RIBEYE TEMPERATURE GRILL RECIPES
CLASSIC RIB EYE STEAKS | RED MEAT RECIPES | WEBER GRILLS
For anyone who grills—expert or novice—complete satisfaction comes when a stripped down, well-marbled, rib eye steak is grilled and served up juicy and tender.
Provided by Jamie Purviance
Categories Red Meat
Total Time 13 minutes
Prep Time 5 minutes
Cook Time 8 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Lightly brush both sides of the steaks with oil and season evenly with the salt and pepper. Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.
- Prepare the grill for direct cooking over medium-high heat (400º to 450ºF). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
- Brush the cooking grates clean. Grill the steaks over direct medium-high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare (125º to 130ºF), turning once (if flare-ups occur, move the steaks over indirect heat until the flames subside and add a minute or so to grilling time). Remove the steaks from the grill and let rest for a few minutes before serving.
Nutrition Facts : Calories calories
GRILLED RIBEYE ROAST - LOCAL HARVEST
This is definitely a “get to know your butcher” recipe, even if you are getting to know the men and women behind the counter at your local grocery store. There’s a nice trend back to butchers who know the cuts of meat and want to talk to you about what works, what’s nice today and more. Talk to them about the cuts in the case. Do you know ribeye doesn’t have to be “just” a steak? That it can be a beautiful, boneless roast (that’s what I asked for here). Mine is a small roast (topped out at 2 1/2 pounds and a bit), but the process is the same. You can tell the butcher exactly how big you want the roast, which end you want it cut from, etc. Next, I want you to forget about the oven for this roast. You are going to roast on the grill. The process is simple: heat the grill, turn off one area of the grill, place the roast there and close the lid—you will be cooking with indirect heat (if you use charcoal, rake the coals away from an area to get this indirect heat). I kept this recipe super simple, letting the meat shine. The summer heat doesn’t mean you have to stop enjoying roasts. You just have to stop using your oven.
Provided by Local Harvest
Total Time 95 minutes
Prep Time 5 minutes
Cook Time 90 minutes
Yield 6
Number Of Ingredients 6
Steps:
- Take the roast out of the refrigerator and set it on counter. Light grill. Set it to high to heat up. When fully hot, clean grill racks if necessary.
- While grill heats, rub both sides of roast with vinaigrette (use your own recipe or your favorite store-bought brand; I love Newman’s Own brand) and sprinkle both sides with salt and pepper, garlic powder, onion powder and smoked paprika.
- When grill is hot, place roast on hot rack and turn burner off below it. Close lid and let roast sear for 5 minutes. Turn roast, close lid and walk away. Check on roast, turning every 20 minutes or so. After about 1 hour, use thermometer to check temperature for desired degree of doneness. When roast is ready, remove from grill and let rest under foil and a dishtowel (foil first, towel second) for 5 minutes. Slice and serve. Each serving is about 3 ounces cooked.
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