Greek Grilled Ribeye Steaks Recipes

GRILLED RIB-EYE STEAKS

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 RIB-EYE STEAKS

Steps:

• Gather the ingredients.
• In a small bowl, mix the garlic, black pepper, mustard, paprika, chili powder, thyme, salt, and cayenne until well blended.
• Brush the oil on both sides of the steaks and place each steak on a large sheet of plastic wrap.
• Rub the spice mixture on both sides of steaks.
• Wrap tightly and refrigerate at least 1 hour or up to 24 hours.
• Heat a gas grill to high, prepare a hot charcoal fire until the coals form white ash, or heat a broiler.
• Grill or broil the steaks 4 to 6 inches above the heat source for 5 to 7 minutes on each side for rare, 7 to 9 minutes for medium, or 9 to 11 minutes for well-done.
• Remove the steaks to serving plates and garnish with thyme sprigs. Enjoy!

GREEK STEAK (RIB EYE)

Steps:

• 1. Place all ingredients except steaks in a sealable quart sized bag. (Use a gallon sized bag if making 3 or more steaks.) NOTE: You can use 1 1/2 tablespoons of dry Italian seasoning in lieu of the other herbs. Just add the garlic powder and a little additional Oregano.
• 2. Set a small amount of the marinade aside for later use. Place steaks in bag and marinate from 30 minutes to 3 hours. The Lemon Juice begins to "cook" the steaks so they may not appear pink centered when cooked to rare or medium rare. The lemon juice also tenderizes the steaks. Discard excess marinade from bag or use immediately for baking Greek Potatoes. (See Note 2 below).
• 3. After marinating, cook steaks in frying pan or grill them. When steaks are all but done, spoon on a little of the additional marinade you'd set aside and warm to finish.
• 4. Note 2: A great accompaniment to this is Greek Potatoes: Wash and slice and cut potatoes in halves or quarters, peeled or not. Place in baking dish, utilize the reserved marinade used for marinating the steaks and add water to 1/2 the depth of potatoes. Bake for 40 minutes at 375 degrees or until fork tender.

GREEK-STYLE RIBEYE STEAKS

Steps:

• In a small bowl, combine the first five ingredients; rub onto both sides of steaks. In a large skillet, cook steaks in oil for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°). Sprinkle with lemon juice, cheese and olives. Serve immediately.

GRILLED RIBEYE STEAK

Steps:

• In a small mixing bowl combine the olive oil, garlic, lime juice, paprika, cumin, chili powder, cayenne pepper, salt and pepper. Place the steaks in a large ziplock, container or bowl and pour the mixture over the steaks, smearing the mixture over the surface of the steaks to coat well.
• Marinate in the refrigerator for about 2 hours. When you are ready to grill allow the steaks to come to room temperature before grilling.
• Heat the grill to medium high heat. Place the steaks on the grill and cook until golden brown and just slightly charred, about 4 to 5 minutes. Turn the steaks over and continue to grill another 4 to to 5 minutes for medium-rare which is an internal temperature of 135 degrees F, 5 to 7 minutes for medium which is 140 degrees F or 8 to 10 minutes for medium-well which is 150 degrees F.
• Transfer the steaks to a cutting board or platter. Using foil loosely tent them and let rest about 5 minutes to seal the juices. Slice the ribeye or serve as is with the Spicy Avocado Salsa on the side.
• In a medium bowl combine the tomatoes, jalapeños, pineapple, red onion and avocado and gently stir. In a small mixing bowl combine the olive oil, lime juice, garlic, cilantro, salt and pepper to taste.
• Pour the olive oil lime dressing on top of the avocado salsa and gently stir to coat.

GRILLED RIBEYE STEAK

Steps:

• About an hour before you plan to grill the Rib Eye Steak (2) take them out of the refrigerator. Each steak gets seasoned on all sides with Salt (to taste), Ground Black Pepper (to taste) and Granulated Garlic (to taste).
• Let the steaks rest turning about every 15 minutes. This gives the seasoning time to pull a little moisture out of the steak allowing flavor to penetrate the meat. It also helps the steaks brown during cooking.
• While the ribeyes are resting make the Red Wine Mushroom sauce. Melt Butter (1 tablespoon) in a sauté pan. Add Red Onion (1/2) and cook for 2 minutes until onion starts to soften. Add the Garlic (3 clove) and Baby Bella Mushroom (16 ounce) and continue cooking for 2-3 minutes. Season with a pinch of Salt (to taste), Black Pepper ( to taste) and Granulated Garlic (to taste) and reduce for 1 minute.
• Pour in the Red Wine (1/2 cup) and Balsamic Vinegar (1 tablespoon) and reduce for 3 minutes. Add the Butter (1 tablespoon) and Beef Broth (1/2 cup) and reduce by ½ about 4-5 minutes. Turn off the heat and add the remaining Worcestershire Sauce (1 tablespoon) smooth out the sauce and keep it warm for serving.
• About 30 minutes before grilling start 1 chimney of coals. You want the grill temperature to be 500 degrees F (260 degrees C). After 20 minutes the coals should be really hot. Spread them out in the bottom of the grill and open the vents 100%. Place the cooking rack in the grill and give it another 10 minutes to heat up.
• As soon as the grill is up to temperature place each steak on the grate. Place the lid on and set a timer for 2 minutes. Give the steaks a 45⁰ twist after 2 minutes. Set the timer again and replace the lid.
• After 2 minutes it's time to flip the ribeyes and repeat the process. Once 8 total minutes is up, you'll have a perfectly grilled medium rare ribeye. Remove the steaks from the grill and allow them to rest for 5-7 minutes before serving.
• If you like your steak more done leave it on the grill for additional time. 2 additional minutes for medium and 4 for medium well.
• Serve these ribeyes with the Red Wine/Mushroom sauce over the top. Ribeyes go great with a simple salad and baked potato but you can serve them and enjoy with your favorite side dish.

GRILLED RIBEYES WITH GREEK RELISH

Steps:

• For relish, combine tomatoes, onion, olives, cilantro, 2 tablespoons lemon juice, oil and garlic., Drizzle remaining lemon juice over steaks. Grill steaks, covered, over medium heat or broil 4 in. from 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°). Let stand 5 minutes before cutting steaks in half. Serve with relish and cheese.

GREEK GRILLED RIBEYE STEAKS

Steps:

• Combine salt, pepper, and oregano in a small bowl. Whisk together the oil and wine and add to spices. Rub steaks on both sides with the mixture and place in a single layer in a shallow pan. Cover and marinate for at least one hour before cooking. (Steaks can be covered and marinated for up to 24 hours.).
• Mix 3 tablespoons of olive oil with the lemon juice or zest and brush the steaks just before cooking.
• Grill to taste over hot coals or Medium heat on a gas grill and brush with oil and lemon mixture a couple of times while cooking.
• Serve with lemon wedges on the side.

GRILLED RIBEYE

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.