Grilled Rib Eye Steak
It’s summer time and that means backyard entertaining, picnics, camping or just grilling for yourself!
Steak is probably the most common protein that’s grilled and for good reason – tasty results from the simple formula: fire + heat + meat = yum world.
There are many cuts but my favourite is the rib eye or rib steak.
This cut is liked by many because of the marbling/fat in the meat. Fat = flavour. I am sharing some basics. Let’s grill!
Grilled Rib Eye Steak
(serves 4)
4 rib eye steaks (ideally 1 1/4 to 1 1/2 inch thickness)
olive oil
1/2 cup sea salt or kosher salt
fresh ground pepper
- Take your steaks out of the fridge and rub olive oil on both sides of the steaks. Season both sides of steaks and allow 1 hour for steaks to come to room temperature.
- If using a gas grill, preheat (with lid down) to a temperature of 550-600F. If using a charcoal grill, light up a layer of charcoal. You’re ready to grill once the charcoal has turned white.
- Brush your grill grill surface well, wipe with an oil-soaked paper towel or spray grill surface with cooking spray.
- Place your steaks on the grill, cook 4-6 minutes a side for medium-rare (grill with lid open). Allow to rest 5 minutes before serving,
© 2020, Peter Minaki. All rights reserved.
Source: https://www.kalofagas.ca/2020/07/04/grilled-rib-eye-steak/
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Whistler Blowers, Insiders
Bingo!
Man. that looks good.
To really get into cooking beef, if you haven’t already seen it, check out Tony Bourdain’s No Reservations – Argentina.
Talk about a culture of cooking steaks over (or next to) a fire.
They really do it right down there, Anthony (RIP) does a fantastic job capturing the essence of how other countries do up their most popular foods, the episode about Argentina is one of my favorites.