
Ribeye Steaks- Seared, Not Charred

Serving Size 1 steak
Servings 2
- Amount Per Serving
- Calories 720
- % Daily Value *
- Total Fat 54g84%
- Saturated Fat 17g85%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 146mg7%
- Potassium 0mg
- Total Carbohydrate 0g
- Dietary Fiber 0g
- Sugars 0g
- Protein 60g120%
- Vitamin A 0%
- Vitamin C 0%
- Calcium 0%
- Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Directions
Lightly oil steaks
Season with salt and crushed pepper and/or your favorite dry steak rub
Variation: Recently we have been "dry brining" which is when you use a heavy amount of rock salt and let the meat come to room temperature.
Pre-heat grill to MEDIUM/HIGH -GrillGrate target temperature is 450-650F at the grill. 400F-550F on a hood thermometer. Beyond that you will get charred sear marks.
Brush the GrillGrates during warm-up to get rid of extra debris.
Put ribeye on grill and lightly press down.
After 2 minutes, lift and turn steak laying on a new clean spot on your GrillGrates and lightly press down.
After another 2 minutes, flip steak to a clean spot and lightly press again.
Lift and turn steak and place on new clean spot and lightly press again after an additional 2 minutes.
One the third turn use a digital meat thermometer. Remove and Rest after meat center reaches 120F.
Came out great. The flair up control is as advertised.
No Directions???
Blane,
Great catch. We just switched our recipes over to the new site. The directions are now loaded!