2 roasted red peppers, drained and cut into thin strips (I used roasted whole sweet peppers.)
Combine all ingredients in a medium bowl and let sit at room temperature for 15 minutes before serving.
Whisk together the honey, chipotle puree, Dijon, oil and salt in a small bowl until combined. The glaze is much better if you let it sit for at least thirty minutes before using.
1. Heat your grill to high or preheat your broiler. Brush the steaks with oil and season liberally with salt and pepper on both sides.
If using the grill: Brush the steaks with oil and season liberally with salt and pepper on both sides. Place the steaks on the grill and grill until golden brown and slightly charred, 4-5 minutes. Turn the steaks over and continue grilling for 5-6 minutes longer for medium-rare doneness. During the last minute of cooking, liberally brush the top of the steaks with some of the chipotle-honey glaze. Remove from the grill and brush with more of the glaze. Let rest for 5 minutes before serving.
2. Top each steak with a large dollop of the roasted pepper relish. Garnish with cilantro sprigs.
This is totally a recipe I would repeat. I am not the biggest fan of rib-eye so I would select a different cut of meat. I was partial to the roasted pepper relish. It was absolutely delicious!!
Its time to fire up the grill, and what better to put on it than steak?
USDA Prime Steaks: USDA (United States Department of Agriculture) Prime is the superior grade with amazing tenderness, juiciness, flavor and fine texture. It has the highest degree of fat marbling and is derived from the younger beef. Thats why Prime is generally featured at the most exclusive upscale steakhouse restaurants. Source: USDA
METHOD: 1. Prepare charcoal grill. Toss mushrooms with a few tablespoons of canola oil and season with salt and pepper. Grill until golden brown and cooked through. Remove from grill and coarsely chop. Brush cut-side of radicchio with oil and season with salt and pepper. Grill, cut-side down until slightly charred. Remove from grill and chop. 2. Whisk together the vinegar, mustard, thyme and salt and pepper in a large bowl and slowly whisk in the olive oil. Add mushrooms and radicchio. Let sit at room temperature while you prepare the steaks. 3. Remove steaks from refrigerator 20 minutes before grilling. Brush steaks on both sides with canola oil and season with salt and pepper. Grill until charred on both sides and cooked to medium-rare doneness, about 4 minutes. Remove steaks to a cutting board, let rest 5 minutes before serving. Serve steaks top with some of the mushroom
METHOD: 1.Prepare a charcoal grill. 2. Combine parsley, oregano, garlic, paprika, vinegar and olive oil in a food processor and process until slightly smooth; season with salt and pepper. Let sit at room temperature. 3. Brush steaks on both side with canola oil and season with salt and pepper. Grill steak until charred on both sides and cooked to medium-rare doneness; about 4 minutes per side. Remove from the grill, let rest on a cutting board for 5 minutes before slicing into thin slices across the grain. Serve with sauce on side.
INGREDIENTS: Chipotle Honey Glaze 1/2 cup honey 1 tablespoon chipotle puree 1 tablespoon Dijon mustard 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup Bobby Flay Spice Rub for Beef & Pork 2 boneless ribeye steaks, 14 to 16 ounces each Canola oil Salt and freshly ground black pepper
If using the grill: Brush the steaks with oil and season liberally with salt and pepper on both sides. Place the steaks on the grill and grill until golden brown and slightly charred, 4-5 minutes. Turn the steaks over and continue grilling for 5-6 minutes longer for medium-rare doneness. During the last minute of cooking, liberally brush the top of the steaks with some of the chipotle-honey glaze. Remove from the grill and brush with more of the glaze. Let rest for 5 minutes before serving.
Whisk together the honey, chipotle puree, Dijon, oil and salt in a small bowl until combined. The glaze is much better if you let it sit for at least thirty minutes before using.
2. Top each steak with a large dollop of the roasted pepper relish. Garnish with cilantro sprigs.
Combine all ingredients in a medium bowl and let sit at room temperature for 15 minutes before serving.
1. Heat your grill to high or preheat your broiler. Brush the steaks with oil and season liberally with salt and pepper on both sides.
Bobby Flay’s Grilled Ribeye Steak | Grill It! with Bobby Flay | Food Network
FAQ
How long do you cook ribeye steaks on the grill?
What is the rule of 3 for grilling steaks?
What temperature do you grill steak on a gas grill?
How long do you cook a ribeye steak on a grill?
About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature. Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.
How do you cook a ribeye steak?
Arrange the steak slices on a platter so that the interior of the slices is facing up. Top each slice with some blue cheese. Pour the hot brown butter from the skillet over the steak. Serve immediately. Looking for Something Else?
How do you cook a steak on a grill?
Cover the grill and cook the steaks for 5 minutes for medium rare. Transfer the skillet to a trivet. Arrange the steak slices on a platter so that the interior of the slices is facing up. Top each slice with some blue cheese. Pour the hot brown butter from the skillet over the steak. Serve immediately.
Does Bobby Flay know his way around a steak?
Bobby Flay knows his way around a steak, and the famous chef’s tips will help you bring the most out of the next cut you sear or toss on the grill.