Grilled, Rib Eye Steaks
As much as I hate to admit it, I've actually got 2 favorite ways of doing steak. The recipe for the Sirloin Steak is one using Butt Kickin' Blacken. This one, without the blacken, lets the flavor of the steak shine through. Don't forget to purchase extra thick steaks, if you'll be cooking them on the grill. And, look at the picture of the raw Ribeye to see what the 7 - 10 bone steak should look like. This will definitely be a tender steak.
1. When choosing rib eye steaks, look for the ones that look like the picture. These are from the #4 - #7 rib and seems to be the most tender. Look at these 2 steaks closely and you'll be able to see the marbling. The one on the left has better marbling (the little traces of fat within the main body of the meat), than the one on the right. The one on the left will be more tender. Click on the Picture for a larger view.
2. I prefer to taste the flavor of the meat when I cook a steak, so I just like salt and pepper on it. But, feel free to add some Butt Kickin' Blacken, Chipotle, Garlic Powder, Etc. Place the steaks in a pan, and pour some vegetable oil on top of each one. Add plenty of Kosher Salt and Pepper. Don't be afraid to use a lot because the heat of the grill will burn most of it off. This picture shows the amount I usually put on the meat.
3. After you've added the spices, rub in real good. Then do the same thing to the other side of the meat.
4. Depending on how hot your grill is, and the thickness of your steaks, it will take from 10 to 20 minutes to cook them. In order to get both sides evenly cooked, be sure to flip it a little sooner than you might think you should. If you're cooking real thick steaks like I did this time, you probably need to put the lid on after you flip them. This will help the insides cook without burning the second side.
5. If you were cooking 100+ steaks a day, you would easily be able to tell how well done, or rare, as steak is by the feel of it. Since I don't work at a steak house, I go for the instant read meat thermometer. I like rib eye steaks medium rare, so you want to take them off at 120 - 125 degrees. Click on the Picture for a larger view.
When cooking a Sirloin, I cook it only to 110 degrees, because it's GREAT rare. When testing the temperature, lift the meat up and insert the thermometer through the side of the meat into the center. If you were to stick into the top of this thin a piece, you'd never be sure you've gotten the sensor into the center, and the reading might be off.
6. Let the steak rest (covered) for about 10 minutes to allow the juices to redistribute, and serve with a good steakhouse side like "Steak House Shrooms". And don't spoil a great piece of meat by using a sauce. It doesn't need it, and you'll lose that great grilled taste.
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