Grilled Rib-eye Steaks

Name: Grilled Rib-eye Steaks
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps butter, softened; 6 (1-inch-thick) boneless rib-eye steaks; 3 teaspoons steak seasoning

Grilled Rib-eye Steaks might be just the main course you are searching for. This gluten free, primal, and fodmap friendly recipe serves 6. One portion of this dish contains around 46g of protein, 38g of fat, and a total of 523 calories. From preparation to the plate, this recipe takes approximately 15 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up butter, rib-eye steaks, steak seasoning, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Let steaks stand at room temperature 15 to 20 minutes. Rub steaks evenly with steak seasoning.

Ingredients you will need

Dry Seasoning Rub

Steak

Grill, covered with grill lid, over medium heat (300 to 35

Equipment you will use

Grill

2 1/2 minutes. Using tongs, turn each steak at a 60-degree angle, and grill 2 1/2 more minutes. Flip steaks, and grill 2 1/2 minutes. Turn steaks at a 60-degree angle, and grill 2 1/2 more minutes (medium-rare) or to desired degree of doneness.

Ingredients you will need

Steak

Equipment you will use

Grill

Tongs

Remove steaks from grill, and brush evenly with butter.

Ingredients you will need

Butter

Steak

Equipment you will use

Grill

Let stand 5 minutes.

Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.

Ingredients you will need

Montreal Steak Seasoning

Equipment you will use

Grill

Equipment

Grill

Tongs

Ingredients

Servings:

3Tbsps

butter, softened 6

(1-inch-thick) boneless rib-eye steaks 3teaspoons

steak seasoning

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Flora Springs Napa Valley Merlot. It has 4.2 out of 5 stars and a bottle costs about 18 dollars.