Google: “A very special meal for special occasions or as an everyday surprise. Ribeye steaks contain great marbling which makes them one the most delicious steaks to grill. A little bigger than a filet but in the same class as one of the top steaks available.”
I admit that this is my favourite steak to BBQ and to eat. Rib eye charm offers a combination of softness and huge, beefy flavour that you won’t often find in other cuts of beef. Though it can be expensive to buy. Well, my brother in law bought it and we decided to try BBQ on his new Weber BBQ in Dubai. While he went to get the rib eye steaks, I browse what flavour to add and found that it “has to be cooked in high heat on gas grill.”
I am experimenting with dried spices and trying balsamic cream that caught my eyes and it sure did create perfection combination. It’s delicious and comforting meal. Let’s get BBQ going this, Winter!!!
4 rib-eye steaks
Rib eye Rub:
1 Tsp chili powder
1 Tsp cayenne pepper
1 Tsp dried thyme
1 Tsp dried rosemary
1 Tbs Bharat spice powder
1 Tsp oregano powder
4 Tbs oil (OPT)
balsamic cream (bought, bottle)
ground black pepper
salt to taste
4 medium carrots, cut bite size
4 medium potatoes, cut into bite size
1/2 butternut pumpkin, cut into bite size
2 packets rockets
In a small bowl, combine all ingredients of rib eye rub, to taste. Adjust the ratio of spices to your preference. Preheat oven 200 degrees C.
Place rib-eye steaks on a large deep tray and rub on all sides with salt. Leave the salt on steaks for 45 minutes. Then brush the rib eye rub on to steak both sides. Let it marinade for 1 hour. Reserved the rub; heat in microwave to make it as a sauce.
Prepare your vegetables: cut into bite size then put in deep tray, season with salt pepper and toss with olive oil. Bake in oven for 1 hour. In between time, toss and stir around. Reduce temperature to 180 if vegetables are browning too quickly. Some oven varies in heat.
Preheat a BBQ grill to high heat.
After 1 hour marinade transfer steaks to the hot grill and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks, cover them with foil and let rest for 5 to 7 minutes before serving. This gives all those wonderful juices time to return to the meat, giving you a tender and juicy steak. Slice it to bite size and served with roasted vegetables and rockets. Squirt some balsamic cream on steaks. Enjoy!!!
Note: You can use Porterhouse, T-Bone and Strip steaks. BBQ has to be high heat. Google: “You should always start with a clean grill and coat the grill by pouring cooking oil on a folded paper towel, oiling the grate using long-handled tongs to hold the paper oiled paper towels.”
“Indirect heat is a barbecue cooking technique in which the food is placed to the side of or above the heat source instead of directly over the flame. This is easily accomplished by keeping the charcoal to one side of your grill, or in the case of gas burners half on and half off. And NEVER EVER CUT THE STEAK to see if it is done. Always use tongs to turn your steak.”
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