Ribeye Steak on the Grill
June 8, 2019 • 0 comments
At Shady Grove Ranch, we stand behind the quality of our meats and eggs and aim to give you a delightful eating experience, down to the last bite. That said, our cows are truly grass-fed and get a good amount of exercise every day. The steaks must be prepared a little differently than commercially-raised beef to compensate for this higher muscle tone.
Ingredients
Directions
- Most important tip: “Wet-age” the steaks in their sealed packages in the refrigerator for 3-4 days prior to cooking. Simply move them from the freezer to the fridge to do this. We suggest placing them in a tray to catch any leaks.
- On cooking day, move the sealed steaks to the kitchen counter and allow them to warm up to room temp before cooking.
- Cook the steaks on a hot grill until medium-rare. They will cook faster than conventional meat, so be ready! We do not recommend more than medium for ribeye. Medium-rare is better.
- Allow to rest under foil for 10 minutes before slicing. This allows time for the juices to settle back in and the meat fibers to loosen.
- Season with salt, pepper, and butter, and enjoy!
