Rib-Eye Steaks
Rib-eye Steak
1 rib-eye steak
Salt and pepper
Accent
Garlic powder
Mesquite chips optional
Liquid smoke I don’t use Dales because of its high salt content.
Add salt, pepper, accent, and garlic powder to the steak on both sides.
Sprinkle liquid smoke on both sides and let the steak come to room temperature
while you heat up the grill.
Place woodchips in a bowl of water while grill heats up.
Place woodchips on the coals or if using a gas grill, wrap with tin foil and
poke holes in it. Place the foil on the grate and wait until it begins to smoke
to add the steaks.
Sear steak on each side cooking about a minute on each side. Then cook to
your liking. Remember medium rare is recommended, but some like it well done.
It’s up to you, but the more it cooks, the less tender it can be although I have
never had a rib-eye that wasn’t tender.
1 rib-eye steak
Salt and pepper
Accent
Garlic powder
Mesquite chips optional
Liquid smoke I don’t use Dales because of its high salt content.
Add salt, pepper, accent, and garlic powder to the steak on both sides.
Sprinkle liquid smoke on both sides and let the steak come to room temperature
while you heat up the grill.
Place woodchips in a bowl of water while grill heats up.
Place woodchips on the coals or if using a gas grill, wrap with tin foil and
poke holes in it. Place the foil on the grate and wait until it begins to smoke
to add the steaks.
Sear steak on each side cooking about a minute on each side. Then cook to
your liking. Remember medium rare is recommended, but some like it well done.
It’s up to you, but the more it cooks, the less tender it can be although I have
never had a rib-eye that wasn’t tender.
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