Grilled Bone In Ribeye Steak With Garlic Sauce Recipes

Steps:

• With a mortar and pestle, crush garlic cloves with salt and pepper. Stir in oil, lemon juice and Worcestershire sauce., Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Brush generously with garlic mixture during the last 4 minutes of cooking.

Steps:

• In a mortar, pound the garlic to a paste with 1 teaspoon salt, or mince to a paste with a knife. Add the oil and the rosemary. Season the steaks on both sides with black pepper, then spread the seasoned oil over the steaks, dividing it evenly and massaging it into the meat with your hands. Cover and refrigerate for at least 3 hours or up to 12 hours. Bring to room temperature before cooking.
• For the garlic sauce: Put the unpeeled garlic cloves in a bowl and add hot water to cover. Let stand until the water cools, then peel. Put the peeled cloves in a small saucepan and cover with cold water. Bring to a boil. Drain and repeat twice. This triple blanching removes some of the garlic's pungency. Return the garlic to the saucepan and add the milk, sage sprig, and 1/2 teaspoon salt. Bring to a boil, then adjust the heat to maintain a simmer and cook gently until the garlic is tender, 20 to 25 minutes. Remove the sage sprig. Puree the garlic and milk in a blender, adding a little more milk if necessary to achieve a sauce consistency. Return to the saucepan and keep warm over low heat while you cook the steaks.
• Prepare a hot charcoal fire or preheat a grill to high. Place the steaks on the grill and cook for 5 minutes. With tongs, rotate the steaks 90 degrees and cook for 5 minutes longer. Turn the steaks with tongs and cook for 5 minutes, then rotate 90 degrees and cook until the steaks reach desired doneness, about 5 minutes longer for medium-rare (120°F on an instant-read thermometer inserted horizontally).
• Transfer to a rack with tongs and let rest for 10 minutes before serving to allow the juices to settle. You can present the steaks on a cutting board for guests to slice off the bone themselves, or you can remove the bone and slice the steaks in the kitchen, dividing the meat among 4 dinner plates. Pass warm garlic sauce in a separate bowl.
• Enjoy with Cakebread Cellars Napa Valley Cabernet Sauvignon or Merlot or another red wine of concentration and tannic structure.

Steps:

• Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Cover loosely with plastic wrap and let stand at room temperature.
• Heat grill to high. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
• Lightly oil steaks. Place on the hottest part of the grill. Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side. Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness. (Pull the meat at 125 degrees for rare.)
• Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. While steaks rest, stir together butter, chives and hot sauce. Pour over steak before serving.

Steps:

• In a small heavy saucepan, melt butter with garlic over medium heat. Heat 4-6 minutes or until butter is golden brown, stirring constantly. Remove from heat., Season steaks with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Gently warm garlic butter over low heat. Serve with steaks.

Steps:

• In a large resealable plastic bag, mix first nine ingredients. Add steaks; seal bag and turn to coat. Refrigerate 4 hours or overnight., Drain steaks, discarding marinade. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 5-7 minutes per side.Freeze option: Freeze steaks with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain beef, discarding marinade. Grill as directed.

Steps:

• Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Mix together the first 6 ingredients; taste and add more of anything you like. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot.
• Turn the steak one more time, then place on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.

Steps:

• Season the steaks with the garlic powder, onion powder, salt, and pepper, and set aside.
• Pour the Worcestershire sauce and brown sugar into a large resealable plastic bag, seal, and shake to mix. Pour half of the marinade into another large resealable bag. Place two steaks in each bag, and turn to coat. Squeeze out excess air, and seal the bags. Refrigerate for at least 1 hour.
• Preheat grill for high heat. Drain the marinade from the steaks into a small saucepan, and bring to a boil; boil for several minutes.
• Brush grill grate with oil. Grill steaks 7 minutes per side, to desired doneness. Baste often with the boiled marinade during the final 5 minutes of cook time.