Preparing large chucks of meat that have been liberally seasoned, chargrilled, and sliced allows you to serve your family and guests the exact doneness and quantity desired by each individual. This is the way that so many agritourismo and countryside farm-to-table restaurants in Europe serve meats. A good rub of smoked paprika gives the steak an additional smoky flavor that is particularly nice if you are cooking over a gas or charcoal grill. Depending on what your meal profile may be, you can also accompany the meat with a good Salsa Verde or a Chimichurri. (Clay 🍷)
Farmer’s Grilled Ribeye Steak
Ingredients
Steak & Seasoning
- 2 16oz Ribeye Steaks, 2-inch thick cuts
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Onion Powder
- 2 Teaspoons Smoked Paprika / Pimenton
- Salt & Pepper to taste Approx. 1 tsp. Salt & 1/2 tsp. Pepper for the rub.
- 1 Tbsp Olive Oil
Instructions
Prep the Steaks
- One hour before grilling time take Steaks out of the refrigerator to temper (bring to room temperature). This will allow the Steaks to cook evenly.
- 30-40 minutes before grilling time:Combine the Garlic Powder, Onion Powder, Pimenton, Salt and Pepper together in a bowl. Mix thoroughly. Rub the Olive Oil all over the Steaks on each side. Being generous, rub the Steaks on all sides with the spice rub. Let stand until ready to grill.
Grill-Rest-Serve
- Heat just one side of the grill to the highest heat. Allow the grill to preheat for at least 20 minutes. This will ensure that the grates are very hot and the temperature inside of the grill box is as high as possible.
- Note: **While grilling, keep the lid closed between each movement of the steaks. Place both of the Steaks on the hottest part of the grill. Watch for flare ups. (Use your grill mitt and long tongs to move the meat off the flames if it flares up too much-carefully!) Grill for 3 minutes on the first side and then rotate the Steaks 90 degrees to get nice crisscross grill marks. Cook for another 2-3 minutes. (5-6 total minutes on this side)Flip the Steaks and grill for 3 minutes, then rotate 90 degrees and cook for another 2-3 minutes. (5-6 minutes total on the 2nd side)Once the Steaks have been grilled over the direct flame for 10-12 minutes, move them to the unlit side of the grill so that they cook in the indirect heat for another 8-10 minutes-depending on how you like your steak done. A total of 20 minutes for a 2-inch-thick cut is usually a beautiful medium rare.
- Remove the Steaks from the grill and cover loosely with foil. Let them rest for a good 10 minutes to let the hot juices reabsorb into the meat. This way the juices will not run out of the meat onto the board while slicing.Once rested, slice the Steaks in generously thick slices against the grain of the meat and serve garnished with sliced spring onions, radishes and sprinkle with some flaky finishing salt for an amazing bit of crunch.
Notes
1. We use this same technique for other cuts of beef and even lamb.
- New York Strip works very nicely if you can get your butcher to cut you some nice 2-inch steaks. You can check out our New York Strip Steak grilling technique as well.
- We also do a similar preparation for butterflied leg of lamb. The lamb leg is deboned and then opened up by butterflying the entire piece until it is a consistent two inches thick. We grill it using the same process. That is a show stopper!
Tried this recipe?Let us know how it was!
**Process photos below show the Rib-Eye Steak Process using a New York Strip Steak with a seasoning of salt & pepper in place of the rub in this recipe. The “method” is the same for each:
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