We are total beef eaters around here and nothing beats a Medium Rare Grilled Rib Eye in my opinion.
Here is what you need:
1-1/2 - 2 Pounds Rib Eye steaks, I buy mine at Costco or Bel Air and they are Huge
2-3 Tbs. Michelle's Grilling Rub
2 Tbs. Butter
Remove steaks from the refrigerator at least 30 - 60 minutes before grilling to take the chill off. Meat cooks much more evenly when not ice cold.
Notice the before and after - see how the spices really sink in :)
Preheat the BBQ to 350 - 375. I use mine at 375 degrees.
Place the steaks on the grill and close the lid - Do not move the steaks for at least 5 - 7 minutes (unless the sugar in the rub catches on fire (it happens).
Flip the steaks only once during the grilling process. Grill on the second side 5-7 minutes or until done to your liking. My kids and I like medium rare, my husband like medium well.
Place 1/2 - 1 Tablespoon of butter on each piece and remove to a plate to sit for 10 minutes before cutting. This will redistribute the juices and you won't have a dry steak.
DO NOT CUT THE STEAK IN HALF TO SEE IF IT'S DONE! Test with a thermometer if you don't know what it's supposed to feel like when pressed with a finger.
Slice and serve, or cut in half, or serve whole - preferably with a baked potato :)
Beef Temperatures via All-Clad Thermometer
145 F - Medium Rare
160 F - Medium
170 F - Well Done
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