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Friday, March 21, 2014

Grilled Rib-Eye Steaks

One secret to making a perfect tasting steak
is to firstly select the correct cut of beef.
The steak must be about one inch thick
with a good band of fat around the edge.

2 Rib eye steaks
2 teaspoons sea salt
2 teaspoons ground black pepper
2 tablespoons unsalted butter

Remove Rib eye steaks from package and
using paper towels pat dry on both sides.
Season both sides with salt ad ground pepper.
Place steaks on a wire rack on a plate and then
refrigerate seasoned steaks uncovered,
for at least four hours, overnight is better.
Remove steaks from refrigerator and allow
to come to room temperature, about two hours.
Pre-heat grill to high heat o one side of grill and
medium heat on the other side of grill.
Clean grill grates with a wire brush and oil if needed.
Place steaks on hot side of grill to sear the meat.
Let stay for a few minutes or until grill marks appear.
Flip steak over onto the medium side of grill.
Close cover and grill until done to your liking.
Five minutes is a good time for a rare steak.
Remove and place a pad of butter on each steak.
When butter is melted it will be time to serve.

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