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grilled rib eye steak

Steak comes in cuts that come from the loin of the cow and are usually served in one big piece, and those that come from the flank, plate and sirloin, and are sliced before or after cooking.

loin:  Porterhouse, rib eye, T-bone and filet mignon

flank, plate, sirloin:  hanger, flank, tri tip and skirt

Loin cuts of meat are good for grilling.  You need very little flavoring on the meat because they are full of flavor, and often very tender.  Flank, plate and sirloin cuts often require more seasoning and can be tougher because they are from parts of the cow that have more muscle such as the belly and the legs.

Rib eye steak is one of the more tasty cuts of beef with either bone-in or out.  For this recipe you can use either.  The meat is also one of the more expensive types and requires very little seasoning, salt and pepper is just perfect.  However for this recipe a good Chimichurri sauce is great.

grilled rib eye steak

Steak comes in cuts that come from the loin of the cow and are usually served in one big piece, and those that come from the flank, plate and sirloin, and are sliced before or after cooking.

loin:  Porterhouse, rib eye, T-bone and filet mignon

flank, plate, sirloin:  hanger, flank, tri tip and skirt

Loin cuts of meat are good for grilling.  You need very little flavoring on the meat because they are full of flavor, and often very tender.  Flank, plate and sirloin cuts often require more seasoning and can be tougher because they are from parts of the cow that have more muscle such as the belly and the legs.

Rib eye steak is one of the more tasty cuts of beef with either bone-in or out.  For this recipe you can use either.  The meat is also one of the more expensive types and requires very little seasoning, salt and pepper is just perfect.  However for this recipe a good Chimichurri sauce is great.

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Ingredients

Recipe serves: 4
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thoughts&stories

  • Rare: 130 F
  • Medium rare: 135 F
  • For medium: 145 F
  • Medium well: 150 F
  • Well done: 160 F

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grilled rib eye steak
  • time
    20 minutes
  • serves
    4
  • skill level
    Easy

Ingredients

Directions

1
Done

Prepare a grill for direct cooking over medium-high heat, 400°F [200°C].

2
Done

Rub each steak with oil, and sprinkle salt and pepper generously over each side.
Slice the steaks against the grain. Place the potatoes and sliced steak on a platter. Drizzle a spoonful of the gremolata over each sweet potato and serve, passing the remaining gremolata at the table.

3
Done

Place the steaks on the grill and cook until the internal temperature of the steak reaches 130°F [55°C] for medium-rare, 4 to 5 minutes per side.

4
Done

Remove the steaks from the grill, and let rest for 10 minutes.