan over medium heat, swirling pan occasionally, until warm, about 5 minutes. Remove from heat and let stand until oil is cool and turns dark red, 1-1 1/2 hours.
  • Strain paprika oil through a fine-mesh sieve lined with cheesecloth into a small bowl. Mix in shallot, capers, parsley, vinegar, and red pepper flakes; season with salt.
  • Let steaks stand at room temperature 1 hour before grilling.
  • Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).
  • Rub steaks with oil and season with salt and pepper. Cook steaks over direct heat, moving to a cooler area if flare-up occurs, until charred, about 4 minutes per side. Using tongs, hold steaks vertically to sear edges (bone side and fat-cap side) and render some fat, about 2 minutes per side. Grill steaks over indirect heat, turning occasionally, until an instant-read thermometer inserted into the center registers 125° for medium-rare. Transfer steaks to a cutting board and let rest 10-15 minutes. (Keep charcoal grill hot.)
  • Mix brown sugar and piment d'Espelette in a small bowl. Sprinkle over steaks and grill over direct heat until sugar is caramelized, about 1 minute per side. Transfer to a cutting board and slice. Serve with vinaigrette.

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

GRILLED RIBEYE STEAK



Grilled Ribeye Steak image

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

2 Ribeye steaks, at least an 1.5 inches thick
2 teaspoon olive oil
1-2 pinches Kosher salt
2-3 grinds Fresh ground black pepper

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!

WINTER GRILLED RIB EYE



Winter Grilled Rib Eye image

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

20 ounces rib eye steaks, 3/4 to 1 inch thickness
1 teaspoon Cavenders All Purpose Greek Seasoning
2 tablespoons olive oil

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 RIBEYE



Grilled Ribeye image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 5

4 18-oz. bone-in ribeye steaks
3 tablespoons salt
1 tablespoon pepper
1 tablespoon granulated onion powder
1 tablespoon granulated garlic powder

Steps:

  • At LongHorn Steakhouse, we recommend a char-grill for bone-in steak like our Outlaw Ribeye®. If grilling outdoors, clean and spray oil your grill, heat to 550 degrees F. If grilling indoors, preheat saute pan or indoor grill to high heat. Season ribeye steaks with salt, pepper, granulated onion powder and granulated garlic powder. Place seasoned steaks on grill. Grill to your desired degree of doneness. Make quarter turns to get diamond marks. Remove steaks from grill. Plate each steak and enjoy! Degrees of Doneness: Rare: 95-105 degrees. Cool red center. Medium Rare: 115-125 degrees. Warm red center with a hint of pink. Medium: 130-140 degrees. Warm pink center. Medium Well: 150-160 degrees. Some pink in the center. Well: 165-175 degrees. No pink, cooked all the way through.

DRUMMOND GRILLED RIB-EYES



Drummond Grilled Rib-Eyes image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 8 servings

Number Of Ingredients 5

Eight 1-inch-thick rib-eyes
2 sticks (1 cup) salted butter, melted and slightly cooled
4 tablespoons seasoned salt
4 tablespoons lemon and pepper seasoning
4 tablespoons garlic salt

Steps:

  • Prepare a grill or grill pan for medium-high heat.
  • Put the steaks on a platter and brush one side with half of the melted butter. Sprinkle on half of the seasoned salt, lemon and pepper seasoning and garlic salt.
  • Grill the steaks seasoning-side down for 2 minutes. Brush the top side with the remaining butter and sprinkle on the remaining seasoned salt, lemon and pepper seasoning and garlic salt. Flip the steaks and cook on the other side for 2 minutes for rare. (For medium-rare, cook 3 minutes per side.) Remove to a platter and rest for 5 minutes before serving.

GRILLED DRY-RUBBED RIB-EYE STEAKS



Grilled Dry-Rubbed Rib-Eye Steaks image

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

2 teaspoons pimenton (Spanish smoked paprika)
2 teaspoons garlic powder
2 teaspoons dried oregano, preferably Mexican
2 teaspoons crushed coriander seeds
Kosher salt and freshly ground pepper
4 bone-in rib-eye steaks (each 1 1/2 inch thick)
4 teaspoons extra-virgin olive oil, plus more for drizzling
Safflower oil, for brushing
1 bunch scallions, trimmed

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.

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2020-08-04 Pre-heat oven to 450F degrees. Line a small baking sheet with parchment paper and set aside. Wash and scrub the potato skin really well. Pat dry with a towel. Using a fork poke the potatoes on all sides. Place potatoes on a baking sheet and bake for 45-55 minutes depending on the size of the potatoes.
From gardeninthekitchen.com


GRILLED RIBEYE STEAK RECIPE | A WELL-SEASONED KITCHEN®
Grilled Ribeye Steaks. Bring steaks to room temperature (at least 30 minutes out of the refrigerator, up to 1 hour). Season both sides of the steaks with kosher salt and fresh ground pepper. Preheat a grill on high (around 425 to 450 degrees). When hot, grease the grill grate.
From seasonedkitchen.com


GRILLED RIBEYE STEAK RECIPE (ONLY 2 INGREDIENTS) - MOMSDISH
2021-06-30 Note: Times below are for 1-inch thick Ribeyes. Adjust cooking time for each side by a minute in either direction per 1/4-inch gained or lost. Medium Rare: 145°F (5 minutes on the first side, 4-5 minutes on the second side) Medium: 160°F (6 minutes on the first side, 4-5 minutes on the second side)
From momsdish.com


GRILLED RIB EYE STEAK WITH ROASTED GARLIC RESTING BUTTER
2021-11-24 Place the garlic head on the hot side of the grill, close the lid, and roast for 25 minutes, turning every 5 minutes. Grill the steaks. Place the seasoned steaks on the indirect heat side of the grill, flipping after 15 minutes. Make the garlic butter. Remove the roasted garlic from the grill and carefully unwrap.
From heygrillhey.com


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