The Pleasure of Grilling Rib Eye Steaks

By Richard Calvin Myers

Ask anyone you know about what he would like to eat on his next night off and for sure, you will hear one answer -steak. And ask any steak lover about what they think is the best steak and around 50% of them would tell you that it's none other than a grilled rib eye steak. Are you surprised? You shouldn't be because after a tiring week of working, every one of us craves for a delicious yet easy dinner. Especially in summer, there is nothing as fulfilling and as sumptuous as a beautiful rib eye steak grilled on hardwood fire. The habit of building a fire, the tempting aroma and the delightful flavor of grilled rib eye all contribute to the simple pleasure of the tradition of grilling rib eye steak.

If you have already had the experience of grilling rib eye steak on a live fire, for sure, you have already felt that pleasure mentioned above however, if you haven't, just read on and take advantage of the few guidelines that will help you get the delight of grilling rib eye steak as well as the great results you are looking for, for that sumptuous dinner anybody would want to have.

How to Have Succulent Grilled Rib Eye Steak:

Grilling rib eye steak is like grilling any other type of steak. You should begin with the quality of meat cut the right way. If you are able to do this, your grilled rib eye steak will certainly shine without the need for elaborated tenderizers or flavorings. How would you assess the quality of meat you will be using for your next grilling rib eye steak agenda? Remember that prime meat is superior, choice meat is just a runner up and select is third placer and you shall never choose "select" meat for a steak. The grading system of meat especially the rib eye is based on the amount of the visible fat that shows throughout the muscle tissue and this is called marbling. The meat for your grilled rib eye should be richly marbled and when this is the case, it gets higher grade because it is juicier, more flavorful and tenderer. This is because of the intramuscula fat that bastes and melts while grilling it. Also, because the fat in the meat insulates, marbling can provide the prevention of the meat being overcooked.

Planning on Grilling Rib Eye Steak? Try the recipe below:

Grilled Rib Eye Steak

Ingredients:

2 20 oz boneless rib eye steaks (about 1 ½ inches thick)
1 tbs. of fresh thyme leaves 2 tbs. of black pepper (freshly ground)
1 tbs. of extra-virgin olive oil 1 tbs. of course salt

Cooking Directions

1. Mix the thyme, olive oil, and black pepper in a dish and make sure to rub both sides of steak with an equal amount of the mixture. Set aside while preparing the grill.
2. Make sure that the fire is hot enough to cook the steak. Sprinkle a small amount of salt on the sides of the steak. Grill one side for 5 or 6 minutes and another side for 3 or 4 minutes.
3. Serve the steak on a serving platter. Have it rest for around a minute or two for the juice of the steak to settle.

Now that you know how to grill a rib eye steak perfectly and you've got one great recipe, you are set to have that sumptuous dinner brought to you by grilling rib eye steak.

Inside The Grilling Coach you will find recipes, techniques and videos for cooking great steaks, ribs, chicken, vegetables, and much much more. Visit us at: http://www.TheGrillingCoach.com

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Steak Recipe - The Backyard Grill - An American Experience

By Lee Griffith

Hey folks, it’s time to fire up that grill! One of the most common activities in American recreation is grilling that nice, big, juicy steak in the backyard. Here is my favorite steak recipe, along with a great grilled side to accompany it:

Griff’s American Grilled Black Pepper & Garlic Steak

Ingredients:

4 lbs. (approximate) thick cut rib eye steak (four steaks)

2&2/3 cups Italian dressing (cheap is good!)

8 tbsp. butter

4 large cloves minced garlic

2 tbsp. freshly ground black pepper (or more, if you love black pepper!)

Instructions:

Marinate the steak in the Italian dressing for at least 1/2 hour. In a small pan, melt the butter and add the garlic, heating slowly until the garlic is golden brown. Place steaks on hot grill (preferably a charcoal grill), sprinkling half of the pepper on steaks. When the first side is done, turn the steaks over and sprinkle the rest of pepper on steaks. With a spoon, pour the butter and garlic mixture over the top of steaks while they are still on grill.

Griff’s American Grilled Potato & Pepper Pouches

Ingredients:

3 cups unpeeled, sliced potatoes

2/3 cup green bell pepper (with membrane & seeds removed), diced

2/3 red bell pepper (with membrane & seeds removed), diced

2/3 orange bell pepper (with membrane & seeds removed), diced

2/3 cup onion, cut in long, diced

2 tbsp. jalapeno pepper (with membrane & seeds removed), finely chopped

2 large cloves minced garlic

1 tsp. Lawry’s® seasoned pepper (or just black pepper)

1/2 tsp. salt

4 tbsp. butter

Instructions:

Combine everything except the butter in a large mixing bowl—really mix everything well. Cut 4 18” x 12” sheets of aluminum foil. Lay the foil flat (dull side up) and put 1/4 of the mixture on each sheet in a mound that is at the center of one end of the foil. Make sure there is space between the mound and all of the edges of the foil. Put 1 tablespoon of butter on the top of each mound. Fold the other end of the foil over the top of the mound and fold the side edges up over the top so that when you are done you have four neat pouches. Put the pouches (butter on top) on a very hot grill for about ten minutes, then flip over and grill another 10 minutes, or until potatoes are tender. Take off grill and allow to stand a few minutes, then empty each pouch on four dinner plates.

Copyright © 2007 Lee Griffith. All rights reserved.

ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email.

To receive, simply click on http://optin2.griffsrecipes.com

Check out "Griff's Recipe Report" at http://GriffsRecipeReport.com

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What's for Dinner? Steak Wet Burritos

by Shannon (Shivering) W.

To save a little time, I used taco seasoning mix from Sam's Club for the steaks. You could also use a good canned red enchilada sauce for the top but I always make my own. The sauce I used can be found here: http://www.gather.com/viewArticle.jsp?articleId=281474976928548

Any measurements are approximate.

2 large beef steaks, well trimmed
1/4 cup taco seasoning mix
1/2-1 cup beef broth
chopped onion

Combine ingredients and slow cook on high for three to four hours, or til meat is very tender. Remove from slow cooker and shred. Reserve any juices for another meal.





burrito-sized flour tortillas
1 cup Mexican rice
Mexican blend cheese, divided
1 recipe red Mexican sauce

Preheat oven to 350°.

Add about 1 cup each shredded beef and rice to each tortilla. Sprinkle generously with cheese.






Fold sides and roll up. Place in 9 x 13 pan.

Pour sauce over the top. Sprinkle generously with cheese.








Bake til hot and bubbling.

Served with sour cream and homemade salsa.

Awesome! One of my favorite meals.

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Networking Together
Finding ways to network with others!

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