This is a very easy recipe, perfect for all levels of cooking skills. The real skilled cooks don't need any measurements, and the beginners will learn how to adjust seasonings and cook by feel. Let your inner chef out rookies!
Grilled Ribeye Steak
ingredients:
• 2 (or however many, 1 lb each) bone-in ribeye steaks, 1 to 1¼ inch thick
• Weber Steak 'n Chop seasoning
• Weber Roasted Garlic & Herb seasoning
• ground chipotle chile pepper (McCormick)
• ground Jamaican allspice (McCormick)
• kosher salt
• grapeseed oil for drizzling (or any neutral, high smoke point oil such as canola)
• 2 (or however many, 1 lb each) bone-in ribeye steaks, 1 to 1¼ inch thick
• Weber Steak 'n Chop seasoning
• Weber Roasted Garlic & Herb seasoning
• ground chipotle chile pepper (McCormick)
• ground Jamaican allspice (McCormick)
• kosher salt
• grapeseed oil for drizzling (or any neutral, high smoke point oil such as canola)
instructions:
1) Place steaks on a wire rack over a sheet or roasting pan and season them on all sides with all the seasonings mentioned in the ingredients list.
◘ tip: Go heavier on the Weber Steak 'n Chop seasoning and lighter on chipotle chile pepper and allspice.
2) Place the pan, uncovered, on the lowest shelf in the refrigerator for 4-6 hours.
3) Remove pan from the refrigerator 1 hour before cooking to let steaks come to room temperature. Drizzle oil on one side of the steaks.
4) Preheat grill pan over high heat. At the first sight of smoke, put the steaks oiled side down on the pan. Cook for 5 minutes, undisturbed. Meanwhile, drizzle oil on the side facing up. Flip steaks and cook for another 5 minutes, undisturbed.
5) Turn the steaks on their fat side and cook for 1 minute.
6) Remove steaks to a plate or carving board and let rest for 10 minutes before serving.
1) Place steaks on a wire rack over a sheet or roasting pan and season them on all sides with all the seasonings mentioned in the ingredients list.
◘ tip: Go heavier on the Weber Steak 'n Chop seasoning and lighter on chipotle chile pepper and allspice.
2) Place the pan, uncovered, on the lowest shelf in the refrigerator for 4-6 hours.
3) Remove pan from the refrigerator 1 hour before cooking to let steaks come to room temperature. Drizzle oil on one side of the steaks.
4) Preheat grill pan over high heat. At the first sight of smoke, put the steaks oiled side down on the pan. Cook for 5 minutes, undisturbed. Meanwhile, drizzle oil on the side facing up. Flip steaks and cook for another 5 minutes, undisturbed.
5) Turn the steaks on their fat side and cook for 1 minute.
6) Remove steaks to a plate or carving board and let rest for 10 minutes before serving.
