Ribeyes Done Right:

Father’s Day was awesome! I always cook my Dad his favorite meal….Ribeye steak and thought I’d share. The Ribeye is the best cut of beef. It’s tender, flavorful, and only takes a few minutes of grill time for perfection.

4 16oz Angus Ribeye Steaks
4 oz Worcestershire Sauce
4 oz Soy Sauce
1 TBS Kosher Salt
1 TBS Freshly Cracked Black Pepper
1 TBS Granulated Garlic
4 TBS Unsalted Butter
3 Cloves of Fresh Garlic minced
1 Bunch of Fresh Parsley chopped fine

In a small bowl combine the Salt, Pepper, and Granulated Garlic. Mix the seasonings together and sprinkle over both sides of the steaks. Place the ribeyes in a baking dish and pour the Worcestershire and Soy over them. Place the steaks in the refrigerator for 1 hour turning them half way through.

Remove the steaks from the marinade and allow the excess to drip off. The steaks need to come to room temperature before placing them on the grill so let them sit on the counter for 20 minutes loosely covered.

In a small bowl combine the butter with the fresh garlic and parsley and set aside. Prepare a charcoal or gas grill for direct cooking over the highest heat setting. The trick to cooking a perfect steak is a hot fire. The temperature should be upwards of 450 degrees. Place the steaks on the grate and leave them alone for 2 minutes. Rotate the meat 45 degrees to get beautiful ,steak-house grill marks. Let them sear for another 2 minutes and flip. Cook for an additional two minutes, then rotate 45 degrees. Top each steak with 1 Tablespoon of the butter mixture, and sear for a final 2 minutes. Use a meat thermometer to check the internal temperature. It should be 125-130 degrees for a perfect medium rare steak. Allow the Ribeyes to rest for 5 minutes before serving.

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