Grilled Texas Rib Eye
Recipe from
Food & Wine
Most American cooks buy beautifully marbled rib eye steaks without the bone, but Tim Love opts for the heftier bone-in variety. To help keep the steaks extra-juicy, he sears them on the grill, then lets them rest before he finishes cooking.
Servings:
10
Prep Time:
35 mins
Total Time:
1 hr
Ingredients
-
3 1 1/2-poundbone-in rib eye steaks, at room temperature (about 1 inch thick)see savings
-
Canola oilsee savings
-
Kosher salt and coarsely ground black peppersee savings
Directions
1.
Light a grill and heat, covered, until hot. Brush the steaks with oil and season with salt and with pepper. Grill the steaks over high heat for 1 1/2 minutes on each side. Transfer the steaks to a carving board and let rest for 10 or up to 30 minutes.
2.
Return the steaks to the hot grill, cover and cook for 4 to 6 minutes, turning once; the steaks are done when an instant-read thermometer inserted in the center of the meat registers 130 degrees for rare or 135 degrees for medium-rare. Return the steaks to the carving board and let rest for 10 minutes. Thinly slice the steaks across the grain and serve.
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