Best grilled rib-eye
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- Prep Time10 min
- Total Time10 min
- Makes6 servings
Ingredients
1/4 cup olive oil
2 tbsp Tabasco sauce
6 garlic cloves, minced, or 2 tbsp bottled chopped garlic
2 tsp salt
3 rib-eye or strip loin steaks, at least 1-in. thick, about 375 g each
Instructions
In a small bowl or measuring cup, stir oil with Tabasco, garlic and salt. Place steaks on a large plate and brush mixture over both sides. Let stand, uncovered, at room temperature, from 1 to 2 hours. Or place steaks in a plastic bag or in a bowl and cover with plastic wrap. Refrigerate 4 hours or overnight.
When ready to cook, bring steaks to room temperature. Lightly oil grill. Preheat barbecue to medium-high. Place steaks on barbecue and grill, turning halfway through, until meat resists slightly when pressed, about 10 minutes for medium-rare. Remove meat to a cutting board. Thickly slice steaks and arrange on a platter. Spoon some Tarragon Beurre Blanc down centre of slices. Serve with Princess Caesar Salad.
Nutrition (per serving)
Calories 332, Protein 35.2g, Carbohydrates 1g, Fat 19.9g, Sodium 865mg.
Here's our no-fail recipe for juicy, flavourful rib-eye or strip loin steaks. Both are large thick cuts, so you can split one steak between two people. If you're entertaining a hungry group, throw an extra steak on the grill--you'll have plenty of the marinade to go around.
