RECIPES FOR GRILLED RIBEYE STEAKS RECIPES

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GRILLED MARINATED RIBEYES RECIPE: HOW TO MAKE IT



Grilled Marinated Ribeyes Recipe: How to Make It image

These juicy steaks are a favorite meal of ours when we go camping. Let them sit in tangy, barbecue-inspired marinade overnight and you've got a rich and hearty dinner ready to grill up the next day. —Louise Graybiel, Toronto, Ontario

Provided by Taste of Home

Categories     Dinner

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 10

1/2 cup barbecue sauce
3 tablespoons Worcestershire sauce
3 tablespoons olive oil
2 tablespoons steak sauce
1 tablespoon red wine vinegar
1 tablespoon reduced-sodium soy sauce
2 teaspoons steak seasoning
1 teaspoon hot pepper sauce
1 garlic clove, minced
4 beef ribeye steaks (8 ounces each)

Steps:

  • In a large resealable plastic bag, mix first nine ingredients. Add steaks; seal bag and turn to coat. Refrigerate 4 hours or overnight., Drain steaks, discarding marinade. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 5-7 minutes per side.
    Freeze option: Freeze steaks with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain beef, discarding marinade. Grill as directed.

Nutrition Facts : Calories 570 calories, FatContent 40g fat (15g saturated fat), CholesterolContent 134mg cholesterol, SodiumContent 592mg sodium, CarbohydrateContent 8g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 40g protein.

PERFECTLY GRILLED STEAK RECIPE | BOBBY FLAY | FOOD NETWORK



Perfectly Grilled Steak Recipe | Bobby Flay | Food Network image

Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.

Provided by Bobby Flay

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 3

4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
  • Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
  • Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

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