| Perfect Grilled Ribeye
American
|
|
|
|
| The keys to perfection in making a killer ribeye are simple: use the best source of beef (preferably grass-fed), a hot grill, and focus on timing - cook, turn, and one flip. Here is a restaurant trick: we like our steaks rare, so most of the cooking is done on one side, then just kissed to the heat on the flip-side. This will give you that perfectly grilled edge on the presentation side without overcooking the steak. Ribeye is a rich, marbled steak that is complemented well by just a hearty salad (served here with our Kale Pecorino Salad and roasted baby beets). ~Joanna |
|
|
|
| Ingredients |
|
2 pounds rib-eye steaks, cut at least 1-inch thick
2 teaspoons coarsely ground black pepper
1 teaspoon fine sea salt
1/2 teaspoon garlic powder
1 teaspoon onion powder
|
|
|
|
Steps
|
|
|
|
|
| 1 | Preheat grill to the highest heat. |
| | 2 | Take a good look at your steaks and choose the better-looking side - this will be your presentation side. |
| | 3 | Place steaks on a plate, presentation side down. Liberally season with 1/2 the remaining ingredients, then flip and season the other side. |
| | 4 | Place meat on preheated grill, presentation side down. Do not move for 3 minutes. Then, turn 90 degrees, keeping presentation side down, and cook for 2 minutes more, until grill marks form (time will vary depending on your grill.) Flip meat and just "kiss" the grill with the other side for rare; cook for 3 minutes or so for medium-rare. Rare is 120° internal temperature, medium rare 130°. Remove from grill and allow to rest a few minutes. |
| | | |
|
|
| Yield |
|
original recipe yield: 4
|
| Notes
|
A seasoning variant is to use the rub of your choice such as Montreal Steak Seasoning.
|
|
If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com
|
