Grilled Rib Eye Steaks And Tomatoes With Mint Thai Basil Slather And 8 Spiced Home Fries Recipes

EASY AND DELICIOUS GRILLED RIB EYE STEAK

Steps:

• Remove the rib eye steaks from the refrigerator. Season the steaks on all sides using the dry rub of your choice. For a rib eye, simpler is better, the meat is so good that you don't need sauce or a marinade.
• Let the steaks sit at room temp for at least 30 minutes before cooking. but no longer than an hour,
• Clean your grill grates and preheat your BBQ to a medium high heat.
• Place the prepared rib eye steaks on the grill . Cook over direct heat for 4-5 minutes on each side for medium rare, but use your meat thermometer to get the right temperature for your desired doneness, not the amount of cooking time.
• Steak doneness temperatures are as follows:120° F = Rare130° F = Medium rare140° F = Medium160° F = Well done
• Remove the steaks from the grill and let the steaks rest for five minutes on a cutting board.. The juices will redistribute and settle throughout the meat, so that when you slice the steaks the juices won't all come out.
• Slice on the cutting board and serve.

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.

RIB-EYE STEAK

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.

RIB-EYE STEAKS WITH BASIL BUTTER AND SLICED TOMATOES

Steps:

• Pulse butter, shallot, garlic, 1/2 teaspoon salt and pepper in a food processor until smooth. Scrape down the sides of the bowl, add basil, and pulse until well incorporated and smooth.
• DO AHEAD: Butter mixture can be prepared up to 4 days in advance. Allow to come to room temperature before cooking the steak. NOTE: You will have extra butter...perfect for more steaks, hamburgers, chicken, eggs, and more.
• Preheat oven to 350°. Preheat a grill pan over medium-high heat. Season steaks with a 5-finger pinch of salt on all sides. Sear until steaks are well browned and beginning to char around edges, about 5 minutes. Flip and repeat on the other side. Transfer to oven and cook until an instant-read thermometer inserted into thickest part of steaks registers 120° for medium-rare. Transfer steaks to a cutting board to rest and tent with foil. Meanwhile, drizzle bread with olive oil on both sides and grill until golden brown on both sides. (The grilled bread also tastes great with basil butter!)
• Slice tomatoes and arrange on a platter. Sprinkle lightly with salt. Arrange sliced steak on top of tomatoes. Spread steak generously with basil butter and serve with grilled bread.
• Heirloom tomatoes and the herb butter pair perfectly with the rich and full-bodied Cabernet Sauvignon from Tom Gore Vineyards.

GRILLED RIB EYE STEAKS

Steps:

• Let steaks stand at room temperature 15 to 20 minutes. Rub steaks evenly with steak seasoning (I use McCormick Grill Mates Montreal Steak Seasoning).
• Grill, covered with grill lid, over medium heat (300 to 350) for 2 1/2 minutes. Using tongs, turn each steak at a 60-degree angle, and grill 2 1/2 minutes more. Flip steaks, and grill 2 1/2 minutes. Turn steaks at a 60-degree angle, and grill 2 1/2 more minutes (medium-rare) or to desired degree of doneness.
• Remove steaks from grill, and brush evenly with butter. Let stand 5 minutes.
• (If you want rare steaks, adjust the time to 2 minutes in the above directions; for medium doneness, grill 4 minutes each turn; and for medium-well, allow about 5 minutes each turn).

GRILLED RIB EYE STEAKS

Steps:

• In a large resealable plastic bag, combine the first 7 ingredients.
• Add the steaks.
• Seal the bag and turn to coat; refrigerate for 8 hours or overnight.
• Drain and discard marinade.
• Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or desired doneness.