Grilled Pork Ribeye Steak Recipes

Honeygarlic pork ribeye steak Simply Delicious

WEBMar 10, 2019 · Sear the steaks in a hot pan until well-browned on both sides. Mix honey, soy sauce (or Tamari or Coconut aminos for a gluten …

Rating: 4.4/5(191)
1. Season the pork steaks with salt then sear in a hot pan until well-browned on both sides.
2. Mix together all the sauce ingredients. Taste and adjust as preferred.
3. Pour the sauce into the pan and allow to cook, basting the pork, until the sauce is reduced and the pork is cooked to your preference.
4. Remove from the heat and allow to rest for 5 minutes before serving.

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Rib Eye Steaks with Balsamic Red Wine Glaze Hey …

WEBFeb 8, 2022 · Return the steaks to the grill or place into the preheated cast iron pan and sear each side for approximately 2-3 minutes or until …

Rating: 5/5(2)
1. Remove the steaks from the refrigerator approximately 2 hours before cooking to allow to come to room temperature.
2. Start your grill on low heat and allow approximately 5-10 minutes for pre-heating. You’re looking for approximately 250 degrees F in your grill, smoker, or oven. If smoking, use a strong wood like oak.
3. Season your steaks with the salt and pepper. Make sure to press the seasonings into the meat with the flat of your hand opposed to just sprinkling them on.
4. Place the steaks on the grill and close the lid. Cook the steaks at 250 until the internal temperature reaches 120-125 degrees F (for medium rare). Use an internal thermometer to check the temperature. This can take anywhere from 30-45 minutes depending on the thickness of your steak.

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Grilled Ribeye With Soy Butter Glaze The Woks of Life

WEBJul 25, 2015 · Mix the melted butter together with the low sodium soy sauce in a small bowl. When the grill is heated, put the steak on the …

Rating: 5/5(14)
1. If you're using a frozen steak, make sure that it's thoroughly thawed prior to cooking. Rinse the steak under cold water and pat dry with paper towels. Sprinkle on all sides with salt and pepper, to taste. Heat your grill to the max heat--that means at least three of the burners on full blast high, and keeping the lid closed for a good 5-10 minutes.
2. Mix the melted butter together with the soy sauce in a small bowl. When the grill is heated, put the steak on the grill, letting it brown for about 1-2 minutes. You can close the grill lid to let the heat build up and get some nice caramelization on the edges of the steak. After 1-2 minutes, turn the steak 45 degrees to get those pretty grill marks. Let cook again for 1-2 minutes. Flip the steak and repeat the above steps for the other side.
3. When the steak is pretty well-browned on both sides, use your tongs lift up the steak and brown the edges. Thick cut steaks need TLC on the edges too! Now for the soy-butter glaze. Liberally brush the steak with the soy-butter mixture using a heat-proof basting brush. Flip the steak and brush the other side. You may want to wear an oven mitt for this process, as the butter may cause some fairly strong flame-ups. The glaze will make the steak perfectly caramelized and charred on the outside! Those grill marks we worked on earlier add the perfect uniformity of char and color!
4. Liberally glaze the steak continuously until it's cooked to your preferred doneness--rare, medium-rare, medium, etc; this translates to grilling the steak for an additional 3-5 minutes for medium-rare, 5-7 minutes for medium, or 8-10 minutes for medium-well, though this does depend on steak thickness. A better test for doneness is to poke the steak gently with the tongs. The squishier it is, the rarer your steak will be. More firm means more well-done. Simple right?

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