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

Article Source: http://EzineArticles.com/?expert=Richard_Calvin_Myers
http://EzineArticles.com/?The-Pleasure-of-Grilling-Rib-Eye-Steaks&id=1262311

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

Article Source: http://EzineArticles.com/?expert=Lee_Griffith
http://EzineArticles.com/?Steak-Recipe---The-Backyard-Grill---An-American-Experience&id=516852

Steak Recipes

By Max Bellamy

Steaks are the easiest to prepare among all the meats. Tender steaks like the sirloin and the T-bone (filet mignon is the tenderest but it is very expensive and not easily available in the markets) are usually grilled. Most recipes differ in the marinade that is to be applied to the steak. Marinades use wine, lemon juice, soy sauce, tomato juice, etc; or even fruits like papaya and pineapple. Steaks are marinated for 6 to 24 hours, depending on the recipe and then placed on the grill. A charcoal grill is the best bet to get the restaurant-like flavor. Based on the tenderness of the steak, they are turned twice or thrice to get the desired level of doneness. Steaks should not be disturbed when they are grilling, as this does not allow the crust to form on their sides. Also they should not be poked with forks as this would allow the juices to run out of the steak.

Among the best known recipes of steak preparation is the Bæuf au Poivre, literally meaning ‘Beef with Peppercorn’, a traditional French recipe. This is an exotic dish, which uses only the prime cuts of the filet mignon. Beef steaks from the tenderloin (four of them of about 1” thickness should serve four people) are first sprinkled with salt like kosher. Then peppercorns are crushed and patted onto both sides of the steak. Steaks readied in such a manner are then placed on a 12” skillet pan over a medium fire. They are cooked for 8 to 10 minutes on one side, without disturbing. Then they are turned over. Desired doneness is checked with a meat thermometer or just by touching if the person is experienced. Then mustard and Cognac is added to the skillet and further cooked for about 30 seconds. Each filet is then cut in four slices and served with Dijon sauce.

Almost all countries have their own traditional steak recipes. Asian recipes with porterhouse steaks are spicier, using a lot of soy sauce and peppers; cooked in the rotisserie style. They specialize in various types of kebabs. The Irish blend steak and bacon together with raisins to make a spicy-sweet recipe called the Steak and Guinness Pie. As in most other dishes, the Swiss use salsa in their steaks and serve it with mushroom soup. But the best and the most exotic dishes come from La France. The French have experimented and mastered several gourmet dishes. Despite there being several hundreds of steak recipes all over the world, Americans specialize in the humble grilled steak, which is just as flavorful as any of the other high-brow names going around. Steak provides detailed information about steak, flank steak, grilling steak and more. Steak is affiliated with Disposable Chef Hats.

Article Source: http://EzineArticles.com/?expert=Max_Bellamy http://EzineArticles.com/?Steak-Recipes&id=129889

---

Royalty-Free Photos
Find quality Royalty-Free Photos
at Paragon Grafix.com

Watch a presentation of Amy and Lonnie's Home Based Business at Create My Success!

---