Grilledribeye 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.

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.

BASIC GRILLED RIBEYE STEAK

Steps:

• Preheat the grill to high, feel free to start up your sear station/burner if you have one. In instances where your sear kit is over 1", get one side going at medium-high as a precaution.
• Give your steaks some love with a massage of olive oil and a liberal coating of salt and pepper.
• The olive oil will give you just enough fat that the reaction of heat, salt and pepper will yield a spectacular crust.
• Give your grill grates a cleaning, followed by lubricating them with a paper towel soaked in olive oil.
• Place the steaks on the hottest area of the grill, or the sear burner.
• Keep your tongs handy and watch for flare-ups as a result of the steaks' fat dripping down into heat.
• If you experience a lingering flare-up, one lasting more than a handful of seconds, use the tongs to move the steaks away from the flames until they die down, then return them to where they were.
• Continue grilling with the lid up for around 4-6 minutes.
• Turn the steaks over to their other side, keeping them in the same spot on your grill.
• Continue grilling with the lid up for around 4-6 minutes.
• Remove the steaks from the grill and give them 5 minutes for the juices to settle and cool a bit.
• Serve.

PERFECT GRILLED RIBEYE

Steps:

• Remove compound butter (See Note 3) from refrigerator to come to room temperature and slice into 1/2" pieces. Set aside.
• Gently massage the Montreal seasoning (See Note 2) over both sides of each rib eye steak (See Note 1) and let the meat dry marinate for at least 20 minutes. In the meantime start up the grill to 450°F to 500°F for a great sear.
• Take the seasoned steaks to the hot grill, cook for 3 to 4 minutes on each side for medium-rare, longer if desired (this is for 1-inch or thicker). See Note 4 for cooking times and temperature.
• Top with a slice of compound butter before removing from grill.
• Remove steaks and let rest for 5 to 10 minutes before slicing.

GRILLED RIBEYE STEAK

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!

GRILLED RIBEYE STEAK RECIPE

Steps:

• Remove Ribeye Steaks from the fridge and trim off any extra fat.
• Generously season all sides of the Ribeyes with salt and pepper.
• Set grill to medium heat. Once its preheated, grill both sides according to your doneness preference as measured by a meat thermometer (see Steak Temperature & Doneness Guide above).
• Let Ribeyes rest for 10-15 minutes before slicing in. Enjoy alongside your favorite side dishes.

HOW TO GRILL RIBEYE STEAK

Steps:

• Sprinkle the steak liberally kosher salt and freshly ground black pepper, making sure all sides of the steak are covered. Wrap in plastic wrap and place in the refrigerator for 12 hours or overnight.
• Remove the steak from the fridge and allow to come to room temperature before grilling.
• Bring a grill or charcoals to high heat and add the steak to the grates. Grill for about 10 minutes per side, rotating every few minutes to achieve grill marks. Move the steak to a cooler part of the grill (or if using gas turn off one side) and cook for 20-25 minutes or until the steak registers 135 degrees F for medium rare, turning occasionally as it cooks.
• Remove from the grill to a platter and slather with butter. Tent the steak with aluminum foil and let rest for 10 minutes. Slice and serve with sautéed mushrooms if desired.

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.

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 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.