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Grilled Rib-Eye

Source: Fine Cooking - Issue 33
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Active Time:  15 Minutes
Total Time:  20 Minutes
  Serves 4
One steak is more than enough for one hungry person. Set the table with sharp steak knives.
2 tablespoons freshly ground black pepper
1 tablespoon fresh thyme leaves
1 tablespoon extra-virgin olive oil
2 boneless rib eye steaks, about 20 oz. each (1-1/2 inches thick)
1 tablespoon coarse salt
Roquefort Butter, optional (see recipe)
Other necessary recipes:
Roquefort Butter
Grilled Rib-Eye Recipe at
In a small bowl or dish, combine the black pepper, thyme, and olive oil and rub equal amounts of the mixture on both sides of each steak. Set aside and prepare the grill.

When the fire is hot (you'll be able to hold your hand just above the grate for 1 second), sprinkle both sides of the steaks with the salt. Grill the steaks on one side for 5 to 6 minutes. If there are flare-ups, move them to another spot on the grill. Turn the steaks and finish cooking on the second side for 3 to 4 minutes. They should be rare to medium rare at this point.

Remove the steaks from the grill and transfer to a clean serving platter to rest for 3 or 4 minutes so the meat relaxes and the juices redistribute.

If you like, serve with a generous tablespoon of Roquefort Butter on each steak, letting the butter soften slightly on the cooked steak for a minute or two. At this point, the steak will have advanced half a degree to a perfect medium rare.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 513
Fat. Total: 28g
Fiber: 1g
Carbohydrates, Total: 2g
Sodium: 1558mg
% Cal. from Fat: 49%
Cholesterol: 168mg
Protein: 59g
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