Rib eye is hands-down my favorite steak and a great one for the grill. The marbling in a rib eye makes it juicy delicious and pretty hard to overcook – at least from a dried out point-of view. Personally, I think it is at it’s best when cooked to the rare-side of mid-rare, however, it is still juicy and delicious when cooked to medium plus. You’ll have to watch out for flare-ups – a small sacrifice for all that well-marbled flavor! If flare-ups do occur, simply move them over to a cooler part of the grill.
The sauce is going in the books as a go to for all things beef. It is too easy to make and tastes amazingly like Bearnaise without the worry of breaking or holding butter sauce. I’m imagining a steak and eggs breakfast maybe with some grilled asparagus….
- For sauce:
- ½ cup crème fraîche or sour cream
- ½ Dijon mustard - I use Maille
- Juice from 1 lemon
- 1½ tablespoons chopped tarragon
- Sea salt, to taste
- -
- For steaks:
- Rib eye steak(s), at least 1½ inches thick
- Sea salt
- Freshly ground black pepper
- For sauce: stir together all ingredients, Cover and refrigerate for an hour or longer for flavors meld. Remove from refrigerator at the same time you remove the steaks to come to room temp.
- For steak: Remove steaks from the refrigerator and let sit at room temperature for 45 to 60 minutes to take the chill off. Generously season with salt and pepper. Steaks this size can take ½- to ¾ teaspoon of salt per pound.
- Set up grill for direct high heat grilling with a cool zone to move the steak to if flare-ups occur… they will occur. Brush your grates clean and oil them before cooking.
- Lay the steaks on the grill at a 45 degree angle and cook for 4 to 5 minutes. Use tongs to rotate the steaks 90 degrees (think 10 and 2 on a clock) and cook for another 3 to 5 minutes for medium-rare. Like all things, the actual cooking times will depend on the actual temperature of your grill. Again using tongs (never a fork), flip and finish cooking to the desired temperature (125°F to 130°F for medium rare; 130°F to 135°F for medium; 135°F to 140°F for medium well. Carryover cooking will raise the temperature another 5 degrees). Total cooking time with be 7 to 10 minutes per side. Let the steak rest for 7 or 8 minutes before cutting into it.
Cheers and Happy Grilling!
~Jeff
Hi Jeff, love this. Would you like to share this with the other participants in Food on Friday over at Carole’s Chatter? I have a weekly link up party – each week there is a different ingredient or theme. The current theme is Beef!
You can see upcoming themes in one of the pages at the top of my home page. If you would like to join in the fun please schedule a reminder for each week. The collection starts at 7am Friday New Zealand time – which might be some time Thursday your time – I do find time zones quite confusing. Hope to see you soon. Cheers, Carole