Delicious grilled main for a summertime BBQ, seasoned with fresh herbs, salt and pepper.
Directions for: Grilled S and P Crusted Rib Eye
Ingredients
cup olive oil
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh thyme, chopped
2 tsp kosher salt, plus more for marinating
1 tsp freshly ground black pepper, plus more for marinating
⅛ tsp red pepper flakes
5 cloves garlic, finely chopped
2 1 lb. rib eye steaks, (1 1/2 - inches thick)
Directions
1. Pour the olive oil in a large plastic resealable bag and add in the rosemary, thyme, pinch salt, pinch pepper, red pepper flakes and garlic. Add the steak to the bag and flip so the steaks are coated with the marinade. Marinate for 2 hours in the refrigerator.
2. Heat one side of the grill to medium-high heat and the other side of the grill to medium-low heat. Let the steaks come up to room temperature for 30 minutes before grilling.
3. Let the excess marinade drip off the steaks and sprinkle the steaks generously on both sides with the salt and pepper. Place the steaks on the hotter side of the grill and sear on each side until nicely browned, about 3 minutes per side. Move the steaks to the cooler side of the grill and continue cooking until a meat thermometer reaches 120 degrees F, another 3 minutes per side. Let the steak rest for 10 minutes, the temperature will rise to 125 degrees, for medium rare. If you prefer a medium steak, cook until the temperature reaches 130 degrees, and after resting it should rise to 135 degrees.
4. Slice and serve the steaks.
See more: Beef, Dinner