Superior Gourmet #1 Ribeye Steaks

Ribeyes on the Grill - 500x700

Superior Gourmet #1 Ribeye Steaks

Jeff Baygents
When you want to have an elegant, gourmet steak for a special occasion, this will be the absolute solution. The greatest thing about this recipe is that every single person who has tasted it, absolutely loved it and said they've never had such a wonderful flavor in a steak before.
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Prep 10 mins
Cook 20 mins
Marinade Minimum Wait Time 2 hrs
Total Time 2 hrs 30 mins
Servings 2 servings
Calories 859kcal

Ingredients
 

Steaks

  • 1.5 lbs. Ribeye Steak Better if you can get about ¾ or 1-inch thick.

Marinade

Instructions
 

  • With the meat, cut it, if needed, into two steaks.
    Cut some deep (halfway down), long slits about every inch spaced apart. Each starts and ends about ½-inch from the edge. Place the meat into a bowl or plastic bag.
  • Pour the marinade over the meat. Seal it well and place it in the refrigerator. Let it set for a 2-12 hours.

Optiona 1: Cooking on the Grill

  • Drain all the steaks' marinade from the bowl or bag.
    Prepare a hot grill. Place the meat on direct heat initially for about 1-3 minutes, avoiding excessive charring. Flip it over, remaining on direct heat for another 1-3 minutes.
    Check internal temp of the meat. If it needs further cooking, position the steaks to indirect heat and close the grill cover. When at your desired temp/doneness, remove and let them set for at least about 5-10 minutes before cutting into them. The meat will have a darker appearance than normal.

Option 2: Cooking on the Stovetop

  • Discard the marinade and place the steaks in a medium-high heat skillet to sear one side for about 1-3 minutes, managing it to avoid burning. If needed, add a little oil. Flip meat over and repeat for the other side for about 1-3 minutes. Then, reduce the heat to medium low.
    Check the internal temp of the meat. When at your desired temp, remove the steaks to set for about 5-10 minutes before cutting into them.
    The meat will have a darker appearance than normal, due to the marinade, and that is to be expected.

Nutrition

Calories: 859kcal | Carbohydrates: 12g | Protein: 70g | Fat: 60g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 854mg | Potassium: 1031mg | Fiber: 1g | Sugar: 8g | Vitamin A: 504IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 7mg

Reference

DarnGoodRecipes.com™

About This Steak Recipe

You will thoroughly enjoy all the phases of this marinated ribeye steak recipe. The marinade is easy to make. And, because of the unique meat preparations, it can marinate in as little as 2 hours. The cooking process is covered for either on the grill or on the stovetop. Visit the All Recipes section often for the latest new recipes.

This particular recipe has been perfected over a multi-year period. Frequent questions are answered via the preparation and cooking instructions such as:

  • Do you grill them on direct heat or indirect heat?
  • Do you cover the grill or leave the top open?
  • Can it be cooked on the stove?
  • Can I store them in the freezer and cook them in the future?

Marinated Ribeye Steak Storage

You can store the marinated ribeye steaks in the fridge but no longer than 2 days. For saving time in the distant future, you can also prepare to freeze them. Prepare the usual ribeye steaks (cut with slits) and add the marinade into individual sandwich bags. Then, place those baggies into a larger sealable food storage bag and toss in the freezer. This way you can do a bunch of them and remove them individually, as needed. You don’t even have to wait for them to marinade! Generally, you won’t want to leave them longer than about 3 months in the freezer.

Future Usage from the Freezer

After frozen, when ready to use these marinated ribeye steaks, you can pull the amount of individually bagged steaks from the freezer into the fridge the night before. Be sure you put them in a bowl because the marinade will thaw and might leak out. Or, you can use your defroster cycle on the microwave. If using the microwave defrost option, start with keying in just 75% of the meat weight. Also, as you don’t want the marinade leaking out, put them in a microwavable bowl and slightly open each sandwich bag.

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