RIB EYE STEAK MARINADES FOR GRILLING RECIPES

Steps:

• In a heated skillet, drop in a tablespoon of butter. Making sure not to burn the butter.
• Season with salt and pepper and sear the eye of round steaks in your skillet. Moving the steaks unnecessarily will make it tough and rubbery.
• Sear the edges of your steak until a crisp, golden brown outer layer forms. Or you can do the finger test to check if it is medium-rare.
• Now, drop in another tablespoon of butter to your skillet.
• Throw in a few sprigs of fresh rosemary and 2 cloves of crushed garlic. The rosemary-garlic infused butter will add a great depth of flavor to your steak. Remove the steak from the skillet and set aside.
• Make a simple gravy from pan drippings with this simple recipe. In the same skillet add your beef broth, onion powder, and paprika.
• Add the balsamic vinegar, cook for 2 to 3 minutes or until it comes to a boil.
• Turn the heat to medium-high and mix the cornstarch (or flour) to your gravy and bring to a boil.
• Drizzle over your seared medium-rare eye of round steak and dig in! This decadent slice of heaven is sure to leave you craving for more.

Steps:

• Prepare the barbecue for direct cooking over high heat (250°C to 290°C). For best results, have an indirect cooking zone set up on one area of your cooking grill for Step 6.
• Lightly coat the steaks with olive oil and generously season with salt and pepper.
• Brush the cooking grills clean. Open the lid and place the steaks on the cooking grill over direct high heat. Using the back of your tongs, gently press down on the steaks to ensure good contact with the grill. Close the lid and cook for 90 seconds.
• Open the lid and rotate the steaks 90 degrees. Again, using the back of your tongs, gently press down on the steaks. Close the lid and cook for a further 90 seconds. Open the lid and turn the steaks over. Again, using the back of your tongs, gently press down on the steaks. Close the lid and cook for a further 90 seconds.
• Open the lid and rotate the steaks 90 degrees. Again, using the back of your tongs, gently press down on the steaks. Close the lid and cook for a further 90 seconds. The steaks are now seared.
• Move the steaks to an indirect area of the cooking grill to finish roasting through over indirect medium heat (190°C to 230°C), adjusting the temperature of your barbecue if needed. Roast the steaks over indirect medium heat for 10 minutes or until they are cooked to your liking. (If using a Weber Q barbecue, add a convection tray and trivet to the barbecue to create indirect heat)
• Once the steaks have cooked, remove from the barbecue and leave to rest for 5 minutes before slicing.