BBQ Grilled Beef Rib Eye Recipe
Both professional chefs and home cooks love this steak cut. Rib-eye steaks are delicious, juicy, and tender with the ideal proportion of fat. A steak gains a ton of moisture and flavour from this fat, which is referred to as marbling. This makes rib-eye one of the richest cuts of meat available. The rib-eye’s central eye often has a finer grain and a smoother texture. With its looser grain and higher fat content, the top cap of the rib-eye is a little crescent of tender meat that is so rich, buttery, and juicy that it might become your favourite ingredient in any dish.
I may earn a small commission at no cost to you from some of the links found on this blog. This does not influence my opinion or recommendations in any way.
Seasoning Ingredients:
- 1 tbsp. garlic, crushed
- 1 tsp. black pepper, cracked
- 1 tsp. flaky sea salt
- ½ tsp. smoked paprika, use good quality if you can
- 2 tbsp. olive oil
- 1 tsp. fresh thyme, chopped
Method:
- Pull your steak out a few hours before you’re ready to cook it. This will let the meat warm to room temperature, which will help it cook faster and evenly.
- 10 min before cooking mix all of the ingredients for the seasoning in a bowl. Using your hands coat each steak in the seasoning mix evenly.
- Cook on a preheated BBQ on the char-grill side until cooked to your liking. For rare to medium use a high heat, for well-done use a lower heat to prevent burning.
To Serve:
Rib-eye steak goes well with almost any side but especially well with potatoes. In summer homemade fries and coleslaw is a great option and in winter mashed or roasted potatoes with fresh roasted vegetables make for a great warming meal, as for sauces it is only limited by imagination and personal preference. Garlic butter is a simple way to enhance an already flavor-rich meat but almost any meat sauce will go great with this. We like to make a quick pan jus from the resting juices in our house, add a little corn flour and beef stock to the meat juice and whisk until combined.
Comments