The Food Lab's Perfect Grilled Ribeye Steaks

Name: The Food Lab's Perfect Grilled Ribeye Steaks
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 2
Cuisine: Global
Ingredients: 2 servings Kosher salt and freshly ground black pepper; 2 ribeye steaks, 1 1/2 to 2-inches thick, about 2 pounds total (see note above)

The Food Lab's Perfect Grilled Ribeye Steaks is a gluten free, dairy free, and primal main course. One serving contains 470 calories, 45g of protein, and 32g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 2. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Season steaks liberally with salt. Set on a plate and let rest for at least 40 minutes, or up to 4 days. If resting longer than 40 minutes, tent loosely with plastic wrap and transfer to refrigerator until ready to cook.

Ingredients you will need

Steak

Salt

Wrap

Equipment you will use

Plastic Wrap

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Season steak with pepper and place on cooler side of grill, cover, and cook with all of the vents open flipping and taking temperature every few minutes until steaks register 115°F for medium-rare or 125°F for medium on an instant read thermometer, 10 to 15 minutes total.

Ingredients you will need

Cooler

Pepper

Steak

Cooking Oil

Equipment you will use

Kitchen Thermometer

Grill

Transfer steaks to hot side of grill and cook, flipping frequently until a deep char has developed and internal temperature registers 125°F for medium-rare or 135°F for medium, about 2 minutes total.

Ingredients you will need

Steak

Equipment you will use

Grill

Transfer steaks to a cutting board and allow to rest for at least 5 minutes and up to 1

Ingredients you will need

Steak

Equipment you will use

Cutting Board

Carve and serve immediately.

Equipment

Ingredients

Servings:

2servings

Kosher salt and freshly ground black pepper 2

ribeye steaks, 1 1/2 to 2-inches thick, about 2 pounds total (see note above)

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. 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. The Nickel & Nickel Harris Vineyard Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.