Beef

by David Olson

0

Grilled Rosemary & Honey Frenched Ribeye Steaks

Ingredients:

– 2 Omaha Steaks Private Reserve Bone-in Frenched Ribeye Steaks
– ½ cup 2:1 mixture of kosher salt & corn starch
– Olive oil
– 2-3 rosemary sprigs, leaves minced, stems discarded
– 2-3 cloves garlic, minced
– 2 teaspoons honey
– ½ teaspoon cayenne powder
– Kosher salt and fresh ground peppercorn, to taste
– Unsalted butter, room temperature

Directions:

1. Pat steaks entirely dry with paper towel, removing any surface moisture. Using a mixture of 2:1 Salt:Corn Starch, coat the entire steak. Lay meat over a wire rack, then place uncovered in the freezer for 35 minutes.

Ribeye Private Reserve Frenched

Private Reserve Bone-in Frenched Ribeye

2. Meanwhile, preheat grill to hot using 2-zone method (see notes section below).

3. Prepare marinade of oil, rosemary, garlic, honey, cayenne & peppercorn.

4. Remove steak from freezer, massage meat with liberal degree of marinade & place immediately upon the hottest grates of direct heat zone. Yes – your steak is still “par frozen.” Sear exterior of the steak 4-6 minutes per side & 1-2 minutes on the ends, with the grill lid open.

5. Move steaks over to the cooler, indirect heat zone. Basting with butter & turning intermittently, roast the steaks, with grill lid closed, until they are within 5 degrees of desired internal temperature (see temperature guide in notes section below).

6. Remove the steaks from the grill, season additionally to taste, tent with foil, & rest 5-10 minutes allowing the juices to redistribute within the steak. Serve. Devour. Enjoy. Cheers!

Notes:

Creating a 2-zone grill surface:
1-burner grill – Leverage warming shelf, lined with tin foil, to remove the meat from direct contact with the grill grates.
2-burner grill – Heat right side to hot and leave the left side off.
3-burner grill – Heat far right side to hot, the middle to low-medium and the left side off.
4-burner grill – Heat two right zones to high and leave the two left zones off.

Red Meat – Internal Temperature Guide: Medium Rare: 130-135 degrees. Medium: 140-145 degrees. Medium Well: 150-155 degrees. Well: 160 degrees or higher.

David-Olson-Rosemary-and-Honey-Encrusted-Bone-in-Ribeye

 






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About the Author

Hello, I'm David from ABachelorAndHisGrill.com. I’m madly in love with creating amazing food, tossing back a fantastic chilled beverage (or 2), laughing loudly, & traveling the Globe in search of epic adventure!



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