Brad's grilled rib eye steak
Brad's grilled rib eye steak

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, brad's grilled rib eye steak. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Ribeye steaks are one of the most flavorful cuts of meat because of their marbling, or fat content. The more marbling, the higher the USDA grades the steak. Prime is the highest rating, followed by Choice and then Select. Rib Eye Steak Recipe by the BBQ Pit Boys. 🔥 HOW to GRILL a STEAK by Master Chef Robert Del Grande 🔥.

Brad's grilled rib eye steak is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Brad's grilled rib eye steak is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have brad's grilled rib eye steak using 16 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Brad's grilled rib eye steak:
  1. Take 10-12 oz rib eye steaks
  2. Prepare marinade
  3. Make ready worchestershire sauce
  4. Take soy sauce
  5. Take red wine vinegar
  6. Prepare water
  7. Take each ;garlic powder, onion powder, black pepper
  8. Take olive oil
  9. Take carmelized onions
  10. Prepare sweet onion
  11. Make ready clarified butter
  12. Prepare other toppings
  13. Make ready crumbled blue cheese
  14. Make ready au jus
  15. Prepare horseradish
  16. Prepare steak sauce

It can come with the rib or boneless. Sometimes the bone in variety is referred to as a prime rib steak, but they are the same cut of meat. The boneless version is much more common. Trim excess fat to avoid flare-ups and vertically slash the thin piece of fat around the outside of the steaks to prevent curling.

Instructions to make Brad's grilled rib eye steak:
  1. Mix all marinade ingredients in a shallow dish.
  2. Dredge steaks on both sides. Marinade for a half hour. Flip after 15 minutes .
  3. In a frying pan clarify butter. Slice onion in long thin strips. Carmelize on medium low until golden brown. 20 minutes or so.
  4. Prepare au jus
  5. Heat grill to 450-500 degrees
  6. Grill steaks until desired doneness. I like mine rare
  7. Top with grilled onions, blue cheese, steak sauce. Serve with au jus and horseradish. Grilled corn on the cob and sliced cantelope for a side.

The boneless version is much more common. Trim excess fat to avoid flare-ups and vertically slash the thin piece of fat around the outside of the steaks to prevent curling. Liberally apply coarse salt and freshly ground pepper. Flip the steaks and repeat the process. Rib eye steak - We used a beautiful USDA Prime boneless rib eye steak.

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