Moving from theory to practice, here is a recipe for grilled rib eyes Ilya and I cooked the other day. I was prepping the steaks and the sides and he was in charge of grilling.
You will need:
- 2 rib eye steaks (we had Choice from QFC)
- 3 garlic cloves, minced or pressed through a garlic press
- ½ tsp ancho chile powder
- ½ tsp paprika
- 4 Tbsp olive oil
- 2 Tbsp lemon juice
- Salt and black pepper, to taste
- Fresh rosemary, leaves finely coarsely chopped
Combine all the ingredients for the marinade. Punch both sides of each steak with a needle meat tenderizer a few times, if you have one. This will let the marinade to penetrate better and deeper into the steaks.
Pour the marinade over the steaks, making sure they coated evenly all over. Refrigerate for a couple of hours or more.
Preheat the grill. Before putting the steaks on a rack, scrape off the marinade or the garlic and rosemary will burn and give the steaks bitter flavor.
Check the doneness with a thermometer or using the “thumb test” described in the previous post. Let the steaks rest for 5-7 minutes before cutting into.
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