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The Guitar Steak

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The Guitar Steak
The Guitar Steak
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Yield Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Yield Prep Time
4 servings 5 minutes
Cook Time
30 minutes
The Guitar Steak
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Yield Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Yield Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Ask your butcher for a bone-in ribeye with long Frenched rib bone. This is truly a treat for a special occasion.
  2. Rub the ribeye on all sides liberally with Karl's Grill Rub. Let stand at room temperature for about 15 minutes. Meanwhile, pre-heat the outdoor grill on high heat.
  3. Plan to babysit your thick ribeye on the grill. It will cook about 30 minutes depending on the thickness. Prepare to use an instant-read meat thermometer to ensure desired doneness.
  4. Place the rubbed ribeye on the hot grill. Let it sear for grill marks. Then quarter turn for cross-hatch grill marks. Now reduce the heat to roast on the first side until internal temperature is about 85 degrees F.
  5. Now crank up the heat high again. Flip the steak to the other side and sear for grill marks. Quarter turn again for cross-hatch grill marks. Reduce the heat again to roast until 10 degrees F shy of desired doneness. We prefer our steak rare, so we removed it from the grill with an inside temperature of about about 130 degrees F.
  6. Place the grilled steak on a cutting board. Cover with aluminum foil and let stand for about 10 minutes to finish cooking and cool slightly.
  7. Serve with onion rings and a big green salad.
Recipe Notes

Related recipe:

Karl's Grill Rub

 

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