what is the best reciepe for ribeye steaks?

Answer 1

Try a combo of equal parts of worcestershire sauce and italian dressing, marinate the staeks no longer than 3 hours, grill turning only once, about 10 -12 minutes a side for med well, good luck

Answer 2

Rib eye is one of the most, if not the most, flavorful of steaks. It's all the fat marbling through that gives the flavor. Marinating is definitely out. These steaks don't need it. Here's how I do it. Slice a clove of garlic in half. Rub the garlic, cut side down, all over the steaks. Drizzle olive oil over steaks and gently rub in. Sprinkle with kosher salt and ground black pepper. Remember, as Emeril says, do all of the above on both sides because you want both sides to taste good, right? Now grill your steaks until desired doneness. My opinion, rib eyes are best when cooked medium rare. After removing from grill, place steaks on a platter and top each steak with a pat of butter. Let steaks sit 5 minutes for the butter to melt and the juices to be absorbed into the meat. Then just eat and enjoy.

Good luck and good eating.

Answer 3

ribeyes are a great cut of meat for grilling. First make sure your grilling surface is really clean. Then get it really hot. Then take some paper towels in and dip them into some oil. Take some tongs and rub the oil soaked towel on the grilling serface. Take your rib eyes out and srinkle some salt and pepper onto them. Sear one side turn and sear the other side. Tun and sear the fisrt side to create a cross hatch design. Test the done-ness by poking your finger into the steak. Rare is liek your cheek. Meduim is like the tip of your nose. Well done is like your forehead. After the meat is done let it rest 5 minutes for the juices to run through the meat.

Answer 4

Cucumber Ranch Steaks
Refreshing cucumber makes this steak irresistible.
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Prep: 10 minutes
Cook: 10 minutes
Servings: Serves 4
4 beef shoulder center steaks (Ranch Steak), cut 3/4 inch thick (about 5 oz. each)
1/2 cup finely chopped, seeded cucumber
1/4 cup prepared ranch dressing
1 Tbsp. garlic-pepper seasoning
1 small tomato, seeded, diced (optional)




Combine cucumber and dressing in small bowl. Set aside.
Press garlic-pepper seasoning evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered 9 to 11 minutes for medium rare to medium doneness, turning once.
Serve steaks with cucumber sauce. Garnish with tomato, if desired.

Answer 5

I think for any steak season with Kosher salt and fresh cracked pepper only. It brings out the true flavor. But if you really need a recipe I prefer steak au poivre. Push cracked peppercorns into the steak and sear on highest heat in cast iron skillet, 4 min each side for MedRare and set aside covered with foil to rest. deglaze the pan with cognac and add some heavy cream and 2 minced cloves of garlic, reduce by half, salt pepper to taste, pour over steaks and enjoy

Answer 6

Here's a real easy one, don't even need a grill:

Take a heavy skillet (like a cast iron skillet or one that is really heavy, thick bottomed)

Oil the bottom a bit (just a teaspoon of oil or so), rub it in bottom of pan

Sprinkle pan with coarse salt and freshly ground pepper

Heat pan very hot

Put steaks in, sear

(This is a smoky process, make sure you turn on your fan/vent on your stove!)

Sear both sides well

Turn down heat to medium, toss in a pat of butter and some Worcheshire sauce to season

finish cooking until your liking (I like mine so rare it still has a faint moo in it)

Answer 7

Very simple but traditional recipe keeps the juices in and doesn't overpower...First liberally apply coarse garlic salt with parsley then put about 4 pats real sweet cream butter on the tops. Grill on medium on aluminum foil with (SECRET) NO HOLES poked in it...it keaps the flame from evaporating the juices. Grill of course to your liking, and bon apetit!

Answer 8

You need a recipe for Rib Eye Steaks?

Grill them bad boys....

Answer 9

I love putting Cavender's Greek Seasoning on any of my steaks. It's also good on many other foods as well such as chicken and french fries. You can find it with the spices at the grocery store.

http://www.greekseasoning.com/